What does FIFO stand for in food inventory management?

FIFO stands for First In, First Out, which is a crucial principle in food inventory management, particularly in the restaurant and food service industry. This method ensures that the oldest food items in inventory are used first before the newer stock. By adopting the FIFO approach, establishments can effectively minimize waste, reduce the likelihood of food spoilage, and maintain food safety. This practice is essential for managing perishable items, as it helps ensure the freshness and quality of the food served to customers.

Using FIFO also assists in proper stock rotation, which is vital in busy kitchen environments where ingredients are constantly being added and removed from inventory. By following this system, kitchens can keep track of their supplies efficiently, ensuring that all perishable items are utilized optimally. This practice not only supports operational efficiency but also enhances customer satisfaction by offering fresh meals. Overall, the First In, First Out system plays a key role in maintaining inventory integrity and food quality in food service operations.