Here are the three ways that products are dated:
It should be noted that the dates found on products are the food manufacturer’s recommendations regarding optimal quality of the product. The dates are not necessarily guides for food safety. For instance, a product may be safe to eat beyond the “best if used by” date, but would not be of highest quality.
USDA-FDA Recommended Safe Minimum Internal Temperatures
To be prepared, keep an appliance thermometer in both the refrigerator and freezer to monitor the temperature.
Many cases of foodborne illness occur each year due to improper handling of food in the home. Microorganisms multiply rapidly at temperatures between 40ºF and 140ºF. Unfortunately, the harmful bacteria that cause most cases of food¬borne illness cannot be seen, smelled or tasted. Therefore, it is important to keep cold foods cold (40ºF or below) and hot foods hot (140ºF or above) and follow these additional rules from the Partnership for Food Safety Education’s FightBAC!® and Food Safe Families campaign:
For more information go to:www.fightbac.org and foodsafety.gov
Search the Food Keeper Database
FMI Making a Difference: The Value of Government Relations
5 Things to See at TPA Supply Chain Conference
FMI’s Midwinter Executive Award Winners
The Store Is Everywhere
» Facts & Figures
Get a daily briefing on top stories in food retailing, FREE.
© 2015 Food Marketing Institute. All rights reserved.
2345 Crystal Drive, Suite 800,
Arlington, VA 22202
Association Web Design and Development by Matrix Group International, Inc. ®