The document outlines guidelines for date marking TCS (Time-Temperature Control for Safety) food, indicating that food prepared on-site can be stored for 7 days at 41°F or lower, and must be labeled with preparation and expiration dates. It emphasizes the importance of checking expiration dates daily and employing a first-in, first-out (FIFO) storage method. Proper labeling includes the food's name, use by date, initials, item details, and the date prepared.

1. Date Marking
TCS Food
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2. Date Marking
◦ TCS food made onsite can be
stored for 7 days if kept at 41F
(5C) or lower
◦ Food must be labeled for food
safety
◦ food must be sold or
discarded by midnight of the
7th day
◦ the day the food is prepared
counts as day 1
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3. How to label food
◦ All ready to eat food that is
prepped in–house must have
a label that includes this
information :
◦ The name of the food
◦ expiration date/ discard date
Use by:
Initials:
Item:
Date Prepared:
MONDAY
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4. What to do when storing food
◦ #1 ALWAYS label TCS food (food
that needs time and temperature
control for safety)
◦ #2 Check the expiration date of
foods stored in your cooler EVERY
day
◦ #3 store food in, first out order
(FIFO)
◦ This means storing food that will
expire first in front of ítems that
will expire later
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5. Date Marking
Follow these simple guidelines with
regard to date marking and
labeling TCS Foods
THANK YOU
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