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Labeling

  • Labeling & Date Marking - Part 1

    Food, to label or not to label?  That is the question.

    Intro

    This is Part 1 of 4 on proper food labeling in retail food service establishments including, but not limited to: restaurants, cafeterias, schools, childcare facilities, hotels, healthcare facilities, street vendors, and food trucks.

    The purpose of a proper label on food is not for the person who labels it. Rather, a label on food is the ONLY way to communicate anything relevant about the food to anyone else looking at it. Also, one of the most frequent items health inspectors will find when conducting inspections is improperly labeled food. So, let’s clarify what needs to be labeled, and if so, what information is required.

    Links to the other three parts are at the bottom.

    Key terms:

    • TCS foods - Foods which require constant time/temperature control to maintain safety.

    Labeling Dry Food Items

    Common examples are uncooked pasta, rice, flour, sugar, oils, potato flakes, etc.

    • If the product is umistakably identifiable, such as dry pasta, no label is required.

  • Labeling & Date Marking - Part 2

    Food, to label or not to label?  That is the question.

    Intro

    This is Part 2 of 4 on proper food labeling in retail food service establishments including, but not limited to: restaurants, cafeterias, schools, childcare facilities, hotels, healthcare facilities, street vendors, and food trucks.

    The purpose of a proper label on food is not for the person who labels it. Rather, a label on food is the ONLY way to communicate anything relevant about the food to anyone else looking at it. Also, one of the most frequent items health inspectors will find when conducting inspections is improperly labeled food. So, let’s clarify what needs to be labeled, and if so, what information is required.

    Links to the other three parts are at the bottom.

    Key terms:

    • TCS foods - Foods which require constant time/temperature control to maintain safety.

    TCS food Prepared & stored on-premises

    Remember, cold TCS food is any food which we always have to keep cold at 41°F or below. Common examples would include soups, sauces, salads (i.e. chicken, egg, greens, tuna), salad dressings, salsas, and the like.

    • If the food is used within 24 hours, ONLY the common name of the food is required.
      • Example: Food made only for a specific event such as a wedding reception or company lunch, and any leftover food is given away or discarded after the event.

  • Labeling & Date marking - Part 3

    Food, to label or not to label?  That is the question.

    Intro

    This is Part 3 of 4 on proper food labeling in retail food service establishments including, but not limited to: restaurants, cafeterias, schools, childcare facilities, hotels, healthcare facilities, street vendors, and food trucks.

    The purpose of a proper label on food is not for the person who labels it. Rather, a label on food is the ONLY way to communicate anything relevant about the food to anyone else looking at it. Also, one of the most frequent items health inspectors will find when conducting inspections is improperly labeled food. So, let’s clarify what needs to be labeled, and if so, what information is required.

    Links to the other three parts are at the bottom.

    Key terms:

    • TCS foods - Foods which require constant time/temperature control to maintain safety.

    TCS food Prepared & Packaged on-premises

    Remember, cold TCS food is any food which we always have to keep cold at 41°F or below.

    • If the food is packaged as grab-and-go, a label with the following information is required:
      • Common name of the food
      • Discard date not to exceed 7 days from the date of preparation

  • Labeling & Date marking - Part 4

    Food, to label or not to label?  That is the question.

    Intro

    This is Part 4 of 4 on proper food labeling in retail food service establishments including, but not limited to: restaurants, cafeterias, schools, childcare facilities, hotels, healthcare facilities, street vendors, and food trucks.

    The purpose of a proper label on food is not for the person who labels it. Rather, a label on food is the ONLY way to communicate anything relevant about the food to anyone else looking at it. Also, one of the most frequent items health inspectors will find when conducting inspections is improperly labeled food. So, let’s clarify what needs to be labeled, and if so, what information is required.

    Links to the other three parts are at the bottom.

    Key terms:

    • TCS foods - Foods which require constant time/temperature control to maintain safety.

    Commercially processed foods

    Remember, cold TCS food is any food which we always have to keep cold at 41°F or below.

    • Follow the food manufacturer guidelines.

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