Certified Dietary Manager (CDM) Practice Exam

The term "FIFO" stands for "First In, First Out," which is a widely used inventory management practice in food storage. This method ensures that the oldest items in stock are used first, which helps maintain food quality and safety. By prioritizing older items, it minimizes the risk of food spoilage and waste, as newly received products are stored behind those that have been in inventory longer.

This practice is particularly important in food service establishments where high turnover of perishable goods is common. Implementing FIFO contributes to effective inventory management and ensures that food served to customers is fresh and within its use-by dates. Adopting FIFO helps operators keep track of stock longevity, contributing to better meal planning and customer satisfaction.

Fresh ingredients for optimal flavor, frequency of food safety inspections, and final inspection of food quality pertain to different aspects of food management and safety, but they do not relate specifically to the principles of inventory management that FIFO embodies.