What should be done first to manage food safety in the kitchen?

Managing food safety in the kitchen involves several important steps, and rotating food products is a critical practice that contributes significantly to maintaining safety and quality. This process, known as "first in, first out" (FIFO), ensures that older products are used before newer ones, minimizing the risk of using expired or spoiled food. Proper rotation helps prevent food waste and reduces the likelihood of foodborne illnesses caused by consuming outdated items.

While cleaning kitchen surfaces, checking for expired items, and ensuring proper labeling are all important components of a robust food safety plan, addressing the rotation of food products first is fundamental. It directly impacts the freshness of the ingredients used, which is essential in maintaining food safety standards. By prioritizing the rotation of food products, one establishes a foundation for further safety measures that follow.