ToughMark™ Allergen Labels

Learning Resources

3313_Allergen Labels Lit.pdf

Description

Restaurant managers have a lot on their plates, but food safety has to be a constant priority when running a food service establishment. All operators and staff ust be aware of the food allergens contained in their prepared foods. There are notification laws that may require use of labels to note potential allergens. These laws ensure restaurants will clearly identify any food product(s) with ingredients that contain protein derived from any of th eight major allergenic foods and food groups: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans.

DayMark is now providing the food service industry with Allergen Labeling that is affordable, easy-to-use and will help keep your customers safe. Built on our ToughMark™ repositionable label stock, these allergen labels can follow ingredients all the way to prepared foods by transferring from container to container as elements are combined, ensuring that your staff is always aware when a potential allergen is present in final menu items.

Materials: ToughMark Day of the Week Labels are tear-proof with a repositionable adhesive and a synthetic label coating.

Working Temperature Range: -40° F to 200° F.

Minimum Application Temperature: 40° F.