Quick answer
FIFO means first in, first out: use suitable older stock before newer stock. Apply it alongside actual use-by dates, opening history, storage conditions and product instructions. If a newer delivery expires sooner, the earlier applicable limit matters more than arrival order. Stock rotation should prevent unsafe use as well as reduce avoidable waste.
Arrival order is useful, but dates still govern
A shelf arranged oldest-at-front helps staff find suitable stock, but it is not a substitute for reading dates. Deliveries can arrive with different remaining shelf lives, and opening can create a shorter limit.
SFBB’s stock-control method connects ordering, delivery checks, rotation and disposal. Official date guidance explains the difference between use-by and best-before dates.
Build a system staff can follow
| Stage | Practical action |
|---|---|
| Before ordering | Check stock and expected menu demand. |
| At receipt | Inspect dates, conditions, integrity and quantity. |
| On the shelf | Keep batches identifiable and suitable earlier-use stock accessible. |
| At opening or transfer | Preserve product information and add required opening history. |
| Before use | Check the actual controlling conditions again. |
| During regular review | Remove unsuitable stock and investigate repeated waste. |
Use clear labels, enough access and a defined responsible person. A digital system can help, but its dates and quantities must match the real food.
Use expiry and opening history to resolve exceptions
Where a newer batch has an earlier use-by date, plan its safe use first. This date-led approach is often called first expiry, first out. Explain the exception so employees do not follow shelf position mechanically.
Do not mix old and new food into one working container and apply only the new date. Preserve the older history or keep batches separate. Instructions after opening can also determine which food needs using first.
Worked example: a short-dated delivery arrives later
Hypothetical example: Monday’s delivery expires on Friday, while Tuesday’s replacement batch expires on Thursday. Both are acceptable on receipt under the business’s checks.
The supervisor identifies the shorter-dated Tuesday batch for earlier use, subject to all other conditions. They review the supplier agreement if short-dated deliveries repeatedly exceed the kitchen’s needs. “First in” alone would not solve the problem.
Correct failures and reduce excess stock safely
If stock has passed its use-by date, stop it being used or supplied and follow disposal arrangements. Do not change dates to disguise it. Appropriate freezing before expiry may be part of an established safe method; it needs suitable instructions and labelling.
Review excess quantities, menu changes, portions and supplier patterns. Waste reduction works best by preventing over-ordering, not by pushing uncertain food into service. The official method also reminds staff to check allergen information if an ingredient is substituted.
Test whether the arrangement works
Choose a few actual products and ask staff to identify which they would use first and why. Check inside working containers as well as unopened packs. Compare system records with shelf contents.
Repeated anonymous tubs, duplicated labels or overlooked short-dated food suggest the process needs changing. Correct the cause and verify the new arrangement during ordinary work.
Next steps
Agree receipt and rotation rules, preserve batch information and check the earliest applicable limit before use. Link delivery issues to delivery-check records.
Use the official stock-control method — Connect ordering, delivery, rotation, labelling and corrective action.