A manager wants to reduce spoilage and make FIFO easy for staff. Which practice best supports proper stock rotation?

Explanation

Labeling each item with a received or use-by date and shelving newer stock behind or below older stock makes FIFO automatic, so the oldest, soonest-to-expire product is always used first. Leaving items unlabeled removes the only signal staff have about a product's age, mixing older and newer stock on one shelf lets cooks pull the newest case, and shelving new deliveries at the front puts the freshest product in reach first — all three defeat rotation and increase spoilage and the risk of serving expired food.