What technique helps ensure older products sell before newer ones?

The technique known as "First in, First out," often abbreviated as FIFO, is crucial in inventory management, particularly for perishable items such as those found in the produce section. This method ensures that the oldest products, which are likely to have the closest expiration dates or are more prone to spoilage, are sold before newer stock is introduced.

By following the FIFO principle, retailers can effectively reduce waste and ensure that customers are purchasing fresh items. For produce managers, this translates to better quality control, enhanced customer satisfaction, and potentially higher sales as products are less likely to go bad on the shelf. This approach also aligns with good inventory practices and ensures compliance with food safety standards, highlighting its importance in the produce department.