Date Marking

“Best Before” dates apply to most foods and indicate the period for which a food can be reasonably expected to retail in its optimum condition. “Use By” dates apply to foods which are highly perishable microbiologically and will have a fairly short shelf life, after which the consumption of that food may present a risk of food poisoning.

Best Before: the durability indication should be expressed in terms of day, month and year or alternatively given as follows depending on the shelf life of the product:
Less than 3 months
Best Before: day/month
3 to 18 months
Best Before end: month/year
More than 18 months
Best Before end: month/year or year only

The dates can be given either as words e.g. July 2012 or numbers e.g. 07/12, provided it is clear what the numbers refer to i.e. month/year or day/month.

In addition, there is a requirement to detail any storage conditions which need to be followed so the food can reasonably be expected to remain in optimum condition for the designated length of time e.g. keep frozen or store in a cool, dry place.

Use By: the durability indication must contain the words “use by” followed by
either: –
• Day and month, or
• Day, month and year

The dates can be given either as words e.g. 17 July or numbers e.g. 17/07, provided it is clear what the numbers refer to i.e. month/year or day/month.

There is a requirement to detail the storage conditions which must be followed so that the food can reasonably be expected to remain in optimum condition for the designated length of time, e.g. keep refrigerated.

It is an offence to sell or offer to sell a food after its “Use By” date, or to alter the date code.

Shelf Life

It is the responsibility of the food manufacturer to establish the shelf life of their products i.e. to ensure that the durability indication is appropriate for that food when held in the designated storage conditions. You may obtain advice on doing this from your local authority.

If you are simply extending the range of current products which have a proven track record of shelf life, you may be able to use that shelf life as a guide. Alternatively, you may wish to carry out your own performance and sensory (taste, smell etc.) tests and contract microbiological or chemical tests as appropriate.