Internal kitchen labels

Kitchen label workflows require Pro. Keep the real product identity, recipe and reviewed storage life with the location's records.

1. Create the kitchen product and its reviewed storage life. Record the food, preparation or opening time, location and applicable supplier batch.
2. Check the calculated handling deadline and any earlier supplier-batch deadline. Use the shortest applicable safety limit and the location's time zone.
3. Preview and print at the intended size. Check legibility, adhesion and that the label remains attached through storage and handling.

A best-before date concerns quality under the stated storage conditions. It is not a substitute for the business's validated safety deadline. Do not extend a safe handling period because a quality date is later.

Select the matching paper size and print at the intended scale. Verify the entire label before attaching it; do not use a cropped or unreadable date. Keep the linked supplier evidence with the batch.

Internal handling labels do not contain every required retail declaration. Use the Canadian retail workflow for products offered to customers and review the complete package.

• Retail food labels for consumers