What does the "First In, First Out" (FIFO) method ensure?

The "First In, First Out" (FIFO) method ensures that older stock is used before newer stock. This practice is crucial in food safety and inventory management because it helps prevent food spoilage and waste. By utilizing the oldest items in stock first, businesses can decrease the risk of serving expired or spoiled food to customers, which is especially important in food handling and preparation environments.

FIFO is particularly relevant for perishable goods, as these items tend to have a limited shelf life. By adhering to this method, food handlers can maintain inventory turnover and ensure that products are consumed or sold while they are still within their safe-use period. This approach supports both safety and quality in food service operations.