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Home » Consumer Information » Occupational Safety » Restaurant Workers

Expiration Dates

There is no universally accepted system for food dating in the U.S., but food dating is required by over 20 states. It is the vendor that decides how to date food, as the FDA does not require dating on product labels, and only stipulates that food must not be contaminated or show signs of spoilage when sold. In some cases, selling food past the expiration date isn't even an FDA violation.

The quality characteristics of foods are taste, aroma and appearance and depend in great part on storage conditions, such as temperature and humidity. When storage conditions are optimal, many foods are acceptable in terms of quality and safety beyond the expiration date printed on the label. Regardless of this fact, restaurants should always abide by the dating on packaging and throw out any foods that are expired and may pose a safety risk to those who consume them.

There are several different types of dating, including:

Use by, Best if used by, or Quality Assurance date - dates that do not imply that the food is unsafe to eat after the listed date, just that quality is best if consumed before the listed date.

Sell by or Pull date - dates placed on products to suggest the need of removing the items after the listed date and to advise staff to move the item to the front of the shelf for earlier use.

Pack or Package date - dates placed on fresh meats and produce to indicate when they were packaged. These dates do not guarantee safety or freshness.

Freshness date - dates generally used for baked goods that are similar to the "best if used by" description.