Why is FIFO important in food storage?

FIFO, which stands for "First In, First Out," is crucial in food storage primarily because it helps ensure older stock is used before newer stock. This practice is essential for maintaining food safety and quality. By using the oldest items first, food handlers can minimize the risk of spoilage or foodborne illnesses. Foods, especially perishable items, have a limited shelf life, and using older stock first helps to prevent waste and ensures that customers are served safe, fresh products.

While quicker access to newer stock, inventory management simplification, and better food presentation are valuable considerations in a food service setting, they do not address the core principle of FIFO, which is primarily focused on food safety and quality assurance. Utilizing the FIFO method effectively helps control inventory and reduces the likelihood of serving expired or spoiled food items, making it a fundamental practice in any commercial kitchen or food handling environment.