First In, First Out (FIFO) in Food Storage

FIFO stands for “First In, First Out” and is a crucial method used in foodservice to ensure that food products are rotated based on their expiration or use-by dates. Here’s why it matters:

1. Risk Reduction: FIFO minimizes the chances of serving or selling expired products. Foods closest to their use-by or expiration dates are used first, reducing the risk of foodborne illnesses.
2. Food Waste Reduction: By using products closest to their expiration dates, we decrease the opportunity for items to go to waste.

How to Implement FIFO:

1. Organize Storage:
   • Store food based on when you received it.
   • Place items with earlier expiration dates in the front or on top, and those with later dates in the back.
2. Labeling:
   • All food (packaged or prepared) must have an expiration or use-by date.
   • Label prepared foods not served within 24 hours with a use-by date (counting the day of preparation as the first day).
3. Examples:
   • If you prepared an item on Monday, it should be sold, served, or discarded by Sunday.
   • For multi-ingredient dishes, mark the date of the earliest-prepared ingredient.

Remember, refrigeration slows bacterial growth but doesn’t stop it entirely. Proper rotation ensures food safety and reduces waste.

Effective Food Labeling for Safety

Labeling Basics:

1. Common Names:
   • Always label food not stored in its original container with its common name.
   • This prevents confusion and ensures accurate identification.
2. Dating:
   • Mark the date by which time-temperature control for safety (TCS) foods need to be served, sold, or discarded.
   • You can keep TCS foods for up to seven days, counting the day of opening or preparation as day 1.

Example:

• If you bake chicken on Monday for chicken pasta salad but prepare the pasta and vegetables on Tuesday:
  • Mark Sunday as the date to use or toss the chicken pasta salad (following the 7-day rule).

Food Safety Guidelines for Storage:

• Labeling and dating are essential, but also consider proper storage conditions.
• Cold storage, dry storage, and safe handling all play critical roles in maintaining food safety.

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