What labeling practice should be used for sauces and condiments?

• A. Labeled with time only.
• B. Labeling is optional.
• C. Labeled with vendor name only.
• D. Labeled with date.

Answer: (D)

Labeling with a date ensures you can track how long sauces and condiments have been stored and when they should be discarded. This provides a concrete reference for safe use, supports proper stock rotation (FIFO), and helps prevent serving items that are past their safe window. Time alone doesn’t give a clear calendar reference, a vendor name doesn’t indicate freshness or when to throw away, and labeling isn’t optional in safety-critical areas. So, dating the label is the best practice.