Proper Labeling
All potentially hazardous food and ready-to-eat food must be labeled if it is going to be stored for more than 24 hours. The label should contain the following information: date the food was prepared and date it should be consumed by or discarded. If you are preparing a lasagna, for example, and the ingredients are prepared in several steps on different days, the label must have the date that the first ingredient was cooked, rather than the date the entire item was assembled.
