Ace the Illinois Food Service Exam 2025 – Serve Up Success Today!

The correct choice indicates that the label of Time/Temperature Control for Safety (TCS) food prepared in-house must include the date that the food should be thrown out. This is essential for food safety, as it helps ensure that food is consumed while still safe and fresh, reducing the risk of foodborne illness.

For TCS foods, which are more susceptible to bacterial growth when not kept at safe temperatures, providing a "use by" or "discard" date helps staff and consumers know when the food is no longer safe to eat. This labeling not only promotes food safety protocols but also aids in inventory management within food service operations.

Other options like caloric content, source of ingredients, or a manufacturer's address are important for informing consumers about nutrition or sourcing, but they are not mandatory for TCS food labels in typical food preparation contexts. The primary focus is on safety and ensuring that food is used within a safe timeframe.