When should ready-to-eat PHF be marked with a discard by date?

Ready-to-eat potentially hazardous foods (PHF) should be marked with a discard by date if they will be refrigerated for more than 24 hours before sale or service. This practice is essential for food safety, as PHFs can support the growth of harmful bacteria if not handled properly. The discard by date serves as a guideline to ensure that these foods are consumed within a safe time frame, minimizing the risk of foodborne illness.

When ready-to-eat foods are stored for extended periods, it is crucial to track how long they have been kept, especially after cooking. By marking them appropriately, food handlers can ensure that even when stored, the foods remain safe for customers and reduce the chances of them becoming spoiled or unsafe to eat.

In contrast, the other scenarios mentioned do not adequately address the importance of tracking the shelf life of ready-to-eat PHFs in a systematic way. Not all processed foods require a discard date, visible spoilage is an indicator of spoilage but not a proactive measure, and merely marking food after cooking without regard to the time it will be stored does not ensure the same level of safety.