What is the main goal of using FIFO in food preparation?

Using the First In, First Out (FIFO) method in food preparation primarily aims to minimize food waste. FIFO ensures that the oldest stock of ingredients is used first, which helps maintain freshness and quality while reducing the likelihood of perishable items expiring before they are used. This practice is essential in a food service environment like Taco Bell, where maintaining inventory efficiently is crucial for both food safety and cost management.

While the other options mention benefits that could tangentially relate to food preparation processes, they do not focus on the main intention behind FIFO. For example, reducing cleanup time is important for operational efficiency, but it does not directly correlate to the primary objectives of FIFO. Similarly, enhancing flavor or simplifying staffing, while valuable in their own contexts, do not address the core purpose of FIFO, which is to ensure that food is utilized before it spoils, thereby minimizing waste.