Storing Food for Safety: What is First In, First Out (FIFO)?

The “First In, First Out” (FIFO) method is key to properly organizing your cooler and preventing food waste.

We’ve all been there–a desperate hunt for one essential ingredient, only to discover it hidden at the back of a shelf and woefully out of date. 

FIFO is a simple enough concept that can significantly impact your establishment. We’ll spell it all out in this blog and talk about:

What is FIFO?

How does FIFO work?

How does FIFO prevent foodborne illnesses?

Can FIFO help prevent allergic reactions?

Does FIFO help with waste management and sustainability?

Common mistakes when adopting FIFO

Does FIFO only apply to TCS foods?

FAQ

What is FIFO?

First In, First Out (FIFO) is an inventory management strategy that guarantees thatthe oldest food items are used before newer ones.

Though simple in nature, this one basic principle helps maintain freshness and significantly reduces the risk of foodborne illness caused by using expired or spoiled ingredients.

It's a key factor in maintaining food safety, but also helps at an operational level because it:

• Reduces Waste: By using older stock first, you prevent food from languishing at the back of shelves until it spoils and must be thrown away.
• Maintains Quality: Food quality degrades over time., and by using items while they're fresh, you can be sure that your meals that the best possible taste and texture.
• Cost Efficiency: Less waste means lower grocery bills and reduced operational costs for businesses of all kinds.

How does FIFO work?

The FIFO method goes hand in hand with receiving and storing foods. After inspecting a food order and receiving it at your establishment, it is your responsibility to store the new products properly.

First in, first out means organizing your cooler, freezer, and storage shelves by storing the oldest items at the front and the newest items at the back.

As you put away a new food delivery, you cannot just throw the fresh items on shelves. You must take the time to put the newer items behind any foods already in place.

How does FIFO prevent foodborne illnesses?

The FIFO method prevents foodborne illness outbreaks. This type of organization helps prevent food items from getting pushed to the back and left to rot. 

Staying on top of product rotation means pathogens like mold don’t stand a chance, and it also reduces the risk of serving expired food to customers. 

To put it simply, FIFO improves freshness and improves food safety.

Can FIFO help prevent allergic reactions?

FIFO can help you reduce the occurrence of allergic reactions. Food allergies are on the rise, and it’s not enough to know the nine major food allergens. You also need to know how to keep them out of the mouths of customers with allergies! 

Smart food storage is a surefire way to prevent cross-contact–or the transfer of allergens onto other food–and FIFO is at the heart of smart and safe food storage.

Integrating FIFO into your work will support allergen awareness best practices and help prevent allergic reactions. 

Does FIFO help with waste management and sustainability?

This practice also helps promote effective waste management. 

Food waste is any unused or discarded food. It is the result of overproduction, improper storage, and customer leftovers. It harms the environment and your bottom line. 

FIFO helps you reduce waste by ensuring you use ingredients before they go bad.

Common mistakes when adopting FIFO

Even with the best intentions, it's easy to make mistakes when setting up a FIFO system. Here are a few to avoid:

• Skipping Labels: Forgetting to label food items with the date received or prepared can cause confusion, so be sure to label accurately and legibly.
• Restocking Without Rotating: If you place new items in the front instead of behind older stock, it defeats the purpose of FIFO. Always move existing products forward before adding new ones at the back.
• Ignoring Expiration Dates: Relying only on placement and not checking dates can cause your team members to accidentally use expired food without intending to, so regularly check expiration and "use-by" dates.
• Overfilling Shelves: Organize shelves so all items are visible and accessible, since crowded shelves can hide older items, causing them to get overlooked. 
• Inconsistent Practices: If everyone in the team isn't following FIFO, mistakes are inevitable, so make sure everyone understands and follows the system for best results.

Does FIFO only apply to TCS foods?

While TCS foods, like meat, poultry, dairy, eggs, and leafy greens, have an increased risk of spreading foodborne illnesses, ready-to-eat foods and dry goods can still go bad over time and make customers sick.

The FIFO method is an organizational system at heart, which means you can use it throughout your establishment. It will ensure you’re not wasting space with expired products and encourage proper labeling habits among every food handler on the team.

FAQ

What does "First In, First Out" mean in practice?

It means using the oldest food items before newer ones to ensure freshness and reduce waste. You always move new stock to the back so the oldest is in front and gets used first.

Do I need special equipment to implement FIFO?

No special equipment is needed, just clear labeling and organized shelves. A marker and some labels are usually enough.

How often should I check my food storage for expired items?

It's a good habit to check your pantry and fridge at least once a week, or before each major grocery shop.

Is FIFO only for commercial kitchens?

Not at all. FIFO is helpful in any kitchen, including at home, to keep your food safe and your budget in check.

Can FIFO be used for non-food items?

Yes! FIFO also works well for any supplies with a shelf life, such as cleaning products and toiletries.

The takeaway

The “First In, First Out” method can help prevent foodborne illnesses and allergic reactions, reduce food waste, and keep your kitchen more organized. However, it only works if everyone on the team is on board.

Managers should properly train staff on this practice during onboarding and consider including it in the occasional stand-up training for existing staff. Regular training will help ensure everyone is on the same page throughout their day.

FIFO supports food safety and your bottom line, so next time you do a walk-through, check out your storage shelves to see what’s lurking at the back and see if you need to implement FIFO today!