01
Record
Use the required date, time, batch or preparation information in the format your procedure specifies.
Prepared food · rotation · handover
When a container changes hands, the interval should not disappear.
Visible elapsed-time awareness can complement date marks, station labels, logs and shift communication—provided the governing food-safety procedure remains clear.
The operational question
Can the next person understand what matters at a glance?
- Prepared ingredients moving between prep, hold and service
- Items opened during one shift and used during another
- Cleaning, sanitation or changeover intervals defined by a local SOP
- Short-duration tasks where a conventional calendar date is too coarse
Important: TimesUp™ is not presented as a food-freshness sensor, temperature indicator or safety verdict. It cannot determine whether food is safe. Follow applicable law, storage controls and the establishment’s approved procedure.
A stronger system
Record, reminder, responsibility.
02
Reminder
Place a clear, understood cue at the point of use so the interval is not hidden in a separate system.
03
Responsibility
Define who checks the cue, what the next action is and how exceptions are recorded.
For India, consult the current FSSAI requirements and your Food Safety Supervisor. The FSSAI FoSTaC Basic Catering manual is a useful starting point. International teams should follow their local authority; the FDA Food Code, for example, treats date marking as part of active managerial control.