Commercial Kitchen Labeling System and Why Your Restaurant Needs It
Kitchen labeling is a crucial part of restaurant organization and safety. The proper labeling system can make your kitchen more efficient while reducing the risk of foodborne illness. Furthermore, restaurant food labels are not just an organization hack — they’re required by the FDA.
Why are These Little Labels So Important?
There are several most common reasons why food labels should be present in your commercial kitchen.
- They make your kitchen more efficient. Rather than having to guess what food is in the storage container, staff will know by reading the label exactly what’s inside.
- Illness and FDA violations can cost your restaurant money and tarnish your reputation. Having an accurate and efficient labeling system will save you money by improving food safety and ensuring that you’re in compliance with the FDA’s rules.
- Use by date labels will also work on preventing food-related illnesses. If your restaurant does not have accurate and detailed date stickers for food that’s time- and temperature-sensitive, your staff won’t know whether it’s safe to serve such food to your patrons. That’s a risk that no restaurant wants to take.
- Food labels will also contribute to reducing waste. Knowing that certain foods will expire in the next few days will also inspire you to create menu items that feature these foods before they’re past their prime.
- Looking for commercial kitchen organization ideas? A food labeling system should be at the top of your list. Food labeling will help you maintain a well-organized pantry.
- When foods are accurately labeled and organized, it makes it easier to take a quick inventory of your kitchen items. When it’s time to order new inventory, you will know exactly what you need to purchase.
What Should Your Labels Look Like?
First, let’s take a moment to discuss the importance of filling out rotation labels with important information. There are different types of rotation labels, so it’s important to find one that works for your kitchen and your needs. But generally speaking, there are some important bits of information that every label should include:
- Product
- Employee Name
- Prep Date/Time
- Expiration Date/Time
Depending on your restaurant and needs, you may also want to include allergy warnings, handling instructions and/or preparation instructions.
The color of the label will further help staff maintain an organized kitchen while reducing waste and improving food safety.
Each day of the week has a particular color:
- Sunday: Black
- Monday: Blue
- Tuesday: Yellow
- Wednesday: Red
- Thursday: Brown
- Friday: Green
- Saturday: Orange
Daydots introduced color-coded, day-of-the-week labels in 1985. Today, restaurants still depend on Daydots food labels, and their color-coded system has become the industry standard. But you’ll also find many other brands that offer food rotation labels.
Choosing the Right Labels
Some restaurants take shortcuts and use masking tape for their food storage labels to cut costs. Yes, pre-made labels cost money, but investing in a real label system will ultimately save your restaurant money.
There are a few things to consider when choosing labels.
Material
One of the first things to consider is the label material and the types of foods that you serve. There are dissolving labels that will disappear in any water temperature, and there are cold temperature labels that are made for cold items.
Label Type
Pre-made labels eliminate the guesswork and mistakes. Employees may not always be clear about how to label the food or what information is required. Commercial food rotation labels guide employees to fill out the right information, such as:
- Use-by dates
- Employee names
- Prep dates and times
- Item names
- Quantity
Pre-filled labels help restaurants stay in compliance while ensuring that they are serving customers the freshest food possible.
It’s important to find a labeling system that meets your needs and works for your restaurant. But it’s also important to ensure that your staff is properly trained on how to use and maintain the labeling system.
Source: https://mcdonaldpaper.com/blog/restaurant-food-labeling-systems
