Should food products be rotated to ensure the oldest items are used first?

Rotating food products is essential in food safety and management, ensuring that the oldest items are utilized first. This practice, often referred to as First In, First Out (FIFO), minimizes waste by ensuring that food items do not expire or spoil without being used. It is especially crucial in environments like restaurants or food storage facilities where product turnover is constant.

By prioritizing older items, this method helps manage inventory effectively, prevents financial loss from spoiled products, and maintains the quality and safety of the food served to consumers. Proper rotation is not only a guideline for perishable goods but is a good practice for all types of food products, including canned and dry items, to ensure optimal freshness and safety.

Many food safety regulations and best practices advocate for this rotation system as a fundamental aspect of inventory management, reinforcing its importance across various food product categories.