Unfortunately, employees ask their certified food protection manager this question all too often: “Does this smell OK to you?” Before you have to deal with the problem of trying to figure out how old a side of fish, a pre-made soup, or another refrigerated item is by playing the “Does this smell good?” game, CFPMs should take a moment to review proper labeling procedures.
CFPMs Keeping Food Safe Through Proper Labeling
Three important things should be included on every item in your storage areas.
The first two items on our list are easy to determine and label, but there is no absolute expiration date. Many prepared foods containing dairy and proteins have a shorter shelf life than others. Knowing that some proteins do not necessarily begin to smell as they age is essential. We suggest determining how long you can store these items before discarding them.
Labeling is just the first step to ensure food safety. We have two other suggestions to help CFPMs prevent spoiled food from being served to your guests. First, never mix two batches of sauces, soups, or other liquids made on different dates. An older batch can contaminate a newer batch and create a hazard even though the label shows a recent creation date.
Secondly, rotation is essential. It has become an industry cliché, but FIFO, first in, first out, should be enforced in every kitchen and preparation facility. Using the oldest-dated product first will ensure that it doesn’t begin to spoil and grow dangerous bacteria.
By following these easy labeling steps, CFPMs can help keep your guests safe from food-borne illness and save your nose from having to smell another potentially rancid side of salmon or pungent sauce.
