Dating and labeling potentially hazardous foods is an important part of maintaining quality and preventing foodborne illness. Even if food is held at the proper temperatures, bacteria will still grow but at a lesser rate. Ready to eat/potentially hazardous foods (RTE/PHF) shouldn't be held for longer than 7 days to ensure the growth of bacteria doesn't reach dangerous levels. Date Marking is required for foods that meet the following criteria: Ready to eat Potentially hazardous Refrigerated Held for more than 24 hours Best Practices for Date Marking After food is prepared, label the container with the name of the product, the date it was made, and who prepared it. Make … [Read more...]