Dear All,
In order to explore ways to optimize the inventory management practices, a refined approach should be followed, particularly focusing on fresh food products, or products without any labelling
2. Core Principle: FEFO (First Expired, First Out): Prioritize items nearing expiration for sale or utilization before fresh ones. For items without clear date indications, a pragmatic approach could involve close monitoring and prompt use, while applying FEFO principles.
3. Objective: Minimizing food wastage is our paramount goal. By applying FEFO, we ensure that items approaching their expiration date are utilized first, contributing to reduced waste.
4. Classification: In case of Fresh vegetables/fruits/products didn’t have any labelling
i)Acceptable: Should be inline with the FBO’s policy. May be described by photographs, description and/or checklist considered fit for use or sale to customer.
ii)Not Acceptable: Should be inline with the FBO’s policy. May be described by photographs, description and/or checklist considered unfit for use or sale to customer
iii)Acceptable (Under Reduced Prices or quality): Items approaching detoriation or expiration but still viable for sale at reduced prices.
e.g leafy vegetables; fresh & acceptable (natural green and fragrance etc.) , fresh and acceptable under reduced price (yellowish/ wilted vegetables)
5. Implementation: Training and awareness programs to educate staff on the importance of FEFO in reducing food wastage.
Upon careful consideration and practical observation, it is noticed that there are inconsistencies in teachings, documentation, and implementation related to inventory management principles. The standard approach often emphasizes FIFO (First In, First Out).
However, it is to underscore the importance of prioritizing FEFO (First Expired, First Out), especially in industries where the expiration of products is a significant concern.
Hopefully, I believe that making this adjustment in various literature will not only align with global best practices but also contribute significantly to the overall goals of food safety and waste reduction.
