FIFO (First In, First Out)
FIFO (First In, First Out) is a stock rotation method used in food service to ensure that older food products are used before newer ones, reducing food waste and preventing the use of expired or spoiled items. Products received first should be placed in front and used first.
Exam Tip
FIFO = First In, First Out. Oldest products used FIRST, newest placed in BACK. 7-day rule: ready-to-eat TCS food must be used within 7 days if held at 41°F or below (Day 1 = day prepared/opened). Date mark all prepared TCS foods. Reduces waste and prevents serving expired food.
What Is FIFO?
FIFO (First In, First Out) is a fundamental inventory management principle in food service. It ensures that the oldest products in storage are used first, minimizing waste and reducing the risk of serving expired or spoiled food. FIFO applies to all food storage areas including dry storage, refrigerators, and freezers.
How to Implement FIFO
| Step | Action |
|---|---|
| 1. Check dates | Examine use-by, sell-by, or expiration dates on all incoming products |
| 2. Label items | Mark each item with the date received (if not already labeled) |
| 3. Rotate stock | Place newer items BEHIND older items on shelves |
| 4. Use oldest first | Always pull from the front of the shelf for use |
| 5. Remove expired items | Discard any items past their use-by date |
FIFO in Different Storage Areas
| Area | FIFO Application |
|---|---|
| Dry storage | Rotate canned goods, dry ingredients, and packaged items |
| Refrigerator | Rotate dairy, produce, meats, and prepared foods |
| Freezer | Rotate frozen meats, vegetables, and prepared items |
| Walk-in cooler | Rotate bulk items, cases, and fresh deliveries |
Benefits of FIFO
| Benefit | Description |
|---|---|
| Food safety | Reduces risk of using spoiled or expired products |
| Reduced waste | Less food is thrown away due to expiration |
| Cost savings | Money is not wasted on discarded inventory |
| Compliance | Meets health department requirements for date marking |
| Quality | Guests receive fresher, higher-quality products |
FIFO and Date Marking
| Date Type | Meaning |
|---|---|
| Use-by date | Last date the product should be used (most important for safety) |
| Sell-by date | Last date the product should be sold (quality indicator) |
| Best-by date | Last date for peak quality (not a safety date) |
| Date received | When the product arrived at your establishment |
| 7-day rule | Ready-to-eat TCS food prepared in-house must be used within 7 days if held at 41°F or below |
Exam Alert
FIFO is a standard food safety practice tested on the ServSafe Manager exam. Remember: First In = First Out (oldest products used first, newest placed in back). The 7-day rule applies to ready-to-eat TCS food: Day 1 is the day the food was prepared or opened, and it must be discarded after Day 7 if held at 41°F or below.
Study This Term In
Related Terms
TCS Foods (Time/Temperature Control for Safety)
TCS foods are foods that require time and temperature control for safety to limit the growth of pathogenic microorganisms or toxin formation. These foods are high in moisture, protein, and have a neutral to slightly acidic pH, making them ideal environments for bacterial growth.
Temperature Danger Zone
The Temperature Danger Zone is the temperature range between 41°F and 135°F (5°C to 57°C) in which foodborne bacteria grow most rapidly, potentially doubling in number every 20 minutes. TCS foods must be kept out of this range to prevent foodborne illness.
Food Safety Management System
A food safety management system is a comprehensive program of policies, procedures, and practices designed to prevent foodborne illness in a food service establishment. It combines active managerial control, HACCP principles, standard operating procedures (SOPs), and employee training to systematically control food safety risks.
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