Foodservice operators must have clear and manageable strategies to prevent the loss of perishable products on an ongoing basis.To that end, the culture of a company can be as important as the practices and procedures observed by the staff. Rigorous adherence to first-in-first-out practices and an intolerance of waste by all levels of management are imperative so that everyone will do their part—even when the managers are not around.Good produce practices begin in the purchasing department. ...

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