Food labels and day dots: how to label prepped and opened food
By mise · Updated October 7, 2026
Quick answer: a kitchen food label needs the item name, the date it was prepped or opened, the use-by date and the initials of whoever made it. Day dots are color-coded labels, one color per day, so anyone can see at a glance what to use first.
In mise, every inventory item keeps its expiration date, lot and production date: you scan the barcode, the full product comes back, you add the dates and, when something expires, you log the waste with the reason.
US kitchens talk about food labels, date labels and day dots; UK kitchens about day dots, use-by labels and opened-on labels. Same job: nobody should have to guess when a container was opened or how long it is good for.
What goes on the label
- Item name, written so the whole team understands it.
- Prep or opened date.
- Use-by date, from the shelf life of the item once opened or prepped.
- Initials of the person who prepped or opened it.
- Allergens, when the prep contains them.
Do it in mise
- Scan the barcode or snap a photo: the product fills itself in and you just add expiration, lot and production dates.
- Log expired product as waste with the reason and see what it costs you.
- Count by area (walk-in, freezer, dry storage, bar) with your phone camera.
- Export counts with dates and lots to Excel or PDF.
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How day dots work
Day dots are small round labels with one color per day of the week. Put Monday's color on everything prepped on Monday and the walk-in tells you what goes first. Most are dissolvable, so they wash off in the dish machine. Pair them with FIFO (first in, first out): older product at the front, new deliveries behind.
Use-by vs best-before
A use-by date is about safety: after it, the food goes in the bin. A best-before (in the US, best-by) date is about quality: the product may lose flavor or texture but is not unsafe if it was stored correctly.
Once a pack is opened, the printed date no longer applies: the opened shelf life from the manufacturer or your food safety plan does.
From labels to inventory
Labels run the shift. Inventory runs the money: how much expired this month, what it cost and which category it came from. Log every write-off with a reason and you can see whether the problem is ordering (buying too much) or rotation (new stock hiding old).
Frequently asked questions
What should be on a food prep label?
The item name, the date it was prepped or opened, the use-by date and the initials of the person who made it. Add allergens when the prep contains them.
What are day dots?
Color-coded labels, one color per day of the week, stuck on prepped food so staff can see at a glance when it was made and what to use first. Most are dissolvable and wash off in the dish machine.
Is there an app to track expiration dates and lots in inventory?
Yes, mise. Every item keeps its expiration date, lot and production date; you count by scanning the barcode or snapping a photo and log expired product as waste with the reason. Labels are still applied in the kitchen; mise keeps the dates, shows the waste and exports everything to Excel or PDF.