By Marilyn Collins
The Food Manufac-turers’ Institute (FMI) “2011 Trends Survey” found that 13% of participants reportedly believe that eating food past its sell-by date is not a serious health risk; 10% reportedly believe that eating food past its best-by date is a serious health risk and 25% of people always discard food when it is past its sell-by date. The survey also revealed some misinterpretation of date markings intended for retailers (purchased by consumers and consumed off premises) versus those intended for consumers.
The need for clear interpretation of date marks could help consumers make informed decisions on the usefulness of a food based on its shelf life.
The lack of harmonization of date marking terminology contributes to misunderstanding in the marketplace and in the home resulting in inappropriate responsive action by regulators and consumers alike. The multiplicity of terms for date markings include but are not limited to expiry dates, best before dates, use by dates, packed by dates, and sell by dates
Many factors influence the quality and safety of a food and the determination of the terminology of the date mark. Microbiological challenge studies and growth modelling, or both, have been used to establish date labelling for certain products, with storage time and temperature expectations to ensure consumer safety and product quality throughout the product’s shelf life. Intelligent packaging such as time-temperature indicators have provided supply chain stakeholders with real-time data feedback on quality, safety, shelf life and logistics efficiency and those are useful indicator of the shelf life of foods.
The intelligent packaging based on the time/ temperature detection (TTD), of a pathogen of concern could allow food distribution on the basis of the “least-shelf-life-left first-out” concept rather than “first-in first-out, notwithstanding its limitations, such as cost, validation-related barriers and manufacturer concerns.
What is date marking?
Date marking provides consumers with a guide to the shelf life of a food and is based on either quality attributes of the food or health and safety considerations. The date mark indicates the length of time a food should be kept before it begins to deteriorate or, in some cases, before the food becomes less nutritious or unsafe.
Date marks that are useful to consumers are ‘open dating,’ that is, the use of a calendar date, expressing both the month, day of the month and year as opposed to a code.
This date stamped on a food product’s package helps at the point of sale to determine how long the product should be displayed for sale. It can also assist the purchaser to know the time limit to purchase or use the product at its best quality. The day and the month is indicated for products with a ‘best-before’ date or ‘use-by’ date of not more than 3 months (90 days); or the month and the year is expressed for products with a ‘best-before’ date or ‘use-by’ date of more than 3 months (90 days). If the date mark consists of the month and year, the date mark must be expressed with the month preceding the year however if the month is expressed as letters then the month can precede the day. In all cases, the day, month and year as applicable, must be distinguishable.
Types of date markings
A ‘sell-by date tells the store how long the product should be displayed for sale. It is the last date recommended for the use of the product while at peak quality and the product should be purchased before the date expires. The date has been determined by the manufacturer of the product.
A ‘use-by’ date is the last date on which the food may be eaten safely, provided it has been stored according to any stated storage conditions and the package is unopened. After this date, the food should not be eaten for health and safety reasons. The ‘use-by’ date is restricted to foods which need to be eaten within a certain time because of health and safety reasons. Infant formula products are required to be labelled with a ‘use-by’ date mark even if the shelf life of the product is more than two years or if the product is in a small package. Do not buy or use baby formula beyond its ‘use-by’ date.
A ‘best-if-used-by (or best-before)’ date is recommended for best flavour or quality. It is not a purchase or safety date. It is the last date on which the food could be expected to retain all of its quality attributes, provided it has been stored according to specific stated storage conditions and the package is unopened. Quality attributes include things such as colour, taste, texture, and flavour, as well as any specific qualities for which the expressed or implied claims were made, such as the freshness of the food. A food that has passed its ‘best-before’ date may still be perfectly safe to eat, but its quality may have diminished.
The date marking must be identified using the words ‘best-before’ or ‘used-by’ grouped together with the date, unless a clear explanation of the significance of the date marking appears elsewhere on the label. It may appear anywhere on the package, however, if it is placed on the bottom, this information has to be indicated elsewhere on the label.
Expiration date
Food for special medical purposes, permits a label on a package to use the words ‘expiry date’ or words to similar effect instead of the words ‘use by,’ if the food is required to include a use-by date. After the expiry date the manufacturer cannot guarantee that the food has the same nutrient content declared on the label. Food should not be eaten if the expiration date has passed.
Safety after date expires
Except for ‘use-by’ dates, product dates do not always pertain to home storage and use after purchase. ‘Use-by’ dates usually refer to best quality and are not safety dates. Even if the date expires during home storage, a product should be safe, wholesome and of good quality if handled properly. Foods can develop an off odour, flavour or appearance due to spoilage bacteria. If a food has developed such characteristics it should not used for quality reasons.
If foods are mishandled food-borne bacteria can grow and, if pathogens are present, cause food-borne illness — before or after the date on the package. For example, if packaged sausages are opened and left unrefrigerated for several hours, they will not be safe if used thereafter, even if the date hasn’t expired.
The ‘use-by’ date is selected by the manufacturer, packer or distributor of the product on the basis of product analysis throughout its shelf life, tests, or other information. It is also based on the conditions of handling, storage, preparation, and use printed on the label.
Deciding when to use a ‘best-before’ or a ‘use-by’ date
The food business attaching the label is responsible for deciding whether a ‘use-by’ date or a ‘best-before’ date is needed. This will depend on whether these foods need to be eaten within a certain time because of health or safety reasons.
A food that discernibly spoils before posing a food safety risk would not need a ‘use-by’ date as spoilage can be detected by the consumer and the food then avoided. Spoiled food includes food that has become mouldy, rancid, soured, or stale.
‘Baked-on’ date or ‘baked-for’ date may be used instead of a ‘best-before’ date for bread and other bakery products of seven (7) days shelf life or less. However, a ‘packed on’ date does not indicate the expected shelf life of the product. The ‘packed on’ date could not be used instead of the ‘best-before’ or ‘use-by’ date.
What do can codes mean?
Cans must exhibit a packing code to enable tracking of the product in commerce. This enables manufacturers to rotate their stock as well as to locate their products in the event of a recall.
Codes, which appear as a series of letters and/or numbers, might refer to the date or time of manufacture. They aren’t meant for the consumer to interpret as ‘use-by’ dates. There is no book or web site that tells how to translate the codes into dates. Cans may also display ‘open’ or calendar dates. Usually these are ‘best-if-used-by’ or ‘use-by’ dates for peak quality.
Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2° C). If the cans are sound, they are safe to use. Cans that are dented, rusted, or swollen should be discarded. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years.
UPC or bar codes
Universal Product Codes appear on packages as black lines of varying widths above a series of numbers. They are not required by regulation but manufacturers print them on most product labels because scanners at supermarkets can “read” them quickly to record the price at checkout.
Bar codes are used by stores and manufacturers for inventory purposes and marketing information. When read by a computer, they can reveal such specific information as the manufacturer’s name, product name, size of product and price. The numbers are not used to identify recalled products.
Most developed and developing countries require open date labelling of most food products. In Guyana, with some exceptions, a date of minimum durability (best-before) or a ‘use-by’ date is required for foods. Foods that are highly perishable from a microbiological point of view must carry a ‘use-by’ date or expiration date, after which the food shall be deemed unsafe. However, there might be a need to improve consumer education providing clear, simple direction on food quality and safety and the meaning of date labelling. In addition, there might be a need to revisit the label standards at the national level to harmonize it with international standards and to bring clarity to the various date markings.
