Food Labels

Usage and Compliance Tips

Always label food with preparation and expiry dates immediately after storage. Use clear and consistent handwriting or printed text to avoid confusion during service or inspections.

Follow the first-in, first-out (FIFO) rule to minimize waste and maintain freshness. Colour coded day labels make rotation easier by showing which stock needs to be used first.

For HACCP compliance, record allergens, temperature checks, and handling dates directly on the label when required. Replace labels after cleaning containers to prevent residue build-up and cross-contamination.

Choose removable labels for reusable containers and dissolvable types for washing convenience. Apply labels to clean, dry surfaces to ensure proper adhesion throughout service.

Consistent labelling protects both staff and customers by ensuring all food served is traceable, safe, and correctly stored.