Between Best Before and Expiry Dates
Safe food storage
Best Before and Expiry Dates Explained
It is the responsibility of a food business to ensure that the food provided to customers is safe to consume. In order to do this, proper food safety protocols must always be adhered to and followed. This includes ensuring that food is not spoiled or expired. Best before dates, packaging dates and expiry dates are key to knowing what foods are safe to prepare and serve, and which ones should be disposed of. Different types of date markings on packages are used depending on the product.
What is a best before date?
A best before date on a food package states when the durable life period of the food ends. According to the Canadian Food Inspection Agency, durable life means “the anticipated amount of time that an unopened food product, when stored under appropriate conditions, will retain its freshness, taste, nutritional value, or any other qualities claimed by the manufacturer.” This date can be found on a package underneath the words “best before” or “meilleur avant”.
This date tells consumers that the unopened product should be of high quality until that specific date. The key with this date is that it is dependent upon the product being properly handled and stored based on the requirements of that particular food product. This means that failure to adhere to the guidelines for handling and storing a particular product will affect its quality by the best before date. This also means that the best before date no longer applies if a package is opened.
Best before dates do not guarantee that a food product is safe to prepare and serve to customers. Food businesses must ensure that Food Handler protocols and food safety rules are being followed to ensure a food product is safe for consumption.
Note — the best before date is not the same as the expiration date.
What is a packaging date?
Packaging dates may be confused with best before dates as they appear similar. However, packaging dates are displayed on retail-packaged foods with a durable life period of 90 days or less. The packaging date, or “packaged on” date, must be displayed in combination with the durable life period. The durable life period can either be a best before date or the number of days that the product will retain its freshness.
The purpose of the packaging date, in combination with the durable life information, is to inform the user of how long the unopened product will retain freshness.
What is an expiry date?
An expiry date is not the same as a best before date. These dates are required on certain foods that have specific nutritional compositions that could falter after the determined expiration date. In other words, after the expiration date has passed, the food may not have the nutrient content as described on the label.
Expiry dates are required for formulated liquid diets, foods sold by a pharmacist, meal replacements, nutritional supplements and infant formula.
If a food has passed its expiration date it should be discarded and not used.
Other wordings to know
Confusion can happen with the different types of dates on packaging due to different wording. For example, the terms “use by” and “employez avant” are permitted to be used instead of “best before” for prepackaged fresh yeast. However, this date is still required to be presented in the same form and manner as a best before date, even though the wording is different.
Other types of wording used include:
- sell by
- prepared on
- freeze by
- manufactured on
These different wordings are permitted to be used on food products as long as the label meets regulations and requirements.
Food businesses should be aware of these different types of wordings that might be used on packaged food products and what they mean.
Food safety practices
Food businesses must ensure that all food received and stored in the food business is checked for best before and expiry dates. It is essential that food is not only handled and stored properly, but also used within the proper time frame.
Food should be stored using the First In, First Out (FIFO) method. The practices under this method include:
- ensuring items that are received first are used first
- moving items nearing their expiration date to the front of the shelves
- clearly labelling and dating containers if food items are not stored in their original packaging
- checking best before and expiry dates frequently
- discarding any food items that show signs of spoilage
All Food Handlers in a food business, especially kitchen managers and staff, should be trained on these key food safety practices. Food safety training is the best way to ensure that these best practices are followed.
Check out the CIFS Food Handler Certification Course for more information on online food safety training.
Eating a nutritious and balanced diet with plenty of variety is one of the best ways to protect your health. While the food we eat in Canada is among the safest in the world, some raw foods and their juices can be contaminated by bacteria, viruses and parasites (foodborne pathogens) which can make you sick. Every year, thousands of Canadians get food poisoning. Storing your food properly is one of the key things you can do to protect yourself and your family from foodborne illness.
Some people can get foodborne illness, also known as “food poisoning”, and not even know they have it. Food poisoning is caused by eating foods that are contaminated.
Symptoms can include:
- vomiting
- nausea
- stomach cramps
- diarrhea
- headache
- constipation
- persistent fever
These symptoms can start suddenly, several hours or even days after you eat contaminated food. Most people recover completely from foodborne illness, but on rare occasions some people may suffer more serious effects. The groups at higher risk for serious health effects include pregnant women, children under the age of 5, adults over the age of 60, and people with weakened immune systems. You should see a health care professional and contact your local public health unit as soon as possible if you think you have a foodborne illness.
Storing food properly is an important part of protecting yourself and your family from food poisoning.
- Buy cold or frozen food at the end of your shopping trip.
- You can buy and eat foods after the best-before date has passed. Foods that are likely to spoil should be properly stored and they should be eaten as quickly as possible.
- Keep your raw meat, poultry, fish and seafood away from other food in your grocery cart.
- Examine fruits and vegetables carefully and avoid buying items that are bruised or damaged.
- If you use reusable grocery bags or bins, make sure to use a specific bag or bin for meat, poultry or seafood. Label the bag or bin with the type of food it carries.
It is extremely important to keep cold food cold and hot food hot, so that your food never reaches the “temperature danger zone”. This is where bacteria can grow quickly and cause food related illness.
- Keep your raw meat, poultry, fish and seafood cold. Refrigerate or freeze them as soon as you get home from the grocery store.
- Refrigerate fresh fruits and vegetables that need refrigeration when you get home. This includes all pre-cut and ready-to-eat produce.
- Make sure your refrigerator is set at 4 °C (40 °F) or lower and your freezer at -18 °C (0 °F) or lower. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly.
- Keep your raw meat, poultry, fish and seafood separate from other food in the refrigerator at home. Do this by storing them in different containers.
- Place raw meat, poultry, fish and seafood in sealed containers or plastic bags on the bottom shelf of your refrigerator so raw juices won’t drip onto other food.
The following recommended refrigeration times are for safety, and the freezing times are for quality. If you store properly wrapped food in your freezer the quality may be maintained for longer periods of time.
| Food | Refrigerator at 4 °C (40 °F) or lower | Freezer at – 18 °C (0 °F) or lower |
|---|---|---|
| Fresh meat | ||
| Beef | 2-4 days | 10 – 12 months |
| Pork | 2-4 days | 8 – 12 months |
| Lamb | 2-4 days | 8 – 12 months |
| Veal | 3-4 days | 8 – 12 months |
| Ground meat | 1-2 days | 2 – 3 months |
| Fresh poultry | ||
| Chicken/Turkey – whole | 2-3 days | 1 year |
| Chicken/Turkey – pieces | 2-3 days | 6 months |
| Fresh fish | ||
| Lean fish – cod, flounder etc. | 3-4 days | 6 months |
| Fatty fish – salmon etc. | 3-4 days | 2 months |
| Shellfish – clams, crab, lobster etc. | 12-24 hours | 2-4 months |
| Scallops, shrimp, cooked shellfish | 1-2 days | 2-4 months |
| Ham | ||
| Canned ham | 6-9 months | Don’t freeze |
| Cooked ham | 3-4 days | 2-3 months |
| Bacon and sausages | ||
| Bacon | 1 week | 1 month |
| Raw sausage | 1-2 days | 1-2 months |
| Pre-cooked sausage links or patties | 1 week | 1-2 months |
| Hot dogs | ||
| Un-opened hotdogs | 2 weeks | 1-2 months |
| Opened hotdogs | 1 week | 1-2 months |
| Lunch meat and deli food | ||
| Un-opened lunch meat | 2 weeks | 1-2 months |
| Opened lunch meat | 3-5 days | 1-2 months |
| Deli packaged lunch meat | 3-4 days | 2-3 months |
| Deli or homemade salads | 3-5 days | Don’t freeze |
| Leftovers | ||
| Cooked meat, stews, egg or vegetable dishes | 3-4 days | 2-3 months |
| Cooked poultry and fish | 3-4 days | 4-6 months |
| Meat broth and gravy | 3-4 days | 4-6 months |
| Soups | 2-3 days | 4 months |
| Frozen dinners | ||
| Keep frozen until ready to cook | 3-4 months | |
| Eggs | ||
| Fresh in shell | 3-4 weeks | Don’t freeze |
| Fresh out of shell | 2-4 days | 4 months |
| Hard-cooked | 1 week | Doesn’t freeze well |
| Egg substitutes un-opened | 10 days | 1 year |
| Egg substitutes opened | 3 days | Don’t freeze |
| Dairy products | ||
| Un-opened milk | Best before date | 6 weeks |
| Opened milk | 3 days | Don’t freeze |
| Un-opened cottage cheese | Best before date | Doesn’t freeze well |
| Opened cottage cheese | 3 days | Don’t freeze |
| Un-opened yogurt | Best before date | 1-2 months |
| Opened yogurt | 3 days | Don’t freeze |
| Soft cheese | 1 week | Doesn’t freeze well |
| Semi-soft cheese | 2-3 weeks | 8 weeks |
| Firm cheese | 5 weeks | 3 months |
| Hard cheese | 10 months | 1 year |
| Processed cheese | 5 months | 3 months |
| Un-opened salted butter | 8 weeks | 1 year |
| Un-opened unsalted butter | 8 weeks | 3 months |
| Opened butter | 3 weeks | Don’t freeze |
| Vegetables | ||
| Beans green or waxed | 5 days | 8 months |
| Carrots | 2 weeks | 10-12 months |
| Celery | 2 weeks | 10-12 months |
| Leaf lettuce | 3-7 days | Don’t freeze |
| Iceberg lettuce | 1-2 weeks | Don’t freeze |
| Spinach | 2-4 weeks | 10-12 months |
| Summer squash | 1 week | 10-12 months |
| Winter squash | 2 weeks | 10-12 months |
| Tomatoes | Don’t refrigerate | 2 months |
Cleaning
Cleaning your hands, kitchen surfaces and utensils, fruit and vegetables and reusable grocery bags will help eliminate bacteria and reduce the risk of food related illness.
- Wash your hands with soap and warm water for at least 20 seconds.
- Use one cutting board for produce, and a separate one for raw meat, poultry, fish and seafood.
- Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria and avoid using sponges, as they are harder to keep bacteria-free.
- Sanitize countertops, cutting boards and utensils before and after preparing food. Use a kitchen sanitizer (following the directions on the container) or a bleach solution (5 ml household bleach to 750 ml of water), and rinse with water.
The Government of Canada is committed to food safety. Health Canada establishes regulations and standards relating to the safety and nutritional quality of foods sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency verifies that food sold in Canada meets Health Canada’s requirements.
All the information above was abtaind from the following sources.
Canadian Institute of Food Safety and Health Canada – Safe Food Guidelines