When labeling prepared foods that will be stored for later, what information must be included?

• A. Use only the date and never include contents.
• B. Include contents and date; discard by safe date and store at proper temperature.
• C. Label with only the time of day.
• D. Put a generic label without dates.

Answer: (B)

Labeling prepared foods for later storage requires clear identification and dating. You should include the contents so anyone handling it knows what it is, and the date it was prepared so you can track freshness. A discard-by safe date tells staff how long it can be kept, helping prevent serving spoiled food. Keeping the item at the proper temperature (refrigeration or freezing as appropriate) slows bacterial growth and maintains safety. This approach beats labeling with only a time, or using generic labels without dates or contents, which can lead to misidentification and unsafe use.