What should all prepared food be during storage?

Prepared food should always be covered, labeled, and dated during storage to ensure food safety and quality. Covering food prevents contamination from airborne pathogens and protects it from exposure to potential contaminants in the environment. Labeling and dating are essential for tracking the food’s freshness, ensuring that it is consumed within the safe time frame, and helping to prevent food waste. This practice also assists in maintaining proper inventory management in a food service setting. By adhering to these guidelines, food handlers can reduce the risk of foodborne illnesses and adhere to health regulations.

In contrast, leaving food uncovered can lead to contamination and spoilage, storing in original packaging may not provide sufficient sealing or may not offer clear information for safety, and arranging by color does not contribute to food safety or quality.