FIFO for Delis and Sandwich Shops: Rotate Open and Unopened Stock
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FIFO in a deli means selecting older approved stock before newer stock, while respecting any earlier applicable use-by or discard limit. Track unopened cases and opened packs separately: receiving dates alone do not describe the history of food already in use.
Rotate stock at receiving
Check incoming identity, condition and relevant package information under the receiving procedure. Keep supplier instructions and lot references available. Place new usable cases behind existing usable stock in the approved storage location, with identifying information facing outward.
If a newer case has an earlier applicable use-by date, make that exception visible so arrival order does not cause it to be overlooked.
Check opened stock before starting another pack
- Identify packs currently in use and verify their opening or other required date status.
- Confirm the contents match the label and the remaining quantity is usable under the approved procedure.
- Select the appropriate older or earlier-due approved pack first.
- Open new stock only when needed and mark the relevant opening event immediately.
- Keep the source identity and dates when food moves into prep containers.
Example: a new meat delivery at lunch
A fresh case arrives while an approved older opened pack remains in the prep fridge. Staff do not let the new case displace that pack simply because it is easier to reach. They verify the older pack's status and use it within its approved limits.
Inspect before making another batch
The prep lead checks available ingredients and prepared components before adding to the production list. That reduces unnecessary opening and overproduction without encouraging unsafe retention.
Track skipped older lots, spoilage value and reasons for discarded stock. If older food is repeatedly hidden, change the access arrangement. FIFO never authorizes using food beyond its limits or overriding a contamination or temperature concern. Follow the documented disposition process instead of changing dates to preserve stock.
Further reading: FDA Food Code.
General educational guidance. Check current requirements with your state or local health authority and your food-safety specialist.