Then, when the bread is on the road, there will be a discount sale. It's better to sell it cheaper when it expires, so many supermarkets will buy bread in the afternoon.
However, the shelf life of bread is relatively short, and the sales volume is a dynamic floating data, so the quantity of bread will expire if it is not properly controlled anyway.
When the bread is about to expire, it will be taken off the shelf and counted centrally. Homemade bread will be disposed of by itself, and foreign bread will be returned to the manufacturer. Whether you dispose of it yourself or return it to the manufacturer, the expired bread will eventually go through the destruction process of tearing up the label and packaging, trampling, and even mixing sand. There will be someone in charge of this process, and at least two people will be present. What was destroyed, how much money, when it was produced, the date of destruction, the person who destroyed it and the person who supervised the sales will have records, and if necessary, there will be audio-visual records ... So, many bread factories can see several people standing under the camera and stepping on bread very happily. This kind of record is not easy to forge, because it is continuously related to purchasing plan, production ingredient record, warehousing record, sales record and so on.
In addition, in some places, expired bread will be broken and then sold by kilogram to make pig feed.
Of course, it is not excluded that some unscrupulous traders will change their labels and sell them again. However, this is not easy. It is easy to tell whether the bread is fresh or not. Stale bread looks dry and not so shiny, and may collapse and wrinkle.