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Intro

Disclaimer

Legal Requirements

What needs to be labelled?

What information needs to be on the label?

Best Practice

What information is helpful to include on the label?

How do we decide an appropriate level of labelling?

Why do we need to label pre-prepared food?

Advantages of good quality labelling

Common mistakes and risks

Risk Examples - Commonly noted by EHO

Storage

Consequences

What are the consequences of poor/no labelling?

Practical deployment options

Handwritten labels

Digitised printer systems

Assessment

Assessment - Quiz Intro

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Final Score

$ (USD)

Prep labelling: safety, legal & best practice

Prep-Labelling: Safety, Legal and Best Practice

<div class="simple-box-wrapper"> <div class="simple-box"> <div class="column">This course covers the basics of food prep labelling for back-of-house commercial kitchens.</div></div></div>