What safety measure involves rotating food items in storage to minimize spoilage?

The correct answer, FIFO, stands for "First In, First Out," which is a crucial food storage practice aimed at minimizing spoilage and waste. This method ensures that the oldest items in stock are used before newer ones, effectively managing inventory in a way that prioritizes the use of products that are nearing their expiration dates or peak freshness.

Applying FIFO helps maintain the quality and safety of food items by reducing the chance of keeping perishable goods for too long. For instance, when food is rotated and the older products are used first, it decreases the likelihood of spoilage, helps control food costs, and promotes food safety standards, which are essential in culinary practices.

While stock management is related to overseeing and determining the quantity of food to order or prepare, it does not specify the rotating practice itself. "Last In, First Out" is a contrasting method that would suggest using newer items before older ones, which could lead to spoilage. Mandatory inspection refers to required checks for safety and quality but does not directly address the rotation of food items in storage. Therefore, FIFO is the most relevant and effective practice for ensuring food safety through proper rotation.