Which containers must be labeled in the kitchen?

In the kitchen, it is crucial to label all containers to ensure food safety and proper sanitation practices. This practice helps to prevent cross-contamination, maintain organization, and provide clarity to all staff members regarding the contents of each container.

By labeling the waste bucket, staff members can easily identify where to dispose of unwanted items, which helps maintain cleanliness and safety in the food preparation area. The breader bus tub needs labeling because it typically contains raw food items or breading materials, and clear identification prevents confusion and promotes adherence to food safety protocols. The sani bucket, which holds sanitizing solution, must also be labeled to ensure that employees recognize it as a cleaning agent and handle it appropriately without accidental misuse.

Therefore, all these containers—waste bucket, breader bus tub, and sani bucket—must be labeled to provide essential information for proper kitchen operations and hygiene standards.