FIFO (First In, First Out)

FIFO means First In, First Out. It is an inventory-rotation method in which older stock is used before newer stock, helping a food operation manage product age, quality and waste. FIFO is commonly used in restaurant refrigerators, freezers, dry storage and beverage storage.

How FIFO works in a kitchen

1. Inspect and date incoming products according to the receiving procedure.
2. Move older usable stock to the front or most accessible position.
3. Place newer deliveries behind or beneath older stock, without compromising safe storage order.
4. Keep products labelled and organized so staff can identify the correct item and date.
5. Check stock regularly and remove products that have exceeded their approved use-by or discard date.

FIFO versus FEFO

FIFO rotates stock according to the order it was received or prepared. FEFO means First Expired, First Out and prioritizes the product with the earliest expiry or use-by date, even if it arrived later. FEFO is particularly useful when products from different batches have different shelf lives.

Why FIFO matters

Consistent rotation helps reduce spoilage, improve stock visibility, support traceability and prevent newer deliveries from hiding older products. It works best when combined with date marking, correct storage temperatures and regular inventory checks.

Chef’s tip: FIFO does not mean using food simply because it is the oldest. Always check its date, storage history, condition and the kitchen’s approved shelf-life rules before use.

Key distinction: FIFO is an inventory rotation method; it does not extend shelf life or override food-safety requirements.