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Including the type of food and discard date on labels for potentially hazardous foods is essential because it directly impacts food safety and public health. Potentially hazardous foods, which can support the growth of harmful bacteria or pathogens, need to be monitored closely to prevent foodborne illnesses.

The type of food informs consumers what they are handling and helps ensure that they are aware of any specific handling or storage requirements. The discard date indicates when the food is no longer safe to eat, helping to minimize the risk of consuming spoiled or unsafe products. This is particularly crucial in settings such as restaurants or food service operations where rapid turnover of food items is common and consumers may not be able to assess freshness visually.

While ingredients and nutritional facts, descriptions of preparation methods, and serving suggestions are valuable information, they do not directly pertain to food safety and the critical need to track the freshness and safety of potentially hazardous foods.