2026 Oct 11th
First in, first out. What FIFO means, why kitchens rotate stock, the label-date-rotate method, how it differs from FEFO, and the bases, sauces, flours, starches and oils you rotate every week.
FIFO means “First In, First Out.” It is the stock-rotation rule in commercial kitchens: the product that came in, or was prepped, first gets used first. Label and date everything, put new stock behind the old, pull from the front, and check dates every shift.
The product that came in, or was prepped, first gets used first.
FIFO is how you store and rotate stock. It is not a cooking technique.
Every item gets its name, the date, and who made or received it.
Put new product behind or under the old, never in front of it.
Cooks grab the oldest date first, every time.
When use-by dates differ, the item that expires soonest goes first.
FIFO stands for “First In, First Out.” It is the stock-rotation rule commercial kitchens use: the product that came in, or was prepped, first gets used first. Older product moves to the front. Newer product goes behind it.
It applies to deliveries and to prep. A case of flour from last week gets opened before the case that arrived today. A container of sauce made yesterday gets used before the one made this morning.
FIFO runs everywhere stock is stored or held:
| Factor | FIFO | FEFO | Grab what’s closest |
|---|---|---|---|
| Rule | Oldest received or prepped goes first | Soonest use-by date goes first | Whatever is in reach |
| Sorted by | Date in or date prepped | Use-by date | Nothing |
| Best fit | Same product with similar shelf life | Items with different use-by dates | Not a rotation method |
| Shelf setup | New stock behind or under the old | Soonest-expiring at the front | Newest often ends up in front |
| Result | Less waste, older stock used first | Less waste when dates vary | Old stock gets forgotten |
Both FIFO and FEFO depend on clear labels and dates on every item.
Liquid vegetable base. Date it when opened and rotate it in the walk-in.
Mayonnaise in pails. Open the oldest pail first.
Canned tomato sauce for dry storage. Older cases go to the front.
All-purpose flour for dry storage rotation.
Bulk corn starch for dry storage rotation.
Canola frying oil blend. Rotate jugs by date received.
First In, First Out. The product that came in, or was prepped, first gets used first.
To cut waste, keep old prepped food from being forgotten in the walk-in, lower food cost with fewer tossed cases, and make every cook pull from the same spot.
Label and date everything when it comes in or is prepped, put new stock behind or under the old, pull from the front, and check dates every shift.
The item name, the date, and who made or received it.
Dry storage, the walk-in cooler, the freezer, and prepped mise en place on the line, such as sauces, cut vegetables and par-cooked items held cold.
FIFO uses the oldest stock first. FEFO, First Expired, First Out, uses the item with the soonest use-by date first. FEFO fits when items have different use-by dates.
No. FIFO is a storage and rotation rule.
Every shift. Toss anything past its use-by date.
Behind or under the older stock, never in front of it.
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Canadian foodservice supplies for kitchens that rotate stock: bases, sauces, flours, starches and frying oils. Chicken Pieces is a Calgary foodservice and hospitality supply company founded in 2018. We supply pantry ingredients and kitchen supplies. We are not a poultry or meat distributor.
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Chicken Pieces is a Calgary foodservice and hospitality supply company founded in 2018, not a poultry or meat distributor. We write for operators working under CFIA- and Health Canada-aware food-safety plans.
