Why this dispenser earns its place
Date coding only holds up if labelling happens at the moment food is decanted or wrapped. The gap between good intentions and an audit failure is usually physical: the labels are in a drawer on the other side of the kitchen, the chef is mid-prep with wet hands, and the container goes into the fridge unmarked with the intention of coming back to it. A dispenser closes that gap by keeping the full week's set at the bench, in order, ready to pull one-handed.
The other thing it fixes is the wrong day going on. Loose rolls get mixed up, so the label that comes to hand is not necessarily the right one, and an EHO reading a fridge full of mislabelled containers has no way to tell a mistake from a habit. Held in a dispenser, each day sits in its own position and stays there, so the person wrapping takes the correct one without stopping to check. Keep it where the food is handled — the prep bench, the pass, next to the walk-in — and labelling becomes part of the movement rather than a separate task.
