Can older containers of food be mixed with newer containers?

The practice of mixing older containers of food with newer ones, particularly in a commercial kitchen or any food service environment, is generally discouraged due to the potential for food safety risks. Over time, food products can degrade, and their shelf life can be affected by factors such as exposure to air, light, and temperature. Mixing older food with newer food can lead to inconsistencies in quality and safety standards, as the older product may not be safe to consume and could compromise the newer food as well.

Avoiding the mixing of food containers helps maintain proper inventory rotation and ensures that food safety best practices are followed, thereby reducing the risk of contamination and foodborne illnesses. This approach underscores the importance of using the "first in, first out" (FIFO) method, where older products are used before newer ones to ensure freshness and safety.