What is a best practice when storing food orders?

The recommended best practice for storing food orders is to stack boxes with dates showing and to follow FIFO, which stands for "First In, First Out." This approach ensures that older stock is used before newer stock, thereby minimizing food waste and reducing the risk of using expired products. By organizing inventory in this way, kitchen managers can maintain high food safety standards and ensure that customers receive fresh ingredients.

Following FIFO also helps with inventory control, allowing staff to easily track which items need to be used first, leading to a more efficient kitchen workflow. Clearly displaying dates on boxes aids in this process, making it easier for kitchen staff to quickly assess the freshness of products without having to inspect each box individually. This practices not only contributes to the quality of the food served but also aligns with industry standards for safe food storage and handling.