Day Dots life span

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Joined Apr 17, 2018
I was recently out of the kitchen trying some other things ror work but now I'm back cooking but the place I'm working at now just dates everything 7days out. I want to say I remember fresh cut fruit and veggies only got like 3 days and I think sauces maybe got 5 days and so on for certain meats as well. Could someone walk me threw this and refresh my mind.
 
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Joined Oct 1, 2006
Hi CSL,

I would just ask the Chef where you are working about their policies and standards. Then do what the Chef says.
Unless you want to start a disagreement on why they are doing it wrong.
 
2
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Joined Apr 17, 2018
Hi CSL,

I would just ask the Chef where you are working about their policies and standards. Then do what the Chef says.
Unless you want to start a disagreement on why they are doing it wrong.

Yes the chef had said to just give everything 7 days shelf life. I just cant remember labelling EVERYTHING for 7 days. Is there not a set chart for labelling and shelf life for food products?
 

pete

Moderator
Staff member
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Joined Oct 7, 2001
He is probably doing this to keep the health inspector happy. But I agree, 7 days for some things is not going to work. Hopefully, he also allows the cooks to make judgement calls regarding this. There is no way that cut melon is going to be good after 2-3 days, let alone 7. Sure, it might be safe, but it is going to look and taste like crap. Most leftovers, but not all, would be pretty scary after 7 days.

I was working for a company that took the opposite approach and many of the things that we labeled needed to have use by dates well before things had a chance to turn. In larger units this wasn't a problem but in smaller units it created lots of unwarranted waste and higher food costs than they should be running. Open a 5 pound bag of cheese and you had 7 days to use it or it had to be thrown out. Slice ham, turkey, roast beef, etc. and no matter how you stored it, apart from freezing it, you had 72 hours before it had to be tossed.
 
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Joined May 3, 2015
I would say ask the chef. But I don't think 7 days shelf life on everything will work. Here are some things you need to remember in terms of food and health safety: always think "Is it safe to eat and does it stay fresh when this is served? If it doesn't smell and taste right? Throw it out."
Vegetables and fruits = 3 Days
Blueberries = 2 Days
Raw Meats and other ingredients that are refrigerated = 5 days
Cooked meats, salads, sauces, vinaigrettes, entrees, etcetera = 3 - 5 days
Dairy products, mostly milk, cheese, yogurt = go by the Expiration date labeled
Anything in the freezer = 1 month or more, products may vary
Open cured meats = 2 weeks or 14 days
Deli meats = 5 days
If you have questions, ask your chef for clarification, and explanation.
 
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