Food Safety Corner: Rotating Inventory | Connecticut Food Bank

Food Safety Corner: Rotating Inventory

19/Dec/17 / 12:33

At community food programs, the quick rate at which food moves on and off the shelves can make keeping track of sell-by dates complicated. But, as we all know, it is essential work. We recommend that member programs organize their storage and/or shopping shelves to rotate inventory. The basic rule: FIFO: first in, first out. In other words, move oldest inventory out first, newest out afterwards.

Bottom to top rotation: When new items arrive, place them at the bottom of your shelves, and move items up as you use or distribute them. Always draw items from the top shelves first for distribution/use.

Back to front rotation: When new items arrive, place them at the back of your shelves, and move items forward as you use or distribute them. That way, as older items are used/shopped first from the shelves, newer product moves forward.

Date cases of food with the date you obtained them, especially for items that don’t include a best-by-date.

Meat in the freezer:

  • Make sure all meat is frozen on or before its expiration date
  • Every six months, go through your freezer and throw out any packages of meat you haven’t used within the previous six months.

Image source: SAUGERTIES FOOD PANTRY, http://wmky.org/post/morehead-food-bank-warehouse-plans-progressing