When storing deliveries, which procedure describes proper rotation?

The principle of "first in, first out" is crucial in food storage and inventory management, particularly in a restaurant setting like IHOP. This procedure ensures that the oldest stock, which has been sitting in storage the longest, is used before newer stock is brought into service. This helps to maintain the freshness of the ingredients and reduce the risk of spoilage or waste, as food items have a limited shelf life.

Implementing this rotation method also plays a significant role in food safety. By consuming older products first, establishments can comply with health regulations, ensuring that customers receive safe and high-quality meals. Overall, "first in, first out" promotes efficiency and sustainability within the supply chain of a restaurant.