Consumable Storage Standards: Expiry, Environment and FIFO

1. Environment: store per product specs (most: 10-25 °C, dark, dry); a thermometer-hygrometer on the wall with logs — hot summer corners and heated winter nooks are where stock quietly expires.
2. Expiry management: log expiry at intake; color-flag a near-expiry warning line (e.g., last third of shelf life); process expired stock per policy.
3. FIFO: new stock to the back, pick from the front — one simple rule kills most expiry waste.

1. Monthly: quantity reconciliation + expiry review + environment log check.
2. Safety stock: reorder points for core consumables — stockouts stop clinics.
3. Exceptions: registered disposal for near-expiry/damaged stock — never quietly mixed back into use.

What goes in the fridge?

Only what the label says (some biologics, analyzer reagents); the fridge needs temperature logging and strict separation from food.

Near-expiry stock — use it up?

No: destroy per compliance with records — using near-expiry stock on clients is foreseeable liability.

• Salon Hygiene
• Consumables
• Infection Prevention