FIFO stands for First In, First Out; why is it used?

• A. First In, Last Out; to use newer stock first and prevent spoilage and contamination.
• B. First In, First Out; to use older stock first and prevent spoilage and contamination.
• C. Fast In, Fast Out; to speed up inventory turnover.
• D. First Out, In Order; to rotate stock.

Answer: (B)

The idea behind FIFO is to rotate inventory so the oldest items are used first. This approach minimizes the risk of spoilage and contamination by ensuring products nearing their expiration or quality limits are used before newer stock. In food safety, using older stock first helps maintain safety, protect quality, and reduce waste, which is why the correct choice emphasizes using older stock first and preventing spoilage.

The other ideas don’t fit: using newer stock first would raise the chance of expired items remaining in inventory; a notion like “Fast In, Fast Out” focuses on speed rather than properly rotating stock; and “First Out, In Order” is unclear and doesn’t describe the standard rotation practice.