Which rule is specific to the storage and utilization of bread items?

The principle that specifically pertains to the storage and utilization of bread items is "Last in, first out" (LIFO). This approach is often employed for products like bread, which have a relatively short shelf life. By using LIFO, the bread that is most recently received or produced is utilized first. This ensures that the oldest inventory is kept to minimize the risk of spoilage, as bread can become stale or moldy over time.

While other inventory management techniques like FIFO (First in, first out) are widely used for perishable goods with longer shelf lives, they are less applicable to items like bread where freshness is critical. Equal rotation and random selection do not guarantee that the oldest stock is used first, which is essential in maintaining the quality of baked goods. Hence, LIFO is the most suitable rule when it comes to bread storage and utilization.