What does "date marking" apply to?

Date marking specifically applies to commercially processed, refrigerated, ready-to-eat foods that have been opened. This practice is essential for maintaining food safety and ensuring that these items are consumed or discarded within a safe timeframe to prevent foodborne illness. When such foods are opened, the potential for bacterial growth increases, and date marking helps in tracking how long the food has been exposed to potential contaminants.

By labeling these foods with a date, food handlers can monitor their freshness, adhere to the "first in, first out" principle, and promote proper stock rotation. This practice is particularly critical in establishments that handle large volumes of ready-to-eat products, as it directly impacts consumer health and safety. Other categories, like frozen foods and dry goods, do not generally require the same level of date marking due to their longer shelf lives and different storage requirements. Date marking primarily focuses on items that, once opened, require clear monitoring to ensure they are served or disposed of safely within a specified timeframe.