Why is "First In, First Out" important in food safety?

The principle of "First In, First Out" (FIFO) is crucial in food safety as it ensures that older stock is used before newer stock. This approach minimizes the risk of food spoilage and waste because it prevents items from sitting unused for extended periods. By rotating inventory properly, businesses can effectively manage their stock and maintain freshness, thereby reducing the chances of serving food that has exceeded its shelf life. This not only helps in maintaining the quality and safety of food but also supports cost-effectiveness as less food is wasted. Implementing FIFO practices is a foundational aspect of safe food handling and is essential for any establishment that aims to uphold food safety standards.