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FIFO, which stands for First In, First Out, is a crucial practice in food storage that emphasizes using older stock first. This method is vital in minimizing spoilage and ensuring food safety. By prioritizing the use of food items that were received earlier, it helps to prevent food from sitting in storage for too long, which can lead to deterioration or expiration. Additionally, following FIFO principles helps maintain the freshness of food served to customers, which is essential for both quality and safety in food service environments.

While checking expiration dates is important for food safety, it does not specifically address the procedural approach of using older stock first. Similarly, while keeping food items separated is critical for preventing cross-contamination, it does not relate directly to managing inventory based on age. Lastly, rotating food weekly can be a good practice for management, but it does not specifically encapsulate the FIFO principle, which is more focused on the order of use based on how long food has been in storage. Overall, FIFO is a systematic approach that supports the effective management of food inventory to uphold safety and quality standards.