How does the principle of stock rotation operate in a food business?

The principle of stock rotation in a food business ensures that older inventory is used or sold before newer stock, minimizing waste and maintaining food safety. This is often implemented using the "First In, First Out" (FIFO) method, where products with the earliest expiration dates are prioritized. Proper labeling and organization of stock help staff easily identify which items need to be used first. This practice not only helps in reducing spoilage but also ensures that customers receive fresh products.