Label for sample plate in foodservice

After reviewing the specifics of control dishes in collective catering, this article details the required label content and presents solutions for simple, efficient management of your labels and HACCP traceability.

What is a Control Dish in Collective Catering?

A control dish is a representative sample of daily meals served in collective catering establishments including:

• Central kitchens;
• Satellite kitchens (linked to central kitchens);
• Corporate restaurants;
• School and university cafeterias;
• Daycare centers;
• Hospitals and clinics (with on-site kitchens);
• Government dining facilities;
• Nursing homes and retirement facilities.

Note: Satellite kitchens that don’t handle food preparation (cutting, chopping, etc.) are exempt from control dish requirements. Thawing and assembly operations also don’t require control samples – the central kitchen remains responsible for sampling before cold/hot distribution.

Samples must be taken as close as possible to the consumer’s plate to ensure any foodborne illness (TIAC) investigation analyzes the exact meals consumed.

Specifically, control dishes consist of 80-100g samples of each served item: appetizers, main courses, sides, and desserts. If the same dish is served at lunch and dinner, two separate samples are required. All samples must be placed in individually sealed, labeled containers and stored in dedicated refrigerated space at 0-4°C. While HACCP requires 5-day cold storage, practice often extends to 7 days (Monday lunch samples are replaced the following Monday, etc.).

Why Label Control Dishes?

Control dish labeling is a HACCP requirement that ensures full traceability from ingredient receipt through storage, freezing/thawing, and preparation. Labels eliminate ambiguity between samples and suspect meals, allowing official agencies (DDCSPP) to conduct microbiological/chemical analyses when needed.

Control dish labels must include:

• Day of week;
• Meal service (breakfast/lunch/dinner) or sampling time;
• Date;
• Dish type and description;
• Dish name;
• Sampling temperature;
• Batch number;
• Location;
• Responsible staff name.

Simplify Control Dish Label Management

While blank label templates (manually completed) are an option, the Octopus HACCP software (industry leader in HACCP solutions) saves time through mobile/tablet compatibility. Our system secures product traceability data, temperature logs, and task controls while ensuring full HACCP compliance.

The Octopus HACCP app generates regulation-compliant control dish labels via intuitive data entry screens. Staff simply print using dedicated label printers – our freezer-resistant labels remove cleanly without residue.

Beyond automated labeling, the HACCP application digitally archives control dish traceability data, simplifying product identification during health inspections and TIAC investigations while streamlining your Sanitary Control Plan implementation.

FAQ

What solutions exist for control dish labeling?

You can either use blank labels and fill them out manually with a marker, or streamline your team’s workflow while ensuring HACCP-compliant food traceability by using the Octopus HACCP application. This HACCP-certified solution generates control dish labels quickly and securely, with automatic printing from your connected label printer.