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The video tutorial emphasizes the importance of stock rotation when storing food items, highlighting the FIFO (first-in, first-out) method. This practice ensures the freshness and safety of the food served to clients while minimizing waste and loss of revenue. To implement this, check the expiry dates of old and new stock, placing the older items at the front of the shelf and the newer ones at the back. This arrangement makes the older stock more accessible, ensuring it is used first during service.