Why Proper Food Labelling Matters In Ensuring Food Safety
Operating a food and beverage business demands precision, efficiency, and constant attention to detail. Amid the hustle of service hours, minor oversights (such as an unlabeled container) can escalate into serious issues. While food labelling might not always be top of mind for many restaurants, given that most often get caught up in staying on top of new food safety laws, it continues to play a critical role in ensuring food safety and streamlining kitchen workflows. As taught in a food safety course in Singapore, effective labelling practices not only prevent cross-contamination and allergen exposure but also help track food freshness, manage inventory, and ensure compliance with health regulations. This guide outlines how to properly label food in a commercial kitchen, highlighting best practices, essential tools, and professional insights to help maintain safety and order in the back-of-house. Why proper food labelling is important In a high-paced commercial kitchen, every moment counts. Misplaced or unclear food labels can disrupt operations, increase food waste, and pose health risks. Implementing a clear labelling system supports both safety and efficiency. The significance of proper food labelling extends across several key areas: Inadequate labelling can lead to the unintended consumption of allergens, which may have severe consequences for diners with food sensitivities or allergies. Clear allergen identification helps kitchen staff handle food with the necessary precautions. A robust labelling system allows for proper stock rotation by following the FIFO (First In, First Out) method. This reduces spoilage and ensures that ingredients are used while still fresh and safe. Health authorities require precise labelling to ensure safe and proper food handling and storage. Labels serve as a critical tool for tracking how long items have been stored, helping to avoid foodborne illnesses and meet inspection standards. By tracking expiration dates and preparation times, staff can prioritise food usage accordingly, reducing unnecessary waste and contributing to better cost control. With legible and consistent labelling, team members can quickly identify contents during preparation, reducing delays and avoiding guesswork, especially during rush periods. Even a simple, well-structured labelling system can significantly enhance kitchen performance while reinforcing food safety standards. A closer look at the different kinds of food labels Food labels are not one-size-fits-all. Each label type serves a specific function depending on the food’s characteristics and storage conditions. Using the appropriate label improves kitchen efficiency and minimises risks associated with improper food handling. Below is an overview of common food label types and their typical applications: Label Type Purpose When to Use Use-by Date Indicates the final safe date for consumption Perishables such as dairy, meat, and seafood Best-before Date Denotes peak quality rather than safety Shelf-stable products like canned goods and dry ingredients Colour-coded Labels Offers visual cues for storage or prep dates Items prepared daily for easy FIFO management Custom Allergen Labels Highlights specific allergens present Foods with nuts, dairy, gluten, or other common allergens Understanding when and how to use each type of label helps maintain order, safety, and consistency across kitchen operations. How should food be labelled properly? Proper food labelling is not only a matter of compliance; it supports a functional kitchen where ingredients are easy to locate, store, and use. A few core practices can go a long way in achieving this. 1. Include key information Each label should contain essential details such as: Comprehensive labelling allows for safer handling and efficient rotation. 2. Ensure strategic label placement Labels should be affixed in a location that is visible and not easily removed or smudged. Ideally, place them on the front or top of containers, avoiding surfaces that are subject to condensation or friction. 3. Keep labels up to date Food should be relabeled if transferred to a new container or if storage time is extended. Regular reviews of stored ingredients ensure expired or outdated items are removed promptly, reducing waste and safety risks. 4. Apply the FIFO principle Always place newer stock behind older stock. Labels help staff identify which products were stored first, ensuring that older items are used before newer ones to prevent spoilage. 5. Store food in its original packaging (when possible) Original containers often contain manufacturer information, including ingredient lists and allergen notices. While dry items like pasta or oats may be recognisable when decanted, others, such as flour and powdered mixes, can be easily confused. In such cases, labelling with the common name is vital. Similarly, for cold storage, items like raw meat are often distinguishable. However, mixed dishes and leftovers, especially those not stored in original containers, must be labelled clearly to avoid confusion and ensure traceability. 6. Always include date information Food must be dated appropriately to avoid the risk of time-temperature abuse. For Time/Temperature Control for Safety (TCS) foods held over 24 hours, the label must include a date by which the food must be sold, consumed, or discarded. It’s important to note: These guidelines are often reinforced in certified food safety courses, which helps kitchen staff stay informed about evolving standards and best practices. Conclusion Labelling food accurately and consistently is not just about staying organised, but a cornerstone of responsible kitchen management. By implementing clear, standardised labelling practices, commercial kitchens can improve workflow, reduce waste, and uphold the highest standards of food safety. Through the use of appropriate labels, timely updates, and proper storage protocols, foodservice establishments can confidently meet regulatory requirements while safeguarding the health of every diner they serve. Ready to elevate your food handling skills? Join Wong Fong Academy’s Food Safety Course, available in English and Chinese, tailored for professionals in licensed food establishments. Sign up now and ensure your team delivers safe, high-quality meals every time.
