When storing food, how should it be labeled?

Labeling food correctly is crucial for maintaining food safety and ensuring that food products are used in a timely manner. The best practice for labeling involves including the name of the food and the date it was prepared or opened. This allows food handlers to easily identify the contents of the container and helps to track the freshness of the product.

By using the name of the food, staff can quickly locate specific items in storage, which is, particularly important in busy kitchen environments where efficiency is key. Including the date it was prepared or opened is also essential, as it assists in managing the shelf life of the food, reducing the risk of spoilage and foodborne illnesses. This information informs restaurant workers or food preparers when food should be used or discarded, thus promoting safe food handling practices.

Other labeling practices, like only indicating the expiration date or the supplier's name, do not provide essential information regarding food freshness and usage, making them less effective for food safety management. Thus, labeling with both the food name and date prepared or opened encompasses the critical details necessary for proper food storage and safety.