Date marking is the practice of identifying food with the information needed to control its storage life and use. In a professional kitchen, a label may include the product name, preparation or opening date, discard or use-by date, time where relevant, and the person or station responsible. Date marking supports food safety, stock rotation and traceability.
Date marking helps staff identify food approaching the end of its approved storage period, rotate stock and prevent the use of products that have exceeded their safe shelf life. It also supports product traceability and reduces unnecessary waste when used consistently.
Do not assume that one universal shelf life applies to every ready-to-eat food. Maximum storage periods and counting rules vary by jurisdiction, product, process and temperature. Follow the local food code, supplier directions and the operation’s approved food-safety plan. A new label does not reset the age of an ingredient or extend its safe life.
Example: a container of house-made chicken stock is labelled with its name, preparation date and the discard date established by the kitchen’s approved cooling and storage procedure.
Chef’s tip: Label food immediately after preparation or opening. Never leave unidentified containers in the walk-in and never change a date simply to extend a product’s use.
Key distinction: Date marking documents when food was prepared or opened and how long it may be held; it is not a substitute for temperature control or sensory and quality checks.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
