Ready-to-eat food containers for Time/Temperature Control for Safety (TCS) foods must be marked with the following information:

1. **Date of Preparation or Opening**: This indicates when the food was prepared or when the container was opened.

2. **Use-by Date**: This is the date by which the food should be consumed to ensure safety and quality. Typically, this is seven days from the date of preparation or opening, including the day it was prepared or opened.

3. **Name of the Food Item**: Clearly label what the food item is to avoid any confusion.

4. **Storage Instructions**: Any specific storage instructions, such as "Keep Refrigerated" or "Store at 40°F or below," should be included.

These markings help ensure food safety by preventing the consumption of expired or improperly stored food.

Question

Ready-to-eat food containers for Time/Temperature Control for Safety (TCS) foods must be marked with the following information:

1. **Date of Preparation or Opening**: This indicates when the food was prepared or when the container was opened.

2. **Use-by Date**: This is the date by which the food should be consumed to ensure safety and quality. Typically, this is seven days from the date of preparation or opening, including the day it was prepared or opened.

3. **Name of the Food Item**: Clearly label what the food item is to avoid any confusion.

4. **Storage Instructions**: Any specific storage instructions, such as "Keep Refrigerated" or "Store at 40°F or below," should be included.

These markings help ensure food safety by preventing the consumption of expired or improperly stored food.

Knowee AI · Accepted Answer

Ready-to-eat food containers for Time/Temperature Control for Safety (TCS) foods must be marked with the following information:

1. **Date of Preparation or Opening**: This indicates when the food was prepared or when the container was opened.

2. **Use-by Date**: This is the date by which the food should be consumed to ensure safety and quality. Typically, this is seven days from the date of preparation or opening, including the day it was prepared or opened.

3. **Name of the Food Item**: Clearly label what the food item is to avoid any confusion.

4. **Storage Instructions**: Any specific storage instructions, such as "Keep Refrigerated" or "Store at 40°F or below," should be included.

These markings help ensure food safety by preventing the consumption of expired or improperly stored food.

What must be marked on ready-to-eat food containers (TCS)?

Question

What must be marked on ready-to-eat food containers (TCS)?

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