Time and Date Labeling
Why Time-Date Label Foods?
Cooked foods must be rapidly cooled from 140°F to 70°F in two hours or less and 70°F to 41°F in four hours or less to prevent the rapid growth of bacteria. In order to monitor the cooling process, and also to help in inventory control, foods must be labeled.
What to do?
Write the time and date of preparation on a label and place on the container.
OR
Write the time and date of preparation directly on the container with a grease or wax pencil. These wash off easily.
Label foods that have been cooked and are to be cooled such as:
| Roast | Gravies |
| Chickens and Turkeys | Pasta |
| Ribs | Rice |
| Meat Sauces | Soups |
| Vegetables |