What does 'First In, First Out' (FIFO) refer to in food service?

In food service, 'First In, First Out' (FIFO) is an inventory management method that emphasizes the use of older stock before newer stock. This principle is crucial for maintaining quality and safety in food service operations. By using the oldest inventory first, businesses can minimize waste and reduce the risk of food spoilage, ensuring that ingredients are served at their freshest and safest state. This method is especially important for perishable items, as it helps in tracking the shelf life and maintaining proper stock rotation.

Utilizing FIFO contributes to effective inventory management by not only safeguarding food quality but also assisting in accurate forecasting of inventory needs, which can help reduce costs. Understanding this practice is vital for anyone involved in food service management or operations.