{"id":18635,"date":"2025-03-20T09:30:00","date_gmt":"2025-03-20T09:30:00","guid":{"rendered":"https:\/\/www.highspeedtraining.co.uk\/hub\/?p=18635"},"modified":"2025-05-14T15:25:41","modified_gmt":"2025-05-14T14:25:41","slug":"fifo-food-storage","status":"publish","type":"post","link":"https:\/\/www.highspeedtraining.co.uk\/hub\/fifo-food-storage\/","title":{"rendered":"Using a FIFO Food Storage System"},"content":{"rendered":"\n

From supermarkets to restaurants, manufacturing to catering, many different businesses manage high quantities of food on a daily basis. These businesses have a legal responsibility to handle food hygienically in order to keep customers and consumers safe. Along with practising high standards of good hygiene, an effective and efficient storage system such as the first in, first out (FIFO) method, can ensure food safety whilst boosting workplace efficiency. <\/p>\n\n\n\n

In this article we will outline everything you need to know about using a FIFO storage system and explore why it can be beneficial to you and your business. We will also provide a free FIFO checklist<\/a> for you to download.<\/p>\n\n\n\n

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What Does FIFO Mean in Food?<\/h2>\n\n\n\n

FIFO is a stock rotation system that stands for first in, first out. This means that foods with the soonest best before or use-by dates are stored at the front of fridges, cupboards and display shelves etc., whilst foods with the latest best before or use-by dates<\/a> are stored at the back. Each time new supplies are stored, the stock is rotated and the newest items are placed at the back whilst the oldest items are kept at the front. <\/p>\n\n\n

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\"Supermarket<\/figure><\/div>\n\n\n

By keeping foods that will expire sooner at the front, the FIFO system ensures that this food is used first. This helps to reduce food waste as food is used or sold before it expires.<\/p>\n\n\n\n

The FIFO Method<\/h2>\n\n\n\n

The FIFO method is a simple and efficient system which can be easily adopted by staff to ensure continued stock rotation. <\/p>\n\n\n\n

The FIFO method follows 5 simple steps:<\/p>\n\n\n\n

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  1. Identify which products have the soonest best before or use-by date.<\/li>\n\n\n\n
  2. Remove any items that are past these dates or are damaged.<\/li>\n\n\n\n
  3. Place items with the soonest dates at the front.<\/li>\n\n\n\n
  4. Place items with the latest dates at the back. <\/li>\n\n\n\n
  5. Use or sell stock at the front first. <\/li>\n<\/ol>\n\n\n\n

    If food does not have a date on it, you must clearly label it so that the FIFO method can still be applied for its storage. This may involve copying the date from the original packaging if it has been decanted or checking with colleagues how old a product is and how long they think it can be kept for.<\/p>\n\n\n

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    \"Chef<\/figure><\/div>\n\n\n

    To maintain the efficacy of the system you must ensure that you apply it when restocking. This means rotating all stock every time you resupply and throwing away any food that has expired. <\/p>\n\n\n\n

    How Should a Food Worker Store Food Using FIFO?<\/h4>\n\n\n\n

    To store food using FIFO a food worker should follow the steps above and ensure that they use\/serve food with the soonest best before or use-by date first. They should also ensure that when restocking they carefully check the dates of each item and store accordingly.<\/p>\n\n\n\n

    \"Expert<\/div>

    Want to Learn More?<\/h3><\/div><\/div>

    Our range of Food Hygiene courses<\/a>, such as our HACCP Training<\/a> course,\u00a0 provide you with the necessary knowledge to handle food hygienically and keep consumers safe.<\/p><\/div>\n\n\n\n

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    Advantages of Using the First In First Out Method<\/h2>\n\n\n\n

    The FIFO system is both simple to implement and advantageous for your business. Advantages of the first if, first out method include:<\/p>\n\n\n\n