Quick answer
Label opened and prepared food so staff can identify it, apply the correct storage conditions and know its safe use/disposal point. Base the limit on product instructions and the business’s suitable method, keeping the original history available. If a date is missing, establish reliable evidence before use; guessing a new date does not restore the lost information.
The label must connect with a safe method
An opening or preparation label is useful only when its date has a sound basis and staff understand what it means. Food identity and instructions are just as important as the sticker.
SFBB chilled-storage guidance and CookSafe stock rules address labelling prepared and opened food for safe later use.
Choose the information the kitchen needs
| Information | Purpose |
|---|---|
| Food identity | Distinguish the actual product and recipe. |
| Opening/preparation point | Connect the food with its handling history. |
| Use/disposal limit | Apply the suitable product/process method. |
| Storage conditions | Keep the method’s required conditions clear. |
| Original/batch reference | Retain source, date and ingredient information. |
| Responsibility where useful | Identify who can clarify the record. |
This is a practical internal-label structure. Food offered for sale may have additional mandatory labelling requirements under the appropriate rules.
Use the earlier applicable limit and appropriate evidence
Follow manufacturer instructions, including any shorter period after opening and the original use-by limit. Prepared food needs a suitable assessed shelf life for the actual product, process and storage.
SFBB’s method gives high-risk ready-to-eat food a maximum of three days in total—cook/opening day plus two—unless evidence shows it is safe for longer. This is that method’s guidance, not an automatic legal shelf life for every food. Stricter instructions or risks can require earlier use.
Worked example: the original date is earlier
Hypothetical example: a ready-to-eat product is opened on Monday, its original use-by date is Tuesday and the kitchen is using the relevant SFBB method.
The cook/opening-day-plus-two method does not extend the original Tuesday limit to Wednesday. Staff also follow any shorter opening instruction and the actual storage history. The label records the applicable earlier point.
Resolve missing or unclear information
Keep uncertain food from use while a responsible person checks reliable records. Relevant evidence might include the original pack and an actual recorded opening or production event.
If identity or a safe history cannot be established, follow the disposal/assessment procedure. A staff guess, appearance or smell cannot reconstruct an unknown preparation date.
Keep changes controlled
Decanting, freezing, defrosting and a changed process may need different information and supporting evidence. Do not simply replace a use-by date to make stock appear current.
Official commercial freezing guidance explains evidence and traceability when food is deliberately frozen and relabelled. Review the label method when products, recipes or storage arrangements change.
Next steps
Check an opened product and one prepared batch from original information to the kitchen label. Connect date checks with daily opening/closing routines.
Read the official chilled-storage and date method — Apply food-specific instructions and an appropriate supported shelf-life procedure.