The Importance of Stock Rotation

Whether your facility is a restaurant, school, soup kitchen, food pantry or other feeding program, it is important that food be stored in such a way that the older products are used or distributed before newer products. This will minimize food waste and financial loss, maintain freshness of food, and increase the quality of food that you serve and distribute. The most common way to achieve this is to use the First In, First Out (FIFO) method of stock rotation and date marking perishable food. In simple terms, use foods with the closest use by, best if used by, sell by, and date marked first. 

Some dates on food, especially on shelf-stable food, are for the quality of the product and have nothing to do with food safety. It’s important to use food within its peak quality. For perishable foods, storage and use by dates assume that safe handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. 

Storage temperatures will help maintain the quality and shelf-life of food. Store shelf-stable food at 50°F - 70°F; refrigerated food at 33°F - 41°F; and frozen food at 0°F and below.

The bottom line is customer satisfaction. Serving fresh, high-quality food contributes to positive customer experiences that encourages repeat business and spreading positive words about your business or agency.