Raw materials and ingredients should be stored and handled under suitable conditions to prevent spoilage, contamination and damage. Stocks of raw materials and ingredients should be properly rotated to ensure that the first-in-first-out principle is followed. (Hong Kong FEHD)

Follow rotational policies closely. Seafood always should be handled on a 'first in, first out' basis. This is particularly critical for fresh seafood because of shorter shelf life, but it also should be applied to frozen product display cases. (Alaska Seafood Marketing Institute)

Sell the earliest deliveries first - a frequent delivery service from one distributor will help to maintain the first in - first out arrangement. (FAO CORPORATE DOCUMENT REPOSITORY)