What does the "first in, first out" (FIFO) method help prevent?

The "first in, first out" (FIFO) method is a crucial inventory management practice in food safety that helps ensure that the oldest stock of food is used before the newer stock. This is significant because it minimizes the risk of food spoilage by ensuring that perishable items are used within their shelf life. By rotating stock in this manner, food establishments can effectively manage inventory and reduce waste, ultimately maintaining food quality and safety.

The other options, while important in their own right, do not directly relate to the FIFO method. Pest infestations can be managed through cleanliness and proper storage, cross-contamination is prevented through safe food handling practices, and employee injury can be mitigated with proper training and safety measures. However, FIFO specifically addresses the issue of food spoilage by promoting the consumption of older items first, ensuring that food remains fresh and safe for consumption.