FIFO means first in, first out: the oldest stock is used or sold first. FEFO means first expired, first out: stock with the earliest expiry date is used first, whatever order it arrived in. Both aim to reduce spoilage and expired product.
In practice, new stock is placed behind older stock on shelves and in storage, and labels show delivery or use-by dates. FEFO relies on recording expiry dates or batch numbers on receipt so the system, or staff, know which units must move first. Pick lists in a warehouse can direct staff to the right batch.
Supermarkets, pharmacies, cafés, restaurants and bars use rotation for dairy, produce, packaged food and beverages. FIFO is common for general goods, while FEFO suits products with varying shelf lives, such as food, cosmetics and medicines.
Pitfalls include staff stacking new deliveries in front out of convenience, missing date labels and no one checking dates regularly. Without a routine, expired stock ends up in the bin or, worse, sold. Regular date checks and clear labelling matter more than the acronym.
Good rotation lowers waste and protects customers, and is a basic expectation in any food safety process. Training new staff on rotation from their first shift prevents bad habits forming.