Food safety, expiration dates & processing codes
Understanding “sell by” dates, food safety, & cleaning.How do I know if my milk is O.K.? Should I throw out the can of fruit from my pantry that’s dated a month ago? Is my meat expired? How am I supposed to wash my groceries? These are all common questions I’ve heard from friends concerned about their food during a global pandemic.
A key safety concern is eating food before it goes “bad.” But how is bad defined? We waste $161 billion or 40% of our food annually – and that was before milk was being dumped, produce plowed under, and other side effects of COVID-19. Some of that food waste, pre-epidemic, comes from the rotten vegetable ‘science experiment’ at the back of your refrigerator, some food waste is from those selling food, and some of it comes from our confusion over food expiration dates.
Don’t waste food because of a date on a package!
A national online survey showed that consumers frequently misunderstood food date labels such as “best before” and “sell by.” More than one-third of respondents incorrectly thought these date labels were federally regulated, and 26% were unsure. They reported discarding food based on label dates with significantly more frequency than other consumers. The research found that 84% discarded food near the package date “at least occasionally,” and 37% reported that they “always” or “usually” discard food near the package date.
Aside from food recalls and visual/odor appraisal (is there mold on the produce, does the meat look right, how does it smell, etc.), it’s pretty clear that food expiration dates are a key food safety evaluation tool in the U.S. These dates are largely unregulated, although new voluntary standards are coming into effect. Communication about dates is needed as this research about food date labels found widespread confusion, leading to unnecessary discards, increased waste, and food safety risks.
Raw chicken was most frequently thrown out because of the food date label. 69% report they “always” or “most of the time” discard by the listed date. 62% reported discards of prepared foods by the date label, and 61% reported discards of deli meats. Soft cheeses were near the bottom of the list. Only 49% said they discarded by the date label, followed by 47% throwing out canned goods and breakfast cereals.
Prepared foods, deli meats, and soft cheeses are particularly at risk of contamination from listeria, a bacteria which grows quickly in refrigerated conditions. Despite concerns of listeria, soft cheeses were rarely discarded by the labeled date. On the other hand, raw chicken was frequently discarded even though it would be cooked prior to consuming and is not considered as big a risk.
Keep in mind that bacteria, dirt, and germs happen. Keep your meat safe by using a thermometer to check that your meat is always cooked to the recommended minimum temperatures: roasts and steaks to 145°F, poultry to 165°F, ground meat to 160°F, and fish to 145°F. Check http://fightbac.org for other great food safety tips.
Don’t trash food just because of a date on the package; use your nose and eyes to detect food spoilage, then cook it properly to be sure it’s safe. FDA reports that “Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.”
The USDA goes on to say that “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. Foods not exhibiting signs of spoilage should be wholesome and may be sold, purchased, consumed, and even donated beyond the labeled ‘Best if Used By’ date.”
Processing codes are another language
You can check the manufacturing date yourself if you know how to read the codes on food packages. The first thing to understand is that most processors use Julian dating, representing consecutive days of the year. This means January 1 is 001 and December 31 is 365. It also helps to know that most food companies start their manufacturing year in June and begin their coding with the letter A. That means that A is June, B is July, etc.
The good news is that all packages of food have codes that you can use for tracing where and when your food was processed. For example, all containers of meat, poultry, and egg products must be labeled with a USDA mark of inspection and establishment, which is assigned to the plant where the product was produced and can be found with a P or EST on the USDA seal. The bad news is that these codes are regulated by different agencies, so you may have to check a few different places depending what food you’re buying. However, with a little detective work, you can trace your food.
Eggs: All USDA Grade A eggs show the packing date right after the processing plant number at the end of the cartonMeat & Poultry: Download USDA’s MPI (Meat & Poultry Inspection Services) appMilk: Use Where is My Milk From (https://whereismymilkfrom.com/finding... foods: Visit Code of Federal Regulations (https://ecfr.gov) for the specific food
What practices keep your food safe?
Keep your own important role top-of-mind. Your practices are the best way to keep your food safe; food handling, cooking, and storage are essential to preventing foodborne illness. Remember that you won’t see or taste the harmful bacteria that cause illness. FSIS recommends the four steps of the Food Safe Families campaign to help keep food safe.
Clean: Wash hands and surfaces often.Separate: Don’t cross-contaminate.Cook: Cook to the right temperature.Chill: Refrigerate promptly.
All research to date shows that the novel Coronavirus is not transmitted through food, so please use these practices to enjoy food. “Currently there is no evidence to support the transmission of COVID-19 associated with food,” according to USDA Food Safety & Inspection Service.
This is an excerpt from Food Bullying, a book helping to overcome bullying around the plate, simplify safe food choices, and save time in the grocery store. Citations and links are in the book. Learn more at foodbullying.com.
