A systematic approach to inventory management in food service prioritizes using the oldest stock first. This ensures that items nearing their expiration dates are consumed before newer deliveries. A practical example involves rotating products on shelves, positioning older items at the front and placing newly received items at the back. This physical arrangement prompts staff to select and utilize the older stock initially.
Implementing such a system mitigates food waste, reduces potential health risks associated with consuming expired goods, and enhances overall inventory efficiency. Historically, this method has been employed as a basic tenet of responsible kitchen management, evolving into a formalized procedure within modern food safety standards and business practices.
