This document provides tips to reduce confectionary waste through better stock rotation using FIFO principles, proper storage conditions like temperature control and separation of raw and cooked foods, ensuring correct labeling and packaging, utilizing leftovers through methods like pickling and freezing, and managing waste through landfill and incineration.

1. EFFECTIVE WAYS TO REDUCE
CONFECTIONARY WASTE

2. ORGANIZE BETTER ROTATION OF
STOCK
• The most common method of stock rotation is using the FIFO (First In, First Out)
principle.
• Storing or displaying food with a short shelf life at the front of the shelf.
• Storing or displaying food with a longer shelf life at the back.
• Always using food in the correct order.

3. BETTER STORAGE CONDITIONS
• Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature
danger zone and food poisoning.
• Store raw foods below cooked foods.
• Store food in suitable, covered containers.
• Avoid refreezing thawed foods.
• Check and observe the use-by dates on food products.

4. ENSURE CORRECT LABELLING AND
PACKAGING

5. UTILIZING
LEFTOVERS
You can create
• Nutritious and delicious
meals
• Reduce food waste,
• Save time and money on
meal planning
• Promote sustainability.

6. SOME EASY METHODS ARE
• Pickling
• Drying
• Fermenting
• Freezing
• Curing

7. METHODS OF WASTE MANAGMENT
Landfill Incineration