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Use By labels

A roll of labels, as well as a label adhered to a food pan of tuna.

All foods that are prepared and stored in the cooler must be appended with a label featuring the date and time it was prepared, as well as a Use By date a defined number of days after that preparation, or after thawing.

Labels are designed either to easily wash off or peel off with no residue.

Use By times Edit

Full and complete lists for USA and Canadian restaurants can be found in the Operations Manual[1], followed by those for other regions. Here is a condensed list of particular interest for those employees on preparation shift:

Item Time after delivery Prepared
Oven Roasted Chicken See expiration date 5 days after thaw[2]
Grilled Chicken
Chicken Teriyaki
Steak
Meatballs 5 days after thaw[2]
4 hours in hotwell[1]
Rotisserie Chicken 5 days after thaw
Tuna 72 hours after preparation[2]
Flatbread 72 hours after thaw[1]
Olives 5 days[1]
pickles
banana peppers
jalapeño peppers
Cucumbers 10 days[2] 48 hours[2]
Green peppers
Onions 28 days[2]
Tomatoes 4 days if red, 8 if pink[2]
All sauces See expiration date 5 days

You can edit this list and view a printable version at Project:Use By dates.

Practice Edit

Stapled Use By label

A Use By label stapled to some Rotisserie-Style Chicken in the most ideal manner.

A Use By label should be appended to all items moved from the freezer into the cooler at the time of transfer.

One ought not to adhere the label on directly, as resultant moisture will likely ruin the sticker and even render it illegible. One can staple the label on with its backing, but a staple through the label itself will tear it. The best practice is to tear off the label along with excess backing that can be stapled to the food item without piercing the label itself - then when the thawed item is used, the very label can be easily adhered to the food pan into which it is prepared.[3]

See also Edit

References Edit

  1. 1.0 1.1 1.2 1.3 2017 SUBWAY Operations Manual, chapter 9: Items Offered for Sale and Purchasing (page 37) (download)
  2. 2.0 2.1 2.2 2.3 2.4 2.5 2.6 University of Subway - Food Preparation
  3. Unofficial advice sourced from a Sandwich Artist

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