Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer.

Check use-by dates of products and store them so the farthest date is at the front so it will be used first.

Excess stock costs money, clutters things up, and increases the chance of out-of-date stock.

An open door raises the temperature and makes the unit more cheaper to operate.

Thawed items must never be refrozen.

Ensure pests and rodents are included from food storage areas – conduct a regular.

The cool room is overcrowded to enable air to circulate freely around food items.

The highest shelf is sufficiently far enough above floor level to enable air circulation around goods, and allow mops and brooms to get under the shelves when cleaning is required.

In using the FIFO approach the old/existing stock must be moved backward on the shelf and the newly delivered stock must be placed in front of it.

Food storage containers are cleaned and sanitized before being re-used/re-filled to guard against batch-mixing.

Rotate stock to ensure it is used in the correct sequence.

Freezer temperature is be checked at least monthly to ensure correct operating temperature.

Do not overload freezers as it takes too long for the middle of products to freeze.

All food is covered and protected from contamination.