Stock Rotation (FIFO)
The practice of using older stock before newer stock (First In, First Out) to prevent food waste and ensure food safety.
Stock rotation using the FIFO (First In, First Out) method is a fundamental food safety and operational practice in hospitality. The principle is simple: the oldest stock should always be used first, with newer deliveries placed behind existing stock. Proper stock rotation prevents food from passing its use-by date while still in storage, reduces food waste, ensures ingredients are used at their best quality, and — critically — prevents the food safety risk of serving expired products. EHOs will check stock rotation during inspections, looking at date labels, storage organisation, and whether any items have passed their use-by dates.
Key Points
- Always use oldest stock first — new deliveries go behind existing stock
- Use-by dates are a legal requirement and must never be exceeded
- Label all items with delivery date and use-by date when transferred to containers
- Daily checks on perishable items to catch approaching dates
- Good stock rotation is both a food safety requirement and a cost-saving measure
How FIFO Works in Practice
When deliveries arrive, check date labels and reject any items with insufficient shelf life. Move existing stock to the front of shelves and place new deliveries at the back. Label all items with the delivery date and, for items transferred to containers, the use-by or best-before date. In walk-in fridges and dry stores, clearly mark shelf sections and train staff to always take from the front. For frozen items, label with the date frozen and a use-by date based on your frozen storage guidelines. Regular stock checks (daily for perishables) help identify items approaching their dates.
Date Labels: Use-By vs Best Before
Understanding the difference between date labels is critical for stock rotation. Use-by dates are about safety — food must not be used after this date, and doing so is a criminal offence under food safety law. Best-before dates are about quality — food is safe to eat after this date but may not be at its best. Display-until and sell-by dates are for stock management only and are not required by law. Your stock rotation system should prioritise use-by dates above all else, and your team must understand that use-by dates are non-negotiable.
Reducing Waste Through Better Rotation
Good stock rotation directly reduces food waste — a significant cost for hospitality businesses. Use a stock management system to track quantities and approaching dates. Consider menu planning around items nearing their dates. Prep lists should incorporate items that need using first. Implement a traffic light system: green for items with plenty of shelf life, amber for items within 2 days of their date, red for items on their last day. Train all staff to understand and follow the system, and conduct regular waste audits to identify patterns.
Frequently Asked Questions
What is the difference between use-by and best-before dates?
Use-by dates are about food safety — it is illegal to sell or serve food past its use-by date, even if it looks and smells fine. Best-before dates are about quality — food is safe but may not be at peak quality after this date. Only use-by dates have legal force. Stock rotation should prioritise items with the earliest use-by dates.
How often should stock rotation checks be done?
Perishable items (fresh meat, fish, dairy, prepared foods) should be checked daily. Dry goods and frozen items should be checked weekly. A full stock take including date checks should be done at least monthly. Incorporate stock checks into your daily opening procedures.
Can I freeze food to extend its life before the use-by date?
Yes, you can freeze food before its use-by date to extend its life. Once frozen at -18°C, the use-by date no longer applies — but you should label the item with the date it was frozen and apply a reasonable frozen storage time. Once defrosted, the food should be used within 24 hours and must not be refrozen raw.
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