Satisfactory rotation of stock, to ensure that older food is used first, is essential to avoid spoilage, food poisoning and unnecessary wastage. Stock rotation applies to all types of food. Daily checks should be made on short-life perishable food stored in refrigerators whereas weekly examination of other foods may suffice.
Stock which is undisturbed for long periods will encourage pest infections. The rule is:’First in, first out’. Written stock control records are recommended and are useful to assist a due-diligence defence. Food should always be checked before use to ensure it is within date, in good condition and packaging is undamaged.