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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Consumer Education and Information
Updated June 2001
"Sell by Feb 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information which answers these and other questions about product dating.
"Open Dating" (use of a calendar date as opposed to a code) on a food product is a date stamped on a product's package to help the store determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at its best quality. It is not a safety date.
Except for infant formula and some baby food (see below), product dating is not required by Federal regulations. However, if a calendar date is used, it must express both the month and day of the month (and the year, in the case of shelf-stable and frozen products). If a calendar date is shown, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "sell by" or "use before."
There is no uniform or universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the country where much of the food supply has some type of open date and other areas where almost no food is dated.
Open dating is found primarily on perishable foods such as meat, poultry, eggs and dairy products. "Closed" or "coded" dating might appear on shelf-stable products such as cans and boxes of food.
Except for "use-by" dates, product dates don't always refer to home storage and use after purchase. But even if the date expires during home storage, a product should be safe, wholesome and of good quality -- if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products.
Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it for quality reasons.
If foods are mishandled, however, foodborne bacteria can grow and cause foodborne illness -- before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they wouldn't be safe if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products that have been: defrosted at room temperature more than two hours; cross contaminated; or handled by people who don't use proper sanitary practices. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.
Federal regulations require a use-by date on the product label of infant formula and the varieties of baby food under FDA inspection. If consumed by that date, the formula or food must contain not less than the quantity of each nutrient as described on the label. Formula must maintain an acceptable quality to pass through an ordinary bottle nipple. If stored too long, formula can separate and clog the nipple.
Dating of baby food is for quality as well as for nutrient retention. Just as you might not want to eat stale potato chips, you wouldn't want to feed your baby meat or other foods that have an off flavor or texture.
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. Do not buy or use baby formula or baby food after its use-by date.
Cans must exhibit a packing code to enable tracking of the product in interstate commerce. This enables manufacturers to rotate their stock as well as to locate their products in the event of a recall.
These 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 which tells how to translate the codes into dates.
Cans may also display "open" or calendar dates. Usually these are "best if used by" dates for peak quality.
In general, high-acid canned foods such as tomatoes, grapefruit and pineapple can be stored on the shelf 12 to 18 months; low-acid canned foods such as meat, poultry, fish and most vegetables will keep 2 to 5 years -- if the can remains in good condition and has been stored in a cool, clean, dry place.
If the egg carton has an expiration date printed on it, such as "EXP May 1," be sure that the date has not passed when the eggs are purchased. That is the last day the store may sell the eggs as fresh.
On eggs which have a Federal grademark, such as Grade AA, the date cannot be more than 30 days from the date the eggs were packed into the carton.
As long as you purchase a carton of eggs before the date expires, you should be able to use all the eggs safely in three to five weeks after the date you purchase them.
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.
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
If product has a "Use-By Date," follow that date.
If product has a "Sell-By Date" or no date, cook or freeze the product by the times on the following chart.
|
PRODUCT |
STORAGE TIMES AFTER PURCHASE |
|---|---|
|
Poultry |
1 or 2 days |
|
Beef, Veal, Pork and Lamb |
3 to 5 days |
|
Ground Meat and Ground Poultry |
1 or 2 days |
|
Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) |
1 or 2 days |
|
Cured Ham, Cook-Before-Eating |
5 to 7 days |
|
Sausage from Pork, Beef or Turkey, Uncooked |
1 or 2 days |
|
Eggs |
3 to 5 weeks |
If product has a "Use-By Date," follow that date.
If product has a "Sell-By Date" or no date, cook or freeze the product by the times on the following chart.
| PROCESSED PRODUCT | UNOPENED, AFTER PURCHASE | AFTER OPENING |
|---|---|---|
| Cooked Poultry | 3 to 4 days | 3 to 4 days |
| Cooked Sausage | 3 to 4 days | 3 to 4 days |
| Sausage, Hard/Dry, shelf-stable | 6 weeks/pantry | 3 weeks |
| Corned Beef, uncooked, in pouch with pickling juices | 5 to 7 days | 3 to 4 days |
| Vacuum-packed Dinners, Commercial Brand with USDA seal | 2 weeks | 3 to 4 days |
| Bacon | 2 weeks | 7 days |
| Hot dogs | 2 weeks | 1 week |
| Luncheon meat | 2 weeks | 3 to 5 days |
| Ham, fully cooked | 7 days | slices, 3 days; whole, 7 days |
| Ham, canned, labeled "keep refrigerated" | 9 months | 3 to 4 days |
| Ham, canned, shelf stable | 2 years/pantry | 3 to 5 days |
| Canned Meat and Poultry, shelf stable | 2 to 5 years/pantry | 3 to 4 days |
For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.
The media may contact the USDA Meat and Poultry Hotline at (301) 504-6258.
Information is also available from the FSIS Web site: http://www.fsis.usda.gov
The USDA is an equal opportunity provider and employer.
For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
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