What does the term 'FIFO' stand for in food safety?

The term 'FIFO' stands for 'First In, First Out,' which is a critical principle in food safety and inventory management. This method ensures that the oldest stock—those items that have been stored the longest—are used or sold before newer stock. This practice helps prevent food spoilage and waste, as it promotes the use of products before their expiration dates or peak freshness periods are reached.

Implementing FIFO is particularly important in food service and retail environments where perishable goods are involved. By rotating stock effectively, food establishments can maintain higher quality standards, enhance customer satisfaction, and minimize food safety risks associated with consuming expired or spoiled items.

In the context of food safety, following the FIFO guideline is essential in ensuring that proper inventory management is practiced, which in turn contributes to overall health and safety standards in food handling and preparation.