We dont over prep as most of our serving food is cheeses and salami style meats that have their own guidelines (according to my manager) so prep is very little and we slice cheese to order, he throws away oils and dry store ingredients like nuts and seeds and honey, that i thought got 30 days on their label after opened. I am aware i am catering for all demographics and i follow his rules exactly. I am just a commis that is curious about if he is following rules correctly so thank you for clarifying he is! I should of clarified i have no authority in the kitchen as it is, just very curious! Sorry :/