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Principles of FIFO (First In, First Out)
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Clear, dated bins in a walk-in cooler
Using clear, dated bins for storing perishable goods in a walk-in cooler is a FIFO strategy that assists staff in quickly identifying and using the oldest items first while also providing a visual cue and easy access to ensure proper stock rotation.
A chef recording the delivery date on food containers in a storage room
Labeling food containers with delivery dates allows kitchen staff to identify and use older stock first, effectively implementing FIFO by ensuring that foods are consumed in the order they were received, which is crucial for food freshness and safety.
A stack of milk cartons with different expiration dates in a refrigerator
In the context of refrigerated items like milk, FIFO ensures that the oldest products (those with the earliest expiration date) are used first, thus reducing waste and ensuring food safety by minimizing the chance of using spoiled goods.
Canned goods being restocked on a grocery shelf
When restocking shelves with canned goods, workers should place new inventory behind existing cans to ensure that the older stock (which arrived first) is sold before the newer stock (which arrived later), a direct application of FIFO.
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