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How many days must supplies of perishable goods be maintained on the premises?

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The requirement to maintain supplies of perishable goods on the premises for a specified number of days serves important purposes in food safety and inventory management. Keeping perishable goods on site for at least two days allows for proper monitoring of their freshness and quality as well as sufficient time for staff to rotate stock according to the "first in, first out" principle.

This duration also helps ensure that perishables remain available for use while reducing the risk of spoilage, supporting both consumer safety and operational efficiency. Perishable products, such as dairy, meats, and certain produce, can degrade quickly, and storing them for at least two days provides a buffer against unexpected delays in supply chain operations while minimizing waste. This standard practice is often based on guidelines from health departments that aim to safeguard public health by preventing foodborne illness through proper inventory practices.

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