Stock Rotation

Stock rotation is the organised use of inventory so that older or earlier-expiring products are used before newer stock. It helps reduce spoilage, maintain product quality, control food cost and ensure that ingredients are used within their approved date and storage conditions.

FIFO and FEFO

• FIFO (First In, First Out): use stock in the order it was received, placing newer deliveries behind or beneath older stock.
• FEFO (First Expired, First Out): use products with the earliest expiry or use-by date first, regardless of when they arrived.

FEFO is often more appropriate when products have different date markings or shelf lives. FIFO remains useful for products without a meaningful expiry difference. Both methods require clear labelling and proper storage.

How to rotate stock

Check deliveries on receipt, verify dates and condition, label opened or prepared products according to the food-safety plan and store new stock behind older stock. Review the walk-in, freezer and dry store regularly to identify items approaching their use-by date or becoming slow-moving.

Example: a kitchen receives a new case of cream with a later date, checks the existing case and places the new case behind it so the earlier-expiring product is used first.

Stock rotation versus inventory control

Stock rotation governs the order in which products are used. Inventory control includes ordering, counting, costing, par levels, storage and stock movement.

Chef’s tip: use date labels, clear shelf locations and regular checks. Never extend a product’s safe use period simply because it has been moved to the front of the shelf.