Checklist
A kitchen food labelling checklist for the first print.
A kitchen food labelling checklist is the review before a batch goes out: the item, its date rule, the layout and a real print. It does not replace checking the recipe, the supplier information or the pack you are about to label.
1. Check the food and its stage
Identify the exact item and batch. Choose prep, cooked, defrost, use-first, ingredient or PPDS. An opened pack uses an ingredient label.
2. Review ingredients and allergens
Compare the saved information with the actual recipe and supplier packs. For PPDS, review the full ingredient list and allergen emphasis.
3. Check the event and date rule
Confirm which event the label records and which use limit applies. A new print should not reset an existing food’s life.
4. Choose suitable label stock
Match the physical dimensions to the selected layout and printer. Removable and dissolvable describe different materials. Confirm the stock supplier’s instructions before you rely on a dissolvable label.
5. Inspect an actual print
Print a sample with the setup staff will use. Check the name, dates, ingredient list, emphasis, text size and edges.
6. Apply to the right item
Attach the label to the correct container or pack and make sure it stays visible.