Keeping all types of food stored properly and rotated regularly is super important to keep them fresh and safe to eat. Good stock rotation not only maintains quality but also helps cut down on waste, which basically means throwing away money.

It’s especially crucial for highrisk foods because it stops harmful bacteria from multiplying and causing food poisoning. Without a solid stock rotation system, you could end up with mold, bugs, spoiled food, slimy stuff, and bad smells.

The golden rule of stock rotation is FIFO: first in, first out. That means you use the oldest stock first. Remember this when setting up your rotation system so you don’t end up using the newest stuff and leaving the oldies to spoil.

Another rule to live by is “when in doubt, throw it out!” If something looks or smells off, don’t risk it. Check the labels for expiry dates because serving expired food is not only unsafe but also against the law.

When you make or repackage food in your kitchen, seal it up tight, label it clearly with what it is, when it was packaged, and who did it. This helps with FIFO and makes it easy to identify products.

Everyone on your team needs to understand why stock rotation matters and how to do it properly. Make sure the stuff you’re getting delivered isn’t too close to expiring to give it a decent shelf life.

When new stock comes in, put the older stuff at the front of the shelf and the new stuff at the back. This way, you use up the older items first.

Check your shortlife, highrisk, and perishable foods in the fridge every day for any signs of damage, spoilage, or expiry. If something’s no good, toss it out to avoid infecting other food.

Do weekly checks on less risky dry goods, kitchen and cleaning supplies, and frozen foods. Look out for damaged packaging or spoiled items.

Leaving food sitting around for too long without moving it can attract pests, so keep things moving and fresh.

Contact us for more information here or a Demo of how Safeintel Digital Food Safety System can help you.

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