What is the general rule for the storage and utilization of most subsistence items?

The correct approach for the storage and utilization of most subsistence items is to follow the "first in, first to expire" principle, commonly known as FIFO. This method ensures that items that were received first are used first, which is crucial for managing perishable goods effectively. By adhering to FIFO, the risk of spoilage is minimized, and food safety is maintained.

This practice is particularly important in food service because it helps maintain the quality of meals served to troops, prevents waste, and ensures that stored items are consumed before they reach their expiration dates. Implementing this system allows food service personnel to keep track of inventory effectively, manage stock levels, and reduce unnecessary losses, ultimately contributing to the overall efficiency of the Army Food Service Program.

While options like "standard storage guidelines" or "rotation of all items" may have their merits in certain contexts, they do not specifically address the critical aspect of managing expiration dates and minimizing waste in the same way that FIFO does. LIFO, on the other hand, could lead to older inventory being left unused, which is contrary to best practices in food storage.