Proper Date Marking in the Kitchen

Busy times of year mean more prep work, and sometimes our coolers can get overwhelming. Has your cooler ever been too crowded to find what you needed, or have you discovered that prep wasn't being properly labeled and dated? Safe food storage is vital to the flow of food, specifically when it comes to ready-to-eat TCS foods, and date marking is a critical component.

Our ServSafe® Food Protection Manager classes cover the important facts about proper date marking so that we can keep our customers safe. Everyone in the kitchen - managers, chefs, and cooks alike - needs to ensure ready-to-east TCS food does not stay in the cooler past its 7 day limit. Monitoring our facilities for improperly stored food is a 24/7 job, and involving the whole team in the process will assist in accountability.

Take a look at what upcoming classes work with your schedule, and get the team signed up to re-certify this month! We look forward to helping you Keep It Safe.