In the context of food handling, the acronym FIFO denotes “First In, First Out.” This inventory management method ensures that the oldest stock is used before newer stock. For example, if a case of tomatoes is received on Monday and another on Wednesday, the case received on Monday should be used before the Wednesday case.
Adhering to this principle minimizes spoilage, reduces the risk of serving expired products, and maintains optimal food quality. Implementing such a system also aids in complying with food safety regulations and reducing potential health hazards associated with outdated ingredients. Historically, this practice has been crucial in preventing foodborne illnesses and ensuring consumer safety.