What must happen if food is going to be held for more than 24 hours?

When food is going to be held for more than 24 hours, it is essential for it to be date marked. This practice helps ensure food safety by providing information about how long the food has been stored and when it should be used or discarded. Date marking allows food service operators to monitor the shelf life of perishable items to prevent foodborne illness caused by serving outdated food. Proper date marking is also a vital part of inventory management, enabling staff to use ingredients efficiently and maintain compliance with health regulations.

The other choices do not align with the specific requirement for food that is held for extended periods. Regular rotation is important for maintaining freshness, grilling is a cooking technique unrelated to the storage duration, and freezing is not necessary unless the food needs to be preserved beyond its safe holding period. Thus, date marking specifically addresses the concern regarding holding food for more than 24 hours.