what does FIFO require?
A. Throwing away leftover food
B. Using new food before old food
C. Organizing stored food by use-by date
D. Discarding refrigerated food after 3 days
The correct answer and explanation is:
The correct answer is C. Organizing stored food by use-by date.
Explanation:
FIFO stands for First In, First Out, and it is a key inventory management principle widely used in food safety and storage practices. The goal of FIFO is to ensure that older food items are used before newer ones, reducing the risk of spoilage and waste.
- What FIFO requires:
FIFO requires that food items be organized and rotated so that those with the earliest use-by or expiration dates are placed in front or on top and are used before the newer items. This system helps prevent food from becoming outdated or spoiled while still in storage. - Why FIFO is important:
Using FIFO minimizes food waste, helps maintain food quality and safety, and ensures compliance with health regulations. When FIFO is properly followed, it reduces the risk of serving expired or unsafe food, protecting consumers from potential foodborne illnesses. - How FIFO is implemented:
This involves labeling foods clearly with their receipt or preparation dates, arranging shelves or refrigerators so older items are more accessible, and training staff to always use the oldest items first. FIFO is particularly important in restaurants, supermarkets, and any facility handling perishable goods. - Why the other options are incorrect:
- A (Throwing away leftover food): This is wasteful and not what FIFO requires. Leftovers should be stored and labeled properly, not discarded unnecessarily.
- B (Using new food before old food): This is the opposite of FIFO and would increase spoilage and waste.
- D (Discarding refrigerated food after 3 days): This is a specific food safety practice but not a requirement of FIFO itself. Different foods have different safe storage times.
In summary, FIFO requires organizing stored food by use-by date to ensure the oldest food is used first, which promotes food safety, reduces waste, and maintains quality.