What does FIFO stand for in food handling?

FIFO, which stands for First In First Out, is a crucial principle in food handling and inventory management. This method ensures that food products that were received or prepared first are used or sold first. The primary aim of this practice is to minimize food spoilage and reduce waste.

By adhering to the FIFO method, food handlers can maintain the freshness and quality of products. For example, when stocking shelves, older items should be placed at the front, while newer inventory goes to the back. This simple organization technique helps ensure that items are rotated appropriately, preventing the chances of using expired products.

The other options do not accurately describe this widely accepted food safety practice. For instance, "Freeze In First Out" and "Flavor In First Out" are not recognized terms in the context of food storage or safety, while "Food Inspection First Out" misrepresents the purpose of inventory management, which focuses more on using food effectively rather than on inspection processes. Understanding and implementing FIFO is essential for anyone working in food service or handling to ensure safety and quality in food operations.