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Food safety systems

GASTRO-HACCP food labels

Labels for the immediate identification of processed and packed ingredients in kitchens and food service.

What the label shows

GASTRO-HACCP labels identify processed and packed ingredients at a glance. Each label shows:

  • The name of the food
  • The date of the original packaging (batch)
  • The use-by date

Why use them

  • Every ingredient can be traced
  • Protection against sanctions at inspections
  • In line with good manufacturing practice
The information on the label must always be true.

Where to buy

You can buy the labels at lunys.sk.

Visit lunys.sk

Indicative storage times

Typical storage times, stored normally and vacuum-packed. They are a guide only: always follow the manufacturer's instructions and your own HACCP plan.

FoodStandardVacuum-packed
Chilled, 2–5 °C
Red meat3–4 days8–9 days
White meat2–3 days6–9 days
Whole fish1–3 days4–5 days
Game1–3 days5–7 days
Cured meats7–15 days25–40 days
Sliced cured meats4–6 days20–25 days
Soft cheese5–7 days14–20 days
Hard cheese15–20 days25–60 days
Vegetables1–3 days7–10 days
Fruit5–7 days14–20 days
Cooked foods
Purées and vegetable soups2–3 days6–10 days
Cooked pasta and rice2–3 days6–8 days
Boiled or roasted meat3–5 days10–15 days
Soft pastries2–3 days6–8 days
Frying oil10–15 days25–40 days
Frozen, −18 °C
Meat4–6 months15–20 months
Fish3–4 months10–12 months
Vegetables8–10 months18–24 months
Room temperature, 20–25 °C
Bread1–2 days6–8 days
Packaged biscuits4–6 months12 months
Pasta5–6 months12 months
Rice5–6 months12 months
Flour4–5 months12 months
Dried fruit3–4 months12 months
Ground coffee2–3 months12 months
Loose tea5–6 months12 months
Milk powder1–2 months12 months
Powdered foods1–2 months12 months
Download: KEMA Gastrotechnologies of Tomorrow 2020 (PDF, in Slovak)

Recommended by

Peter Frolo

Villa Nečas, Žilina

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Hotel sv. Ludmila and the Garden restaurant, Skalica; Culinary Club of Ľubomír Herko