When restocking pantry items, what practice ensures older items are used first?

The correct choice, FIFO, stands for "First In, First Out." This practice is crucial in food inventory management as it ensures that the oldest items in the pantry are used before the newer stock. By following FIFO, culinary professionals can minimize waste and reduce the risk of spoilage, which is particularly important with perishable goods.

Using FIFO helps maintain the quality and safety of food items since older products are more likely to be close to their expiration dates. It contributes to efficient storage practices by allowing for better organization, as items are rotated regularly and less likely to be forgotten or overlooked. This system ultimately supports cost control and ensures that customers receive the freshest possible ingredients.

In contrast, other practices such as LIFO (Last In, First Out) would prioritize using the newest items first, which could lead to older stock becoming unusable or spoiled. The terms GRUMPY and API do not relate to inventory management techniques relevant to this context.