What does every label show?

The three must-haves: what it is, when it must be used, and how to store it. Then add:

  • Date made, opened or received
  • Allergens (for example, "Contains: eggs")
  • Initials of who made it

Example: "Chicken salad — made 10/3 — use by 10/9 — keep refrigerated 41°F or below — contains eggs — AB"

Sources: Food Code 3-501.17 · Source protocols: what every label must show

Which storage words do you write?

  • "Keep refrigerated, 41°F or below"
  • "Keep frozen, 0°F or below"
  • "Keep hot, 135°F or above"
  • "Store dry, 50–70°F"
  • "Refrigerate after opening"

Sources: Source protocols: storage condition wording

What do use by, best by and sell by mean?

  • Use by: throw out after this date.
  • Best by: about quality, not safety. Look closely after it passes. Never use TCS food past its use-by date.
  • Sell by: for the store. Use soon, and follow any use-by date and the 7-day rule once opened.
  • Expiration: don't use after this date.
  • Freeze by: freeze before this date and label the date frozen.

Your own labels always say "Use by" with the discard date.

Sources: Source protocols: understanding date terms

The rules behind it

  • Date marking and disposal. Ready-to-eat TCS food held over 24 hours is labeled and used within 7 days at 41°F (day of prep = day 1); home kitchens: same day or 72 hours. Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)
  • Allergens and cross-contact. Tell customers in writing which of the 9 major allergens are ingredients in each unpackaged food; label allergens; prevent cross-contact with separate utensils and pitchers, fresh gloves, and washing (sanitizer doesn't remove allergens). Food Code 1-201.10(B), 3-602.12(C); FALCPA; FASTER Act · source