Food service labels are a crucial part of the effective management of a patient’s recovery. Dieticians, physicians, and nurses oftentimes must keep close track of a patient’s intake. Specific types of food service and menu labels are a necessary reminder to always write down the diet restrictions of all foods eaten by the patient. In the cafeteria, it is the staff’s responsibility to keep track of when food was prepared and when it will expire.
Day labels are an effective means of utilizing food service labels that clearly define the day a food was prepared. Thus, they know which products must be used up to prevent expiration and causing food to be thrown away.
Sandwich labels are food service labels that clearly define the type of food produced. Everything is clearly labeled on the outside packaging.
In some cases, labels are digested by accident. Food services labels can be made of a material and ink that easily dissolves in water. Thus, no harm is done if a patient accidentally eats the label.