What is the importance of rotating stock in a food service operation?

Rotating stock is crucial in a food service operation primarily to minimize waste and ensure that older stock is utilized before it reaches its expiration date. This practice helps maintain food safety and quality by ensuring that perishable items are used in a timely manner, preventing spoilage and potential foodborne illnesses. When items are rotated properly, it allows for a more efficient inventory management system, leading to reduced costs and improved profitability for the operation. By using older products first—often referred to as the "first in, first out" (FIFO) method—food service businesses can enhance their overall sustainability practices by reducing waste and maximizing the use of their resources effectively.