What is a common consequence of not using FIFO in a kitchen inventory?

• A. Increases shelf life of all products.
• B. Reduces the need to rotate stock.
• C. Spoilage and contamination of older products.
• D. Accelerates cooking times.

Answer: (C)

Rotating stock so the oldest items are used first keeps inventory fresh and safe. Not following this, older products sit on shelves longer, increasing the chance they spoil or become unsafe, which can lead to waste and potential contamination of other foods. This practice doesn’t extend shelf life, and it doesn’t remove the need to rotate stock or change how long cooking takes.