Masking Tape vs. Food Rotation LabelsPrint
Masking tape is often the food prep label of choice for many restaurants. But labeling food with masking tape—rather than food rotation labels—can be risky, surprisingly expensive and wasteful. Here are the top three masking tape myths that lure far too many restaurants down the risky beige colored path.
Myth #1: Masking tape is just as effective as proper food rotation labels
Without the prompts and color coding of proper food rotation labels, busy workers oftentimes write incomplete information on masking tape. The information is frequently illegible and doesn’t include the required food safety and rotation information such as use-by date, employee name, and prep date. Further, when labels are easily accessible, employees are much more likely to properly mark the prepared food items.
This “masking tape system” is impossible to standardize and leads to increased confusion, stress and spoiled food.
Myth #2: Masking tape is just as sanitary as proper food rotation labels
Dot•It's removable food rotation labels are designed for easy removal from containers and surfaces without leaving a sticky residue. Masking tape leaves an adhesive film that attracts harmful bacteria and must be scraped off.
If masking tape isn’t removed before a container is washed, your labor dollars will be spent scraping crusty tape off containers.
Myth #3: Masking tape is cheaper than food rotation labels
The third myth is that masking tape costs less than pre-printed labeling systems. I can understand the cheaper cost of using masking is tape appealing—but in your restaurant the overall savings never add up.
A standard roll of tape can produce at most 1,000 1×2” labels. But employees never tear off just 2” of tape and half used rolls of tape always tend to walk off. When a roll of tape produces 250 4” labels rather than 1,000 2” labels, extra rolls of tape add up quickly and any potential cost savings over food rotation labels are eliminated.
Consider utilizing some sort of proper food labeling system; your kitchen staff and your pocketbook will thank you.