What does 'FIFO' in food storage refer to?

The term 'FIFO,' which stands for 'First In, First Out,' is a critical principle in food storage and management. It ensures that the oldest stock or items are used before those that are newer. This method is essential for reducing spoilage and waste, as it helps maintain food quality and safety. By implementing FIFO, food service operations can minimize the risk of using expired or spoiled products, ultimately leading to better inventory management and cost savings.

Using this approach, perishables are rotated so that items with the nearest expiration dates are utilized first. This is particularly important in environments where food products have limited shelf life, such as in restaurants or grocery stores. Additionally, FIFO facilitates better organization and tracking of inventory, aiding staff in quickly identifying which items need to be used or sold first.

In contrast, other management practices like those mentioned in the other options can lead to inefficiencies, increased spoilage, and ultimately higher waste percentages. Thus, adhering to the FIFO method is widely recommended in the food service industry as a best practice for food safety and quality management.