Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Food Safety, Preparation and Storage Tips
Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Package Dating of FoodThe dates on packages of food are guidelines to help the consumer use food at its peak quality and before spoilage occurs. Generally, the dates on food apply only to unopened packages, and once opened, they should be used in one week. Fresh meat and fish are dated with, "date of pack or manufacture", which refers to when the food was packed or processed for sale. Most now include a "use by" date. These foods are highly perishable and should be refrigerated and used within 5 days or less. Ground beef should be used within a couple of days of purchase. If you can't use them within this time, freeze them. For a food storage chart, call your local extension office. Dairy and fresh bakery products are labeled with a "freshness, pull-or sell-by" date, which refers to the last day the food should be sold. The date allows you a reasonable length of time or about one week to use the food. Milk is usually good at least 1 week after the "sell-by" date if kept under 40° F. Frozen foods, fried snack foods, cereals, canned food, macaroni, rice and other foods are labeled with a "use before" or "best if used by" date after which the food is no longer at its best, but can be used safely. Yeast and unbaked breads are labeled with an "expiration" or "use by" date, after which the food is no longer acceptable for consumption - it should not be bought, or used after the expiration or "use by" date. Be sure to read food labels for food storage instructions such as "refrigerate after opening" or "keep frozen". Many labels now also include safe food handling instructions. For example, cook meats thoroughly, use a meat thermometer, wash hands and utensils after touching raw meats, and refrigerate. The "use by" date on baby food and baby formulas should be strictly observed. Resources:
Material written by Mary Abgrall and Scottie Misner, April 1998. |