What is the cardinal rule for stock control in food service?

The cardinal rule for stock control in food service is based on the principle of First In, First Out (FIFO). This method ensures that the oldest stock items are used before newer items. In the context of food service, using FIFO is crucial for maintaining food safety and quality. Perishable items can spoil, and using the oldest inventory first minimizes waste and helps to ensure that customers are served fresh ingredients.

Additionally, FIFO helps in maintaining accurate inventory levels, as it allows for better tracking of stock and reduces the likelihood of overstocking or understocking items. By ensuring that food items are rotated properly, this method supports both operational efficiency and adherence to safety standards in food service establishments.