What does the 'first in, first out' (FIFO) method ensure?

The 'first in, first out' (FIFO) method is a key inventory management principle, particularly important in food safety and storage. This method ensures that older products are used before newer products. By following FIFO, perishable items, which have a limited shelf life, are kept fresh and safe for consumption. This reduces the risk of spoilage and foodborne illnesses that can arise from using older products past their expiration or peak freshness dates.

Keeping older stock in front or more accessible while storing newer stock behind it promotes a systematic approach to inventory turnover. This practice is not only essential for maintaining the quality of foods but also helps in managing stock efficiently, preventing waste and financial loss through spoilage.

In contrast, using newer products first, storing products randomly, or suggesting that all products are used equally does not contribute to effective stock rotation and can lead to safety hazards and increased waste.