Label rotation system is the method a food business uses to identify, date and rotate stored ingredients and prepared foods so that products are used within their approved shelf life and older stock is used before newer stock when appropriate. It supports stock control, traceability and food safety. Common systems include FIFO and FEFO, supported by clear product and date labels.
FIFO means first in, first out: the oldest received stock is used first. FEFO means first expired, first out: the product with the earliest expiry or use-by date is used first, even if it arrived later. FEFO is often more appropriate when products have different shelf lives.
When a frozen product is thawed, staff update its label with the required thawing information and the use-by date established by the applicable procedure. The new date should not be guessed or automatically reset; thawed shelf life depends on the product, manufacturer’s instructions and validated food-safety requirements.
Chef’s tip: make labels easy to read and use one consistent date format. Train staff to check the use-by date and product condition before using stock, not simply to rely on shelf position.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
