Why Your Virginia Restaurant Should Consider Food Rotation Labels
As we discussed before, making health inspectors happy is accomplished by fulfilling a complete checklist of considerations. According to Alexandra, Virginia Environmental Health Technical Specialist, Michele Howard, a lack of managerial control is the number one issue restaurants face in the Washington, D.C. area.
If personnel, labor, and oversight are import issues, then the process of how food is handled is even more important. One way to ensure only fresh foods are used is to implement a food rotation system, and the critical aspects of a food rotation system are the labels.
Here are four main reasons to start using food rotation labels in your Virginia or Maryland restaurant:
SAVE TIME AND MONEY
It takes time to read chicken scratched marks written at the peak of dinner rush, and there is plenty of room for error. Get rid of the marker and masking tape, and use standard labels that are color coded and pre-printed. This allows everyone to locate the right food at the right time, which saves the house money.
STAY FRESH AND ORGANIZED
With food rotation labels, you can mark items based on the day of the week, or you can manage food usage with notations like “use first” or “use last.”
STAY CLEAN
We live in a new era of foodservice when operators must be extremely careful with food allergies and cross contamination. One bit of flour in a dish that’s going to someone with celiac, and there’s a good chance that customer is sick for the entire night and will likely not return to your restaurant. With food labels, operators get peace of mind knowing what each container should, or should not, contain.
SUCCESS
Inventory organization with low associated costs is a holy grail of foodservice. Not only will operators be more profitable, but by implementing a food rotation label program, health inspectors will know your kitchen is up to code and serving the freshest food possible.
Learn more about food labels.
Learn more about implementing a foodservice label program in your Virginia or Maryland restaurant. Watch this three-minute video on food safety labels, and see how your kitchen can save time and money while increasing quality and reducing waste.
