What does the first in first out (FIFO) method relate to?

The first in, first out (FIFO) method is specifically related to stock rotation, which ensures that the oldest inventory is used before newer stock. By adhering to FIFO principles, foodservice establishments minimize spoilage and waste by ensuring that products are used in the order they were received. This practice is essential in maintaining food safety and quality, as using older items first helps avoid using expired or spoiled products.

In the context of food storage techniques and inventory management, while FIFO contributes to these areas by facilitating better organization and tracking of food items, its primary focus is on the sequence in which items are utilized. Preparation methods, on the other hand, do not directly involve the concept of inventory rotation, making stock rotation the most appropriate association with FIFO.