New York City Food Protection Practice Test

What is the first step in implementing FIFO?

1. Remove expired products

2. Date the products

3. Store the products at room temperature

4. Organize by product type

The correct answer is: Date the products

The first step in implementing the First In, First Out (FIFO) inventory management system is dating the products. This is crucial because it allows food handlers to easily identify which items are the oldest and need to be used first. By clearly labeling the products with their received dates, staff can efficiently track inventory rotation and ensure that older items are consumed or utilized before newer stock. This practice helps minimize food waste and ensures that customers receive fresh products. Removing expired products is an important task but generally follows the initial step of dating items, as it specifically addresses items that should no longer be present in the inventory. Storing products at room temperature isn’t relevant to the FIFO method itself, as it involves proper temperature controls based on food safety guidelines. Organizing by product type is beneficial for easy access and management but does not directly address the chronological management of inventory that FIFO emphasizes.