Food Identification Labels

Food Identification LabelsOne of the main requirements of legislation in relation to the food that is handled is its origin, destination, handling date and expiry date. The way we ensure that this legislation is complied with is through the use of Food Identification Labels. All food products must be correctly identified with identification labels. Only in this way will it be possible to carry out effective traceability control, guaranteeing compliance with food safety procedures and the HACCP system.

The purpose of food identification labels is to provide any handler with all the necessary information so that there is greater control and safety in their preparation.

All establishments that prepare or cook food products must have food identification labels with the respective date of handling or freezing/refrigeration.

Food identification labels must be used and are important because:

The labels allow everyone working in the establishment to be aware of when a particular food item was handled, cooked or frozen and, what its shelf life is;

Once opened, food has a short shelf life, which is usually written on the original packaging of the product. The use of a label makes it possible to check the date the product was opened and its shelf life;

Food preserved in aluminum cans must be transferred to suitable containers with lids after opening for better preservation of the food. In these cases, the use of labels is very important, and they must identify the food product as it has been removed from its original packaging;

Another use of the label is for food that has been opened and not used in its entirety.

It’s important to inform and sensitize all handlers to look on the packaging for all the information that the manufacturer gives. All the information about the food is usually written like this: after opening the package, the product must be consumed within xx days. The handler cannot put an expiry date in his head, but should always be instructed to follow the guidelines described on the packaging.

The identification of food allows us to control the handling of the food, so that there is no waste, because the label will contain a deadline for the handler to use the food and also so that no food is used after the expiry date.

The greatest difficulty in this regard is convincing the food handler to carry out this activity, to understand the importance that each label has for the process of producing safe food for consumers.

It takes a lot of patience, even charging, every day if necessary, to get this habit into the routine of the handlers and/or workers.

Everything in the fridge, freezer and refrigerator must be labeled so that all the handlers are fully aware of the food product.

The phrase you hear most often is Labels for what?

But as time goes by, they themselves realize how labels make their day-to-day lives easier when it comes to controlling food production according to the movement of customers and the durability of each food product, because they realize what goes out more and what goes out less during the product’s shelf life and they begin to handle the food according to the flow of orders.

For the consultant and the person in charge of the premises, the use of labels makes all the difference, because labels allow very precise control of the shelf life of everything that has already been handled or opened, especially in establishments where there is a wide variety of food handled every day.

These labels are very important for establishments that handle and prepare food, but it is equally important to use them in our homes, so that we are aware of how long we have our food in the freezer and thus respect its durability and shelf life.