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Good For You

By Barbara Burke

Wednesday, September 6, 2000

Food codes can
help wise consumer

Last week's "Health Options" column by Joannie Dobbs and Alan Titchenal answered the question, "Who do you call when you think something you ate made you ill?" Understanding how to read food codes and dates can help you identify a tainted product that is being recalled. But how helpful are these codes and dates in determining the overall quality or safety of foods?

"It's important for consumers to know that coding, by itself, is not an indication of quality or safety," said Allen Gelfius, training and data manager for the state Department of Health Food and Drug Branch. There is a misconception among consumers that product coding is required by law. With very few exceptions, this is not the case.

Even the universal product code (UPC), which routinely appears on most grocery items, is entirely voluntary. Retailers use the UPC to scan for inventory control. The UPC has nothing to do with product safety or coding.

Many companies use "closed or coded dating" on products that have a long shelf life. These codes give information about where and when the product was packaged. While helpful to manufacturers in rotating stock or in the event of a product recall, the closed coding is of little value to most consumers.

"Open dating" refers to a calendar date, as opposed to a code, that is stamped on food products. It helps a store determine how long to display a product for sale. It is a quality date, not a safety date. If a calendar date is used, it should state both the month and day of the month (and the year, in the case of shelf-stable and frozen products). A phrase explaining the date, such as "sell by" or "use by," is usually printed immediately adjacent to it.

In general, high-acid foods, such as canned tomatoes, can be stored 12 to 18 months. Low-acid foods, such as canned meat, poultry, fish and most vegetables, will keep 2 to 5 years. These suggested times assume that the can remains in good condition and has been stored in a cool, dry place. In Hawaii's warm climate, storage times may be shorter.

A retailer can legally sell fresh or processed meat and poultry products beyond the expiration date on the package, as long as the product is wholesome. It is also legal for a retailer to change a date on wholesome fresh meat, provided the expired date remains visible to the consumer. However, retailers cannot change dates on products packaged under federal inspection.

Expiration dates are required on dairy foods and low-acid canned foods, such as infant formulas and medicinal foods, like Ensure. It's always wise to remember that if a food is not handled properly, it can become a health hazard regardless of the date code.

Here are definitions of some commonly used food dates:

Pull or Sell Date: The last date the product should be sold. It allows some time for storing food at home before eating.

Use-By-Date: The last date recommended for peak quality. The date is determined by the manufacturer of the product, based on its anticipated handling, storage and shelf life.

Freshness Date: The product may be eaten for a short time after the date, but may not taste the same.

Best-If-Used-By (or Before) Date: Indicates best flavor or quality. It is not a safety date.

Expiration Date: Generally, the last date the food should be consumed. In the case of eggs, the expiration date is the last date the store may sell the eggs as "fresh." If you buy eggs before the expiration date, they should keep safely for 3 to 5 weeks from the date of purchase (provided they are properly stored).

Health Events

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Barbara Burke is a Hawaii-Pacific University instructor
who has been teaching and writing about food
and nutrition since 1975.

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