April
2004 April
2004
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Label Lingo "Hey Hon, Is This Stuff Any Good? (A primer in expiration dates) Lurking in the back of most pantries are a few cans and packages that raise doubts at cleaning time as to their safety. Suspicions are not relieved when the only clue to the package’s age appears to be stamped in heiroglyphics on the top. What about that milk jug? A few days past the stamped date, must it be poured out? Most packaged foods include some type of date imprinted on the container. Figuring out the intent of that date is not always easy. Sometimes the date is even intentionally difficult for a consumer to decipher. Only baby formula and some baby foods are mandated to have true expiration dates. In a few states, milk-freshness dating is also mandated. All other dates on foods are provided voluntarily by the manufacturer. These dates help stores and manufacturer’s “reps” rotate stock on store shelves so that old stock doesn’t get stuck in the back, where it can lead to liability and reputation headaches for stores and producers alike. Here’s how to interpret the terms as a consumer. Remember, we are referring to unopened products. “Best if used by” and “use by” date. Often found on shelf-stable products, the emphasis is on “best.” Determined by the manufacturer, use by this date should ensure maximum freshness, taste and quality. It is not a safety date. The product will still be edible after the date although quality may deteriorate. Expiration or “Do not use after” date. Found on infant formula, vitamins, medications and some baby foods; this one means what it says. Discard the product after the expiration date because some important effectiveness may have been lost. It can also be found on yeast and baking powder because these items lose their ability to leaven with time. “Sell by” or “pull by” date. Found on more perishable items like milk, yogurt, lunchmeats and bagged salads, this is the recommended date that the grocers should remove the product from their shelves. Freshness of meats is determined by the meat departments of each store or chain. The date still allows for a reasonable time to be used once home. For example, milk should be good for about a week after the sell-by date if kept refrigerated. Pack date. This is the date the food was packaged and is found on most shelf-stable and frozen foods. It may be in code. It is used to assist in rotating stock and in identifying product in case of a recall. Foods with pack dates will remain of good quality about 12-18 months. They will stay safe a very long time. “Guaranteed fresh.” Often used on perishable baked goods, this date is the manufacturer’s estimate of how long the item will stay of top quality. Beyond this date it may still be edible. It is important to recognize that most of the dates printed on food packages deal with quality, not safety. Much as we may wish we could just look at a date and know if a food was still safe, it is impossible for a manufacturer to predict how the product will be treated once it leaves the plant or store. Temperature plays a much greater role in shelf life and safety than the date a food was packaged. Perishables like meat can be teeming with dangerous bacteria if held above 40o F for more than two hours, even if the sell-by date has not been reached. Even canned goods lose quality when stored above 75°F. At home, consumers would be wise to consider the handling and temperature history of a food when determining if it is safe, rather than depending solely on a date. Look at the product, not the date. Decide for yourself if the milk is spoiled or the meat is going bad. If in doubt- throw it out. Remember that once a product is opened, it often becomes perishable and the date is meaningless. Refrigerate leftovers in a covered container, not a can, and use within 3 to 5 days. Don’t take a chance with dented or bulging cans, no matter their date. Take a tip from the grocer and rotate your stock at home. Rather than trying to decipher codes, mark the purchase date on the lid or package and use older items first. Pick up your perishables last and get them home fast. Time above 40° F reduces safety and storage time. Other
April 2004 Articles:
Cynthia
Fauser
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