STOCK ROTATION 101

Maintaining proper food storage and rotation is essential for freshness and safety. Effective stock rotation minimizes waste and mitigates the risk of bacterial growth. Adhering to the FIFO principle ensures older stock is used first. Remember, if uncertain, discard. Seal and label food accurately for easy identification. Educate staff on rotation protocols and conduct routine inspections to uphold quality standards.

FIFO: First In, First Out

Efficient kitchen operation hinges on FIFO (First in, First out) practices for freshness, safety, and waste reduction. Prioritize items nearing expiration, maintain clear labeling, and communicate procedures to staff. Implementing FIFO ensures optimal kitchen functionality, compliance with hygiene standards, and customer satisfaction.