What should be done with items on the bottom of the make line?

When managing inventory and food safety in a fast-paced environment like a pizza restaurant, items on the bottom of the make line need to be dated with a 2-day label. This practice ensures that any ingredients that might not move quickly are properly tracked and used within a safe time frame. By labeling these items, staff can easily identify when certain products need to be used or discarded, helping to prevent waste while maintaining food safety standards.

Dated items provide clarity on inventory turnover and allow employees to rotate stock effectively. This practice also aids in meeting health regulations regarding the freshness of food items. Keeping an organized and efficient workflow is crucial for maintaining quality and safety in service.

Other options, such as throwing items away at the end of the day or keeping them for the next shift, do not promote the same level of inventory control and can increase waste or compromise food safety.