All products prepared for use and held in storage must be labeled with the product's name, preparer's name, prep date, prep time, expiration date, and what other detail?

The requirement for labeling all products prepared for use and held in storage emphasizes food safety and traceability within the food service environment. The inclusion of the expiration time on labels is crucial, as it informs staff about the specific timeframe within which a food product can be safely consumed. This detail helps in managing inventory effectively and ensures that all items are used while they are still safe and at their best quality.

Having the expiration time allows staff to quickly assess the usability of stored items, preventing foodborne illnesses associated with the consumption of expired products. It contributes to overall health safety standards—both for the customers and the establishment. Knowing when a product is no longer suitable for use is essential in maintaining high standards of food hygiene and quality in a restaurant like IHOP.

While other options, such as packaging type or nutritional information, might be relevant in different contexts, they do not serve the primary function of ensuring safety and usability in the same immediate manner as the expiration time does. Moreover, storage location is important, but it is not a detail commonly required on every individual product label. Therefore, including the expiration time is critical for effective food safety protocols in restaurants.