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To reduce consumer confusion and wasted food, FSIS recommends that food manufacturers and retailers that apply product dating use a "Best if Used By" date.Research shows that this phrase conveys to consumers that the product will be of best quality if used by the calendar date shown.There are two types of bacteria that can be found on food: pathogenic bacteria, which cause foodborne illness, and spoilage bacteria, which cause foods to deteriorate and develop unpleasant characteristics such as an undesirable taste or odor making the food not wholesome, but do not cause illness.When spoilage bacteria have nutrients (food), moisture, time, and favorable temperatures, these conditions will allow the bacteria to grow rapidly and affect the quality of the food.[Top of Page] Can Food be Donated After the Date Passes? The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not exhibiting signs of spoilage.Food banks, other charitable organizations, and consumers should evaluate the quality of the product prior to its distribution and consumption to determine whether there are noticeable changes in wholesomeness (Food Donation Safety Tips). Consumption by this date ensures the formula contains not less than the quantity of each nutrient as described on the label.To comply, a calendar date must express both the month and day of the month.In the case of shelf-stable and frozen products, the year must also be displayed.
As a result, there are a wide variety of phrases used on labels to describe quality dates. One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label.
Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By." [Top of Page] Are Dates for Food Safety or Quality?
Manufacturers provide dating to help consumers and retailers decide when food is of best quality.
Factors including the length of time and the temperature at which a food is held during distribution and offered for sale, the characteristics of the food, and the type of packaging will affect how long a product will be of optimum quality.
Manufacturers and retailers will consider these factors when determining the date for which the product will be of best quality.