Labels & Expiration Dates: What Do They Mean?
But the labels on food packaging can tell us more than just the nutritional content. There is another teensy little label that has a pretty big impact on food safety, especially when it comes to meat and poultry products – the expiration date.
One might think the meaning of an expiration label is self-explanatory, but this is not always the case. Actually, expiration labels are often called “dating labels” – but don’t confuse these with dinner and a movie dates. These labels are used to indicate how long your food should stay fresh.
According to the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS), by reading so-called dating labels, we can learn more than the date that the meat goes bad. For example, if you own a grocery store, these labels help you and your employees determine how long to keep products like meat, eggs and cheese available for sale. And before adding a gallon of milk to their carts, shoppers can look to dating labels to see how long the milk will taste its best.
But while these labels are helpful when you’re trying to determine how long you should keep a porterhouse, it’s really important to remember these dates don’t guarantee the food is safe.
Generally, there are three types of dating labels you’ll find on perishable foods like meat, poultry, eggs anddairy products. “Sell by” labels indicate the last day a store can offer the product for sale. The FSIS recommends purchasing the product before the “sell by” date, and using or freezing that product within three to five days of purchase. “Best if used by (or before)” dates let consumers know that their food will not be as good if they prepare it after the date on the label. Finally, “use by” dates warn consumers to use the product by that particular date, or throw it out.
Regardless of the labels, foods that are mishandled can spoil and harbor foodborne bacteria. The USDA recommends storing your perishable items in temperatures at least 40 degrees or below. And if you notice a strange odor or color, then throw it out! Changes like those are good indicators that your food has spoiled.
On the other hand, so-called “spoiled food” doesn’t always look or smell funny. Harmful bacterial like salmonella, E. coli and campylobacter can quickly grow on your food if it’s not properly stored – regardless of the expiration date. Proper food storage is another key component to keeping foods safe and tasty.
Unlike nutrition labels, which are required under the Nutrition Labeling and Education Act, expiration dates are not mandatory. Some states require them and others don’t. But nutrition labels and expiration dates are pretty good sources of information when it comes to keeping our food safe and healthy.
By reading and understanding the labels, we’ll all eat better and protect ourselves from foodborne illnesses. Bon appetite!
Regardless of the labels, foods that are mishandled can spoil and harbor foodborne bacteria. The USDA recommends storing your perishable items in temperatures at least 40 degrees or below. And if you notice a strange odor or color, then throw it out! Changes like those are good indicators that your food has spoiled.
On the other hand, so-called “spoiled food” doesn’t always look or smell funny. Harmful bacterial like salmonella, E. coli and campylobacter can quickly grow on your food if it’s not properly stored – regardless of the expiration date. Proper food storage is another key component to keeping foods safe and tasty.
Unlike nutrition labels, which are required under the Nutrition Labeling and Education Act, expiration dates are not mandatory. Some states require them and others don’t. But nutrition labels and expiration dates are pretty good sources of information when it comes to keeping our food safe and healthy.
By reading and understanding the labels, we’ll all eat better and protect ourselves from foodborne illnesses. Bon appetite!
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Posted by: John Morris | July 10, 2010 at 08:21 AM