What five things should be included on a label?

The correct answer includes essential information that ensures food safety and traceability in a kitchen or food service environment. Including the product name allows staff to quickly identify what the item is, which is crucial for both safety and efficiency. The date opened is vital in tracking the freshness of the product and helps staff determine when it should be used or discarded. The manager signature indicates that a responsible person has verified the information on the label, adding an extra layer of accountability. Shelf life is critical for maintaining food quality and safety, guiding staff on how long the product can be used before it becomes unsafe or unpalatable. Lastly, including the name of the person who prepared the item ensures that there is a clear record of who is responsible for the food, which is important for accountability and traceability within the kitchen.

In contrast, other options may include relevant information, but they lack key elements or include unnecessary details that do not directly contribute to food safety and handling requirements. For example, focusing on specific ingredients or a manufacturer may not be as critical in a daily operational context where practical labeling for usage and safety takes precedence.