1. Manufacturer recycling, this is agreed upon when purchasing.

2. Implement discounts immediately to reduce losses.

3. Throw away when expired.

Most supermarkets have ways to minimize this loss. Most departments in supermarkets, especially those with goods with a short shelf life, will only receive the next batch of goods when the goods are almost sold out. So sometimes when you go to the supermarket, you will find fresh wild salmon.

Extended information:

1. The person in charge of the supermarket is the first person responsible for food safety and organizes food business activities in accordance with laws, regulations and food safety standards.

2. Food business personnel should meet hygienic requirements. Personnel who do not meet the hygienic requirements stipulated by law are not allowed to participate in work that directly comes into contact with imported food.

3. Purchased food packaging labels must be inspected and verified. It is prohibited to sell food that does not meet hygienic standards, has exceeded the shelf life, has no label, or other food that does not meet food safety standards.

4. In accordance with the hygiene management system, regularly inspect the hygiene status of food business premises, make timely improvements if problems are discovered, and keep records.