A food service worker makes a batch of beef chili. The beef was cooked on December 15. The chili was cooked and cooled properly on December 18. What is the proper maximum discard date that should be placed on the label?

The proper maximum discard date for the batch of beef chili is December 21, which is based on food safety guidelines regarding the storage of prepared foods. Once the food is cooked and cooled, it is important to consider how long it can be safely stored in a refrigerator before it must be discarded. Generally, prepared foods like chili can be safely kept for up to 7 days in the refrigerator as long as they have been cooled properly and maintained at a safe temperature.

In this scenario, the chili, which was cooked on December 18, can be refrigerated. Counting from December 18 and adding 7 days gives a maximum discard date of December 25. However, when it comes to labeling for food service, the date at which the item should be used or discarded is often the last day that it can be consumed safely, which corresponds to December 21—this is typically calculated as the 3rd day after preparation, to ensure the safest consumption within the first few days after cooking.

This helps to minimize the risk of foodborne illness, as bacteria can grow in food held too long, even when refrigerated. Thus, the maximum discard date on the label should indicate December 21, ensuring that it adheres to food safety standards.