What must be included on a label for food that was prepped in-house?

For food that was prepped in-house, it is essential to include the date it should be thrown out. This is crucial for food safety and helps ensure that food is consumed within a safe time frame, minimizing the risk of foodborne illness. Labels with discard dates allow food handlers, chefs, and managers to keep track of the freshness of the food and manage inventory efficiently. This practice is in line with food safety regulations and best practices, promoting safe food handling and consumption.

While including the preparation date, ingredients, and nutritional information can be helpful for consumers, these details are not as critical for ensuring safety as the discard date. Knowing when a food item should no longer be consumed is fundamental to preventing food spoilage and potential health risks.