FIFO stands for ______, ______.

The correct answer is "First in first out." This term is widely used in inventory management and food safety to ensure the proper rotation of stock. The fundamental principle of FIFO is that the first items placed in inventory should be the first ones to be used or sold. This practice helps prevent food spoilage and waste, as older products are utilized before newer ones, ensuring that items maintain their quality and safety.

Implementing FIFO is especially critical in culinary settings where perishable items are involved. It assists staff in managing stock effectively, thereby maintaining freshness and safety standards in food service. By adhering to FIFO, establishments can minimize the risk of serving outdated or spoiled products to customers, which is key in upholding health regulations and ensuring customer satisfaction.