OPEN-DATE LABELING

Many food processors include calendar date information on food labels. This date tells when the food should be sold or used to insure freshness and quality. This information is also provided to help stores rotate their stock so that older items are sold first.

Open date labeling is not required by federal law. Rhode Island state law requires that labels on packaged bakery products include a pull date. The law defines packaged bakery or bakery type products, as a product consisting of flour and other ingredients having shelf-life of 60 days or less.

Four types of open-dating are used:

• Pack date - The date of final packaging or processing. For example: "Packed March 3, 2001."
• Pull date - The last date established by the manufacturer or processor the food may be sold. Generally displayed on dairy and fresh bakery products, the date allows a reasonable length of time to use the food at home. For example: "Sell by March 21, 2001." Rhode Island law does not include frozen or canned products which are or may be baked. Packaged bakery products covered under the RI law may be sold after their pull dates provided they are separated from products which have not passed their pull dates and shelf markers and labels on the packages clearly identify the products as being offered for sale "past date".
• Quality assurance date - Used on items with a longer shelf life like canned and frozen foods, and cereals, this is the approximate date after which the food is no longer at peak quality. For example: "Best if used by March 23, 2001."
• Expiration date - Used on refrigerated dough products, packaged yeast and eggs, this date indicates the last day an item should be used before it is likely to lose flavor or quality.

To maintain freshness and quality consumers should:

• Purchase food from reputable dealers with a known record of safe handling.
• Purchase foods whose "sell by" date has not expired. This date is only reliable if food has been kept at the right temperature during storage and handling.
• Buy food labeled "Keep Refrigerated" only if it is stored in a refrigerated case and is cold to the touch. At home store in the refrigerator.
• Buy frozen food only if it is frozen solid. At home, store in the freezer.
• Buy foods in reasonable quantities. Excess food may be wasted through spoilage.
• Use foods in order of purchase. Mark foods with purchase date.
• Keep canned foods at their best quality, store in a clean, dry, place away from the stove or refrigerator's exhaust. Use canned food within 12 to 18 months.
• Store foods in glass containers in a dark place. Prolonged light can affect color, making the food look less appetizing.
• Set refrigerator temperature at 40 degrees or less and freezer temperature at 0 degrees or less.
• Store "shelf-stable" foods packaged in plastic containers, Foil packages, waxed paper cartons, and glass jars have an long but not unlimited shelf life. Store in cool (below 85 degrees), clean, dry place. Check packages for "sell by" or "use by date".

Revised 6/00
University of Rhode Island
Cooperative Extension Food Safety Education