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What do I do when I get the food?
When you receive any food, be sure to check all the boxes, cans, packaging and dates. This will ensure that the food in your pantry is safe and satisfying for all of your consumers.
Proper Storage:
Items must be stored at least 6 inches off the ground.
Food should be organized on shelves in proper categories.
Food should be stored in proper food temperatures.
Food should not be stored with any cleaning products or chemicals.
Evaluating Food:
*Discard products with open packaging or products that show signs of molding or rodents
What Do All of the Dates Mean?
There is a lot of confusion about the dates on food packaging. Unless a date is accompanied by the words "Expires by" or "Expiration date", then the date is NOT an expiration date. See below for the most commonly used phrases for food product dating.
"Sell By" Date - Last day the product is recommended for display on a supermarket shelf. This product is still good to eat past this date!
"Best if Used By" Date - indicates how long the product will maintain best quality or flavor. This food is still safe to eat after this date, although it may have a slight taste or texture change.
"Coded" Date - indicates a date on which the product was packaged. This date enables manufacturers to rotate their stock as well as locate their products in the event of a recall.
"Use By" or "Expiration" Date - Indicates the last date suggested for use of the product in terms of quality or freshness. Once a product exceeds this date, it is said to have "exceeded its shelf life." This type of coding is easy to read and usually gives the date (day, month, and year) after which the product should not be used. It should be noted that rarely when a food product exceeds its shelf life does it become a potential food safety hazard. The product usually degrades in quality, affecting color, flavor, aroma, texture, etc. The few exceptions of products which may develop potential food safety hazards when they exceed their shelf life are produce, lunch meats, fresh prepared salads (like potato salad), which should always be destroyed after they exceed their shelf life.
Shelf Life Reference Guide
Follow FIFO - First In First Out - This acronym indicates that the first products that are placed on your shelf are the first ones out of your facility. Following this guideline ensures that consumers are getting the freshest and safest foods possible.
Reference Questions
- Can you eat something past the "Sell By" Date?
- How far off the ground should the food be stored?
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