What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

When labeling a container of ready-to-eat time/temperature control for safety (TCS) food that has been prepared on-site for retail sale, including potential allergens is crucial for consumer safety. This information helps to inform customers who may have food allergies to avoid products that could cause adverse reactions.

By law, foodservice establishments must clearly indicate potential allergens present in their foods, including common allergens such as milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. This transparency enables consumers to make informed choices regarding what they eat, fostering a safer dining experience, especially for those with specific dietary restrictions or food allergies.

While other labeling information, such as storage instructions and expiration dates, may also be necessary, they are not as critical for alerting consumers to immediate health risks associated with food allergies. Nutrition facts, while beneficial, are not specifically mandated on all food labels, especially for items sold in a retail environment that are prepared in-house. However, clearly identifying allergens is a primary responsibility of food handlers to protect public health.