The golden rule in stock rotation is FIFO ‘First In, First Out’.
What is stock rotation?
If food is taken out of storage or put on display, it should be used in rotation. Food stock rotation consists in using products with an earlier use-by-date first and moving products with a later sell-by date to the back of the shelf.
This ensures that food is used within date and prevents unnecessary and costly waste (of food that has passed its expiry date). Stock rotation applies to all food types but is particularly important for high-risk food.
How to implement stock rotation at your premises?
You should ensure that all staff are aware of the importance of stock rotation and understand how your stock rotation system works. The following steps are essential to implement a solid food stock rotation:
Checking dates on food when it is delivered, used or put on display
Storing or displaying food with a short shelf life at the front of the shelf
Storing or displaying food with a longer shelf life at the back
Always using food in the correct order
Checking that food is in good condition before using it
Removing any out-of-date stock from storage or display
Stock Loss mitigation
If a stock is nearing its use-by-date, stock may be reduced by including it in a day’s special at a lower price in order to be more appealing to customers. While this is a possible way to reduce your stock wastage you must never try to offer a dish which contains an expired ingredient.
Please contact Food Alert on 020 7244 1900 or e-mail firstname.lastname@example.org if you have any enquiries about this topic.