Many kitchens are already using some form of date/day labelling on all their food items in the kitchen, however here are some additional points from John Wood to ensure that you are really on top of this to reduce wastage.
Use by date controlIt’s important to label food items to allow you and your teams to monitor when products have been made or opened and go out of date. There are a number of different ways of doing this. There is the option of:
- Labels with Day by colour
- Blank labels
- Permanent labels
- Removable labels
- Dissolvable labels
Stock rotationMost of the kitchens I have seen around the World have always struggled with stock rotation for a number of reasons:
- Chefs take the freshest, nicest looking products from your chillers and store rooms.
- The items have not been placed in the right place to ensure the older stock is at the front (as in supermarkets).
- Correct training of all chefs/cooks is not being carried out to explain this process.
- Store-room and chiller checks are not an integral part of daily checks or routines of the senior chefs.
- Be vigilant when receiving produce to check not only what is on the top of the box but also what is underneath as suppliers will mix it!
- Check dated items when receiving orders.
- Rotate products daily to ensure the oldest is used first.
- Keep stock levels to a minimum, most suppliers will deliver 5-6 days a week.
- Read our FREE guide to Food Waste by downloading it HERE