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, 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|
|Meatballs|| 5 days after thaw|
4 hours in hotwell
|Rotisserie Chicken||5 days after thaw|
|Tuna||72 hours after preparation|
|Flatbread||72 hours after thaw|
|Cucumbers||10 days||48 hours|
|Tomatoes||4 days if red, 8 if pink|
|All sauces||See expiration date||5 days|
You can edit this list and view a printable version at Project:Use By dates.
Practice EditA 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.