FIFO and FEFO: what they mean
FIFO means first in, first out: the stock that arrived first is used first. FEFO means first expired, first out: the stock with the earliest expiry or use-by date is used first, whatever order it arrived in.
Most of the time they give the same answer. They differ when deliveries arrive with different shelf lives. A batch of yoghurt delivered today may carry an earlier date than one delivered last week, perhaps because it came from older stock at the distributor. FIFO would leave it at the back; FEFO puts it in front.
| Situation | Better method | Why |
|---|---|---|
| Packaged food with printed use-by or expiry dates | FEFO | The date, not the delivery order, tells you what to use first |
| In-house prepared food (sauces, gravies, cut vegetables) | FIFO with date labels | Items made earlier expire earlier; labels make the order visible |
| Bulk raw stock without dates (loose vegetables) | FIFO | Arrival order is the best guide; check condition as well |
| Frozen stock with long shelf lives | FEFO, or FIFO with freeze-date labels | Prevents old stock hiding at the bottom of a chest freezer |
Why rotation is a safety issue
Chilled food has a limited safe life even at the right temperature. Some bacteria, Listeria among them, can grow slowly at refrigerator temperatures, which is one reason ready-to-eat chilled foods carry short use-by dates. Food used in the wrong order is more likely to be served past its safe life or thrown away. Good rotation reduces both risk and waste, and FSSAI's catering guidance makes the same point about dating food to minimise wastage.
Setting up shelves for rotation
- Load from the back: put new stock behind existing stock so the oldest is at the front, within reach.
- Use the same position for the same item every time, so staff can see quantity and age at a glance.
- Label everything that is not already dated: product, date made or opened, and use-by date.
- Don't stack new deliveries on top of old stock in chest freezers; use baskets or dividers by date.
- Keep a small 'use first' tray or shelf for items close to their date.
- Don't overfill. A crammed fridge hides old stock and blocks the airflow that keeps food cold.
Rotation starts at receiving
Check dates when deliveries arrive, not when you need the product. FSSAI's published Schedule 4 asks businesses to check packaged raw material for expiry, best-before or use-by dates, packaging integrity and storage conditions on receipt. Reject or flag short-dated stock before it goes into the refrigerator. Buy in quantities that match your storage capacity and usage, which the schedule also recommends, so stock turns over before it ages.
Freezers and walk-in cold rooms
Chest freezers are the hardest to rotate because the oldest stock ends up at the bottom. Use hanging baskets or crates labelled by week or month, and do a full stock check at a fixed interval. In walk-in cold rooms, use racking with a clear front and back, and keep a simple stock sheet on the door for slow-moving items.
Frozen food stays safe while frozen, but its quality declines over time, so rotation still matters.
Making rotation a habit
Assign responsibility: one person on each shift checks dates and pulls items that are near or past their date. Do a quick end-of-day check of the chillers used most during service. Record items discarded and why; patterns show where you are over-ordering or where the system is breaking down.
Frequently asked questions
- Is FIFO or FEFO required by FSSAI?
- The published Schedule 4 text says storage of raw materials, ingredients, work-in-progress and finished food should be subject to FIFO and FEFO stock rotation as applicable. Check the current regulations and your licence conditions for the exact requirement for your business.
- What should I do with stock found past its date?
- Remove it from use straight away, keep it separate and clearly marked so it cannot be used by mistake, and dispose of it according to your food-safety plan. Record it so you can see whether ordering or rotation needs to change.
