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First in, First out: A Simple System for Safer, Smarter Kitchens

 


With nearly seven years of experience in food safety, I’ve had the privilege of working closely with health inspectors, shadowing them on inspections, attending national conferences, and having countless conversations with food managers and inspectors about what makes their jobs easier. One of the simplest and most impactful tools in any kitchen is FIFO: First In, First Out. Whether you’re managing a restaurant, catering business, or any other food facility, understanding and implementing FIFO can help you save money, reduce waste, and keep your customers safe.

What is FIFO and Why Should You Care?

FIFO, or First In, First Out, is an organizational method that ensures the first item placed in storage is the first one used. This approach is essential in food facilities because it:

  • Prevents foodborne illness by establishing critical limits.
  • Reduces food waste and saves money by ensuring items don’t expire before being used.
  • Helps food facilities pass inspections through the use of consistent labeling and inventory practices.

From dry goods on shelves to perishables in freezers, FIFO is a critical part of any food safety process and a skill that every food worker must understand and apply.

Why FIFO Matters During Inspections

Health inspectors often look for FIFO practices during visits. They check for clear date marking on items in storage, ask employees about the age of prepared foods, and observe how food is being rotated. A strong FIFO system shows inspectors that your team takes food safety seriously, reducing the risk of violations and ensuring smooth inspections.

The Chicken Salad EXample: FIFO in Action

Let’s use a simple chicken salad example to see FIFO in action.

  1. Label the Chicken First: When you roast the chicken on January 20th, you label it with the storage date (January 20) and the use-by date (January 27—seven days from the storage date).
  2. Prepare the Salad: When you make the salad on January 21st, the chicken remains the oldest ingredient, so the salad’s use-by date must match the chicken’s use-by date (January 27). You’d label the chicken salad accordingly.
  3. Store and Rotate: The chicken salad is stored properly, with a clear label showing its use-by date. When serving, you ensure the oldest salads are used first.

By following FIFO, you minimize waste, maintain safety standards, and ensure compliance during inspections.

How to Implement FIFO in your Kitchen

Setting up a FIFO system doesn’t have to be complicated. Here are some practical steps:

  1. Label Everything Clearly: Use stickers or tape to mark items with the name of the food, the date it was stored, and the use-by date. Remember, the use-by date is based on the oldest ingredient in a recipe.
  2. Use Color-Coded Stickers: For example, green stickers can indicate fresh food, while red stickers mark items that need to be cooked. This visual cue simplifies the process for your team.
  3. Teach Your Team: Conduct an onboarding session for new employees to ensure everyone understands how to implement FIFO. Reinforce this training with regular five-minute stand-up meetings.
  4. Monitor Consistently: Food managers should regularly check that team members are following the FIFO system. This practice aligns with HACCP (Hazard Analysis and Critical Control Points) principles and ensures long-term success.
  5. Inspect Inventory: A well-maintained FIFO system makes it easier to track inventory, reducing over-ordering and ensuring items nearing expiration are used promptly.

five Minute stand-Up Prompt: FIFO Basics

Regular, bite-sized training sessions are key to reinforcing food safety practices. Here’s a script for a five-minute stand-up meeting:

1. Start with a Question

“Does anyone know what FIFO stands for?”
Discuss the definition: First In, First Out.

2. Explain Its Importance

Emphasize that FIFO prevents foodborne illness, reduces waste, and saves money. Remind the team that fewer violations during health inspections means less risk for the restaurant and safer meals for customers.

3. Demonstrate the Process

Show the labeling system, including how to mark the name of the food, the storage date, and the use-by date. Highlight that the use-by date is based on the oldest ingredient.

4. Reinforce Accountability

Remind the team that FIFO is everyone’s responsibility, not just the manager’s. Ensure they know where supplies like stickers and Sharpies are kept.

5. End with Encouragement

“When we follow FIFO, we’re not just checking boxes; we’re keeping our customers safe and making our kitchen more efficient. Let’s keep up the great work!”

A Simple Chcklist for Success

Having a clear process for implementing FIFO can make a significant difference in maintaining food safety and operational efficiency. By ensuring every team member follows these steps, your kitchen can run smoothly and meet safety standards:

  1. Label all items with the name, storage date, and use-by date.
  2. Ensure the use-by date is based on the oldest ingredient in a recipe.
  3. Rotate inventory to use the oldest items first.
  4. Check condiments, seasonings, and other pantry items regularly.
  5. Review inventory to identify low stock and items nearing expiration.

Taking these simple steps daily will not only reduce food waste but also prepare your kitchen for any health inspections or unexpected audits, ensuring compliance and customer safety.

Final Thoughts

Food safety training might not be glamorous, but it’s critical. Something as simple as properly labeling and rotating food can save lives, lower costs, and create a safer dining experience for your customers. By implementing FIFO and reinforcing it through regular training, you’ll set your kitchen up for success.

IS Your Team Ready to Master FIFO?

Equip your staff with the knowledge and skills they need to implement FIFO effectively and keep your kitchen compliant.


Tags: Training Manager, Compliance & Safety, Restaurant Owner, Health Department, Operations

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