Final answer:
The pan label for a hot-packed lasagna should include the type of food, date and time of packing, cooking temperature, reheating instructions, and a use-by or discard date to maintain food safety.
Step-by-step explanation:
The minimum information that should be on the pan label for a pan of lasagna at 165 F (74 C) that was packed in a heated cabinet for off-site delivery includes the contents of the pan (type of food), the date and time it was packed, the cooking temperature, and the reheating instructions to ensure safety and quality. Additionally, it would be good practice to include the use-by date or discard date to prevent the consumption of expired or potentially hazardous food.
Foods meant to be eaten hot should be kept hot until served to prevent the growth of potentially harmful microorganisms. The label should help in ensuring that these critical steps are followed to maintain food safety.