Which of the following is true regarding food safety and stock rotation?

Placing older stock in front of newer stock is a fundamental principle of stock rotation, known as the "First In, First Out" (FIFO) method. This practice ensures that older products are used or sold before they have a chance to spoil, thus minimizing waste and enhancing food safety. By positioning older items in a more accessible location, staff are more likely to use these products first, helping to maintain quality and safety standards.

This method is particularly important in the food industry, where expiration dates and spoilage are significant concerns. When food items are not rotated properly, older items can be overlooked and may not be used before they expire or deteriorate. This approach not only helps in maintaining the quality of the food served but also aids in preventing foodborne illnesses that can arise from consuming expired products.

In contrast, some of the other options do not align with sound food safety practices. For instance, stating that stock rotation is not necessary for canned goods fails to recognize that while canned goods have a longer shelf life, they can still expire. Similarly, basing stock rotation on price does not prioritize the freshness or safety of food items. Lastly, the idea that new stock should always be placed in front could lead to the neglect of older inventory, vastly