Use the maker's storage directions for the particular formula; do not assume every cream or oil tolerates Nairobi heat, a sunny window, or a humid bathroom. Keep cartons dry, away from direct light, and off the floor, and note where each batch is stored so staff can find it without opening packages.
At receiving, record the date, lot or batch where shown, and any damaged cartons. Keep sealed sale units apart from testers, opened returns, and products with broken seals. If a unit may have been exposed to heat or contamination, quarantine it and ask the supplier whether it remains saleable instead of guessing.
Rotate by the maker's date guidance and inspect packaging during stock counts. Do not relabel an unreadable date or promise that storage preserved a product when conditions are uncertain. Clear records help identify which items need review and let buyers receive products in the condition described.
