What should a kitchen manager do when labeling items out of their original container?

Labeling items that have been transferred from their original containers is an essential practice in food safety and kitchen management. When a kitchen manager chooses to label every single item, it serves multiple purposes: it ensures that all food products are properly identified, reduces the risk of cross-contamination, maintains compliance with regulations, and helps both staff and customers understand the contents of each container.

By labeling all food items, the kitchen manager promotes transparency and safety, allowing team members to easily identify allergens, preparation dates, and storage requirements. This can significantly minimize the risk of foodborne illness and enhances overall kitchen organization.

While labeling only hazardous items, or just dry products, may seem sufficient, it overlooks the importance of clarity and safety for all types of food items, including liquids, prepared dishes, and perishables. Additionally, only labeling items required by law may lead to oversight of less regulated but still critical items that need proper identification. Overall, thorough and consistent labeling is a best practice in any kitchen setting.