What food rotation practice is essential when relying on basic, dry pantry staples like rice and flour?

Food rotation, often called FIFO (First-In, First-Out).

For any stock of dry bulk food intended for long-term use, managing the inventory turnover is critical to maintaining freshness and minimizing waste, even though these items have long inherent shelf lives. The necessary practice employed is known as food rotation. This system mandates that the oldest inventory items are consumed before the newer additions. This systematic approach is formally termed FIFO, which stands for First-In, First-Out. By strictly adhering to FIFO, the stored supply is continuously used and refreshed, ensuring that items nearing the end of their optimal quality window are prioritized for consumption, thereby maximizing the overall usability and freshness of the entire stock over extended periods.