Frequently Asked Questions

Two types of product dating may be shown on a product label. "Open Dating" is a calendar date applied to a food product by the manufacturer or retailer. The calendar date tells consumers how long the product will be at its best quality. It also helps the store decide how long to show the product for sale. "Closed Dating" is a code that consists of a series of letters and/or numbers applied by manufacturers to identify the date and time of production.

Except for infant formula, product dating is not required by federal regulations.[1]

For meat, poultry and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful, not misleading and in compliance with FSIS regulations.[2] To comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By".

Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.

Factors including the length of time and the temperature at which a food is held during distribution and offered for sale, the characteristics of the food, and the type of packaging will affect how long a product will be of optimum quality. Manufacturers and retailers will consider these factors when determining the date for which the product will be of best quality.

For example, sausage formulated with certain ingredients used to preserve the quality of the product or fresh beef packaged in a modified atmosphere packaging system that helps ensure that the product will stay fresh for as long as possible. These products will typically maintain product quality for a longer period of time because of how the products are formulated or packaged.

The quality of perishable products may deteriorate after the date passes; however, such products should still be safe if handled properly. Consumers must evaluate the quality of the product prior to its consumption to determine if the product shows signs of spoilage.

Open dating is found on most foods including meat, poultry, egg and dairy products. "Closed or coded dates" are a series of letters and/or numbers and typically appear on shelf-stable products such as cans and boxes of food.

There are no uniform or universally accepted descriptions used on food labels for open dating in the United States. As a result, there are a wide variety of phrases used on labels to describe quality dates.

Examples of commonly used phrases:

• A "Best if Used By/Before" date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.

• A "Sell-By" date tells the store how long to display the product for sale for inventory management. It is not a safety date.

• A "Use-By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except when used on infant formula as described below.

• A "Freeze-By" date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.

USDA estimates that 30 percent of the food supply is lost or wasted at the retail and consumer levels.[3] One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label. To reduce consumer confusion and wasted food, FSIS recommends that food manufacturers and retailers that apply product dating use a "Best if Used By" date. Research shows that this phrase conveys to consumers that the product will be of best quality if used by the calendar date shown. Foods not exhibiting signs of spoilage should be wholesome and may be sold, purchased, donated and consumed beyond the labeled "Best if Used By" date.

With an exception of infant formula (described below), if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.

Microorganisms such as molds, yeasts and bacteria can multiply and cause food to spoil. Viruses are not capable of growing in food and do not cause spoilage. There are two types of bacteria that can be found on food. Pathogenic bacteria cause foodborne illness. Spoilage bacteria cause foods to deteriorate and lose wholesomeness, creating an off taste or bad odor. Nutrients (food), moisture, time and favorable temperatures create ideal conditions for spoilage bacteria to rapidly grow and affect food quality. Food spoilage can occur much faster if food is not stored or handled properly. A change in the color of meat or poultry is not an indicator of spoilage.

Can codes are a type of closed dating which enables the tracking of product in interstate commerce. These codes also allow manufacturers to rotate their stock and locate their products in the event of a recall.

Can codes appear as a series of letters and/or numbers and refer to the date the product was canned. The codes are not meant for the consumer to interpret as a "Best if Used By" date.

Cans must exhibit a code or the date of canning. Cans may also display "open" or calendar dates. Usually these are "Best if Used By" dates for peak quality. Follow proper handling of canned foods and discard cans that are dented, rusted or swollen. High-acid canned foods (e.g., tomatoes and fruits) will keep their best quality for 12 to 18 months. Whereas low-acid canned foods (e.g., meats and vegetables) will keep for two to five years.

Yes. The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not showing signs of spoilage. Food banks, other charitable organizations, and consumers should evaluate the quality of the product before its distribution and consumption to determine whether there are noticeable changes in wholesomeness.

Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.”

In order to be shelf stable, perishable food must be treated by heat and/or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved.

Download this Shelf Stable Food Storage Chart for more information.

View this brochure from Food Lifeline that outlines the amount of time past the date on package (DOP) that food should be safe and wholesome to eat as considered by Food Lifeline’s Food Safety Committee.

This brochure does not include all possible foods that may be donated or consumed by clients.

These recommendations assume that all product has been handled properly. Please use your best judgment, and when in doubt - throw it out.