Cooked food labels your team can read at a glance.
Print a consistent cooked label with the item's recorded information and relevant date. Keep the label alongside the cooking, cooling and storage records your kitchen requires.
Illustrative layout. Dates must follow your kitchen's procedures.
Identify the item after cooking.
Use cooked labels when an item needs to remain identifiable through the next stage of your kitchen's process. Choose the correct record and check the date against the procedure for that batch.
A cooked label with readable item information.
Illustrative label for the stated example recipe. This specimen does not record a cooking temperature or prove that a cooking check was completed.
Dish name
Identifies the cooked item.
Cooked label type
Shows this is a cooked-batch label.
Printed date
Records when the label was created.
Configured expiry
Comes from your kitchen's date settings.
Recorded allergens
Shows the allergen information on the item record.
Staff initials
The identifier recorded by the workflow.
Check the item before you print.
- 01
Complete the cooking and other checks required by your kitchen's procedure.
- 02
Select the correct item and cooked label type.
- 03
Review the dates, allergens and preview.
- 04
Print and apply the label to the matching batch.
Give the next station a clear starting point.
A readable item name and consistent date format help staff identify what they are handling. Continue using your established temperature, cooling and storage records for those checks.
Questions about this label
See the cooked-label workflow.
Bring an example item and review how its recorded information appears on the label.
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