What does FIFO stand for in food service?

FIFO stands for "First In, First Out," which is a critical principle in food service and inventory management. This method ensures that the oldest stock of food products is used or sold before newer stock. This practice is essential for maintaining food safety, as it helps minimize the risk of serving expired or spoiled food items. By utilizing FIFO, restaurants and food service operations can enhance freshness and quality, ensuring a better experience for customers.

While other terms might sound appealing, they do not capture the essence of this inventory strategy. For example, "Fast In, First Out" incorrectly suggests a speed-based process rather than a systematic approach to food safety and quality. "Frequent Inventory, Food Out" suggests a focus on inventory frequency, which is not the core idea of FIFO. Lastly, "Follow Immediately, Food Out" does not pertain to the order of stock usage and doesn’t reflect the established inventory strategy critical for food service operations.