What inventory management practice ensures older items are used first?

The concept of ensuring that older inventory items are used first is known as First In, First Out (FIFO). This method is crucial in inventory management, particularly in the culinary industry, where perishable items need to be utilized before they spoil. By following FIFO, the oldest stock is prioritized for use, which minimizes waste and ensures food safety.

In practice, FIFO involves organizing inventory in such a way that older items are at the front or on top, making them the most accessible and likely to be used first. This is especially important for items like produce, dairy, and proteins, which have a limited shelf life.

Implementing FIFO helps maintain the quality of dishes prepared in a kitchen and reduces the risk of serving food that may be past its prime, ultimately contributing to the establishment’s reputation and operational efficiency.