What does "first in, first out" refer to in the context of food safety?

The principle of "first in, first out" (FIFO) in food safety is primarily about rotating food and dry stock to ensure that older items are used before newer ones. This practice helps prevent spoilage and waste by ensuring that items with the closest expiration dates are used first. By keeping track of the order in which items are received or placed in storage, staff can manage inventory effectively and maintain food safety standards.

Using this method reduces the risk of serving expired or spoiled food to customers, which is critical in a fast-paced environment like a fast-food restaurant. It ensures that all stock is utilized in a timely fashion, promoting food safety and reducing potential health hazards.

The other options focus on different aspects of food safety but do not directly represent the FIFO concept. For example, cleaning procedures for equipment and sanitizing practices for dishes are crucial for maintaining hygiene but are not related to the rotation and usage of stock.