"The FIFO acronym means "First In First Out," and if you've ever worked in a restaurant, the system is among the first things that trainers teach new hires. When restocking a pantry or fridge, the newer product is placed behind the existing, older items. This way, when an employee in a hurry reaches in to grab what they need, they will automatically be grabbing the item that needs to be used-up in the most timely fashion."
"Tape-labelling each can in the pantry is a strategy that will likely also look familiar to food service workers. Sauces, prepped veggies, and more often get stored in clear airtight tubs in professional kitchens, labelled only with a revolving door of masking-tape-labels that indicate what date the product was batched. At home, dating each can in the pantry creates an easily visible window of freshness which can also help with menu planning and grocery shopping list-making."
Unopened canned food retains quality for a long time but can still spoil if not stored correctly. Monitoring "best by" or expiration dates helps minimize food waste and keeps ingredients fresh. The FIFO method places newer items behind older ones so older products are used first. Labeling each can with a visible tape strip and the expiration date makes freshness easy to spot and supports menu planning and grocery shopping. Adopting these simple practices streamlines restocking, reduces the chance of using expired products, and keeps a pantry organized and efficient with minimal extra effort.
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