First-In-First-Out strategy – works a charm but is reliant on labelling consistency.

As food rotation systems go, first-in first-out (FIFO) is the one your team need to have etched into their minds. It’s essential for storing food safely, reducing waste, preventing foodborne illness and controlling commercial kitchen costs and an efficient workflow.

When used correctly, the first-in first-out food rotation method ensures serving safe food and eliminates spoiled food waste.


To help people keep FIFO at the front of their minds, display a checklist near areas with high stock rotation and where staff will see it every day – such as next to food cabinets and fridges or even in the staff room. The checklist should cover the 5 steps of FIFO. 

  1. Locate products with the soonest best before or use-by dates.
  2. Regularly remove items that are past these dates or are damaged.
  3. Place items with the soonest dates at the front.
  4. Stock new items behind the front stock; those with the latest dates should be at the back.
  5. Use stock at the front first.

Vacuum Packing

Vacuum packing is a method of storing and preserving food in an airless environment, usually in air-tight pouches to prevent the growth of micro-organisms.

Tangible advantages can be gained in the kitchen through vacuum packing, such as products being stored for several days longer without any deterioration in quality.

  • Extended shelf life of food products
  • No loss of product
  • Improvement of food quality
  • No contamination
  • Prevention of freezer burn
  • Optimal product and storage possibilities
  • Professional product presentation
  • Optimal packaging, compatible with food safety and HACCP standards