What should be prioritized when using the FIFO method in food storage?

When using the FIFO (First In, First Out) method in food storage, the primary focus is on utilizing older stock before newer stock. This method ensures that perishable items are consumed in order of their arrival or production date, which helps to minimize waste and prevents food spoilage. By prioritizing older stock, establishments can maintain product quality and safety, adhering to food safety regulations and guidelines.

This practice is especially crucial in environments where food items can have a limited shelf life. It reduces the risk of items expiring or going bad while still in storage, thereby contributing to overall inventory management efficiency. The correct approach fosters not only food safety but also customer satisfaction, as freshly prepared food is typically preferred.