What should food managers ensure regarding food labeling during service?

Ensuring that labels display time and discard instructions is critical for food safety and management in a food service environment. This practice helps to communicate the status of food items, indicating how long they can be kept safely for consumption and when they should be discarded to prevent the risk of foodborne illness. Proper labeling with time stamps can assist staff in adhering to food safety protocols, such as the First In, First Out (FIFO) principle, and helps to maintain quality and safety for customers.

In contrast, calorie counts, sales prices, and nutritional values are valuable for informing customers about the food but do not directly pertain to the management of food safety in terms of ensuring freshness and preventing waste. These aspects may be important for customer choice or dietary considerations but do not have the same level of impact on food safety practices as time and discard instructions do.