What stock-rotation method ensures the oldest products are used first?

• A. FEFO
• B. LIFO
• C. FILO
• D. FIFO

Answer: (D)

Stock rotation focuses on using older stock before newer stock to keep food safe and reduce waste. The method that does this by default is First In, First Out: the items that arrive and are stored earlier are used first. In a kitchen, you’d place newer deliveries behind or toward the back and pull from the front so the oldest inventory is used up before it spoils. This directly keeps products within their safe shelf life and minimizes waste over time.

This approach is especially practical in daily kitchen workflow because it matches how stock ages over time and keeps prep moving smoothly. While First In Last Out would keep newer items for longer and risk older stock spoiling, and First Expired First Out targets expiration dates (which is important in some contexts but isn’t exactly the same as using items by age), FIFO is the straightforward rule that ensures the oldest inventory is used first.

To apply it, label items with received dates, rotate stock so the oldest items are in front, and routinely check and use from the front of shelves and bins.