Listeria and other bacteria can continue to grow even in properly refrigerated food.
Date marking prepared foods, opened products, and ready-to-eat food brought out of the freezer is the primary defense from Listeria growing to dangerous levels.
Train your staff to date mark any food they prepare, open, or thaw that won’t be completely used that day.
Then, assign a person in charge to check the dates each day and throw out anything older than seven days.
Adding labels and checking them may add a minute to your food prep process, but it keeps your food fresh and your customers safe from the potentially dangerous effects of Listeria.
This has been your Focus on Food Safety.
