In the context of food service, what is FIFO?

FIFO stands for "First In, First Out." This method is crucial in food service and inventory management because it ensures that the oldest stock is used first, which helps maintain food safety and quality. By utilizing FIFO, culinary specialists can prevent food spoilage and waste, as items that were received first are used before newer items. This practice is particularly important for perishable goods, as it minimizes the risk of serving expired or spoiled products to customers.

Implementing FIFO not only supports the health and safety standards required in culinary operations but also contributes to cost efficiency. It encourages the regular turnover of inventory, which means that food items are consistently fresh and of high quality. This method also facilitates better tracking of inventory, helping culinary specialists manage supplies effectively and strategically plan for menu items.