The following is a description of the way to deal with expired food in supermarkets: 1/6, which is a scientific way to gradually sell the goods near the shelf life, such as tying discounts and tasting. There are more refined products (milk, bread, packaged meat), as well as dry goods and dessert departments, but less. Or transfer the goods to the brother shopping mall with good business. Fresh food is hard to do this. In practice, tying discounts are not encouraged to deal with goods near the shelf life, and the operating level of departments that often do so is not good enough. The shelf life of 2/6 fresh goods (mainly those that need to be weighed) is actually defined by the headquarters, such as 1 day for meat and 3 days for vegetables. In practice, pork may not go bad 1 day, and two of the five apples are bad, so the packaging and labels should be turned over. In daily operation, almost any large supermarket will do this, which can be said to be one of the daily work, and it is a very practical means to reduce loss and avoid waste. You may feel uncomfortable after reading it, but it is a waste to throw away an apple that is not broken but has expired. The shelf life of fresh products is actually difficult to define. You can't do experiments every day to determine whether the colonies exceed the standard, which requires rich experience to support. To put it bluntly, flipping the label is like dancing on the tip of a knife. Good dancing is a win-win situation, and bad dancing is a lose-lose situation. As far as I know, there are not a few cases of lose-lose. 3/6 replacement. This operation is the unique skill of the fish department. People in China love to eat live fish, but the fish sold in supermarkets can't live forever. It is normal to raise dead crucian carp. The shipments of live crucian carp and chilled crucian carp are two figures, which are actually only the difference between life and death. 4/6 frozen. This is a unique way of handling the meat department, and it is also a way that individuals don't like very much. If you buy meat at home, it will freeze if you can't eat it, and so will the meat department if you can't sell it. Due to the special business model of the meat department (not detailed here), it is inevitable that frozen meat will not be sold near the shelf life. When the frozen stock is relatively large, it may be promoted in some names or sold to special buyers. This is how some frozen meat promotions you saw in the supermarket came about. Personally, it is not recommended to buy this kind of promotional frozen meat. Usually, the quality of this commodity is not good. Of course, there are also frozen goods, such as Qingdao grain-fed beef and Shanghai Lirong turkey. 5/6 You must pay attention to this kind of goods: when you see a kind of goods, there are both labels indicating the production date and shelf life, and there are also supermarket-made labels indicating the production date and shelf life, and 90% of the latter are expired. 6/6 internal circulation of shopping malls. The cooked food department of many supermarkets specializes in accepting goods near the shelf life, even over-insured goods. They can be reprocessed and sold to increase their gross profit. For consumers, the most perfect way to deal with it can only be hehe. "