Dry Storage Rotation

Dry storage rotation is the organised movement of shelf-stable ingredients and supplies so that older stock is used before newer stock, while products remain within their approved shelf life and storage conditions. In a restaurant, effective rotation reduces spoilage, protects product quality and helps maintain accurate inventory.

FIFO and FEFO rotation

• FIFO (First In, First Out): Use the oldest received stock first, provided it remains suitable and within date.
• FEFO (First Expired, First Out): Use the product with the earliest expiry or use-by date first, even if it arrived more recently.

FEFO is particularly useful when products have different date codes or shelf lives. FIFO is a practical default for stock with comparable dates, but it should never override a product’s use-by date or condition.

How to organise dry storage

• Check deliveries for damage, pests, moisture, correct product identification and date information.
• Place new stock behind or below older stock where practical, while keeping the earliest-use products accessible.
• Keep food in suitable food-grade containers with clear labels when it is removed from its original packaging.
• Store food off the floor and away from chemicals, waste, water sources and other contamination risks.
• Keep shelving clean, dry, organised and accessible for inspection.
• Use opened products according to their storage instructions and the operation’s labelling procedure.

Monitoring and accountability

Check stock during receiving, routine storage inspections and inventory counts. Remove damaged or unsuitable products, investigate pest evidence and update records when stock is discarded or transferred. Staff should understand that rotation is a daily practice, not simply a task performed when a delivery arrives.

Example: New cases of flour are placed behind the existing cases, while products with the earliest date codes remain at the front for use first.

Chef’s tip: Make date labels visible and keep similar products together. An organised dry store makes it easier to rotate stock and spot problems before they affect production.

Key distinction: Stock rotation determines which product should be used first. Inventory counting measures how much stock is available; both support purchasing and waste control.