FIFO (First In, First Out) is the golden rule in every professional kitchen. It means that products that come in first must also be used first. Without a good FIFO system, you throw away unnecessary waste and lose money on spoiled products.
Why FIFO is so important
Every day a product sits longer than necessary increases the risk of spoilage. Good storage following FIFO can reduce your waste by 30-50%. That quickly saves hundreds of euros per month.
⚠️ Note:
Without FIFO, you often use the newest products first because they're in front. The old products in the back spoil in the meantime.
The FIFO storage method
The principle is simple: new products in the back, old ones in front. But execution requires discipline from your entire team.
- Always place new deliveries in the back
- Move old stock to the front
- Clear dates on all products
- Regular checks and rotation
💡 Example: Refrigerator layout
Your refrigerator has 3 shelves for meat:
- Top shelf: Newest delivery (today)
- Middle shelf: Delivered yesterday
- Bottom shelf: Must be used today
Your chef always takes from the bottom shelf first.
Organizing different storage zones
Each zone in your kitchen has its own FIFO approach. The refrigerator works differently than dry storage, and the freezer has different rules again.
Refrigerator (0-4°C)
- Meat and fish: maximum 2-3 days, so 3 compartments
- Dairy: longer shelf life, but still rotate
- Vegetables: separate from meat, own FIFO system
Dry storage
- Cans and jars: write date on front
- Flour and grains: in sealed containers with labels
- Herbs and spices: small quantities, quick rotation
Freezer (-18°C)
- Freezing date on every product
- Old products on top or in front
- Respect maximum storage times
💡 Example: Dating system
Use colored stickers per day:
- Monday: Red sticker
- Tuesday: Blue sticker
- Wednesday: Green sticker
- Thursday: Yellow sticker
- Friday: White sticker
This way you can see at a glance which day something was delivered.
FIFO for different product groups
Not all products have the same shelf life. That's why each type of product requires its own approach within the FIFO system.
Fresh products (1-3 days shelf life)
- Fish and shellfish
- Ground meat and organ meat
- Fresh herbs and lettuce
- Opened dairy products
These products must be checked daily and require strict FIFO.
Medium shelf life (3-7 days)
- Whole meat (steak, chicken)
- Hard vegetables (carrot, onion)
- Eggs
- Sealed dairy products
Long shelf life (weeks/months)
- Canned goods and tins
- Dry products (flour, pasta)
- Frozen products
- Herbs and spices
⚠️ Note:
Even long-lasting products can spoil. Regularly check for pests, moisture, and damaged packaging.
Practical tips for your team
FIFO only works if your entire team participates. Make sure everyone understands how the system works and why it's important.
- Brief training for new staff
- Clear labels and systems
- Daily checks by one person
- Consequences if FIFO is not followed
💡 Example: Team agreement
Make a simple rule:
"New products always go in the back. Whoever doesn't do this has to reorganize the refrigerator."
This way FIFO quickly becomes a habit.
Digital support for FIFO
Manual systems work, but make mistakes. A digital system like KitchenNmbrs can help you track FIFO better.
- Automatic alerts for products about to expire
- Overview of all inventory with expiration dates
- HACCP registration of temperatures and checks
- Reports on waste per period
This saves time and prevents you from overlooking products that are about to expire.
How do you set up FIFO storage? (step by step)
Create zones per product type
Divide your storage by product group: meat, fish, vegetables, dairy, dry goods. Each zone gets its own FIFO system with clear spots for old and new products.
Label everything with date and time
Stick the receipt date and any expiration date on each product. Use colored stickers per day or write clearly with permanent marker. FIFO doesn't work without labels.
Train your team in the FIFO routine
Explain why FIFO is important and how the system works. Make clear agreements: new products in the back, old ones in front. Check daily that everyone follows this.
Check daily and rotate products
Assign one person to check inventory daily. Check expiration dates, move old products to the front, and mark what needs to be used quickly.
✨ Pro tip
Use transparent containers instead of opaque ones. This way you can immediately see what's in them and how old it looks, without having to open the container.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How long can meat stay in the refrigerator?
Fresh meat maximum 3 days at 0-4°C, ground meat and organ meat maximum 1-2 days. Always check the best-by date and smell the product before use.
What if a product is just past the date?
Look, smell, and feel first. If it looks and smells good, it can often still be used. When in doubt: throw it away. Food safety always comes first.
Should frozen products also follow FIFO?
Yes, FIFO also applies in the freezer. Write the freezing date on each product and use old products first. Frozen products are not infinitely shelf-stable.
How do I prevent staff from skipping FIFO?
Make it easy with clear labels and organization. Explain why it's important and check regularly. Consistent enforcement makes it a habit.
What does waste cost due to poor FIFO?
On average, 5-15% of your purchases are lost due to poor inventory rotation. With €10,000 in purchases per month, that means €500-1500 in waste you can prevent.
Can I track FIFO digitally?
Yes, with an inventory management system like KitchenNmbrs you can track expiration dates and get automatic alerts. This makes FIFO easier and more reliable.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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