Two types of product dating may be shown on a product label. The calendar date provides consumers with information on the estimated period of time for which the product will be of best quality and to help the store determine how long to display the product for sale. Does Federal Law Require Dating?
Except for infant formula, product dating is not required by Federal regulations. For meat, poultry, and egg products under the jurisdiction of the Food Safety and Inspection Service FSISdates may be voluntarily applied provided they are labeled in a manner that is truthful and not misleading and in compliance with FSIS regulations 1.
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To comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed.
Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By. Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Factors including the length of time and the temperature at which a food is held during distribution and offered for sale, the characteristics of the food, and the type of packaging will affect how long a product will be of optimum quality. Manufacturers and retailers will consider these factors when determining the date for which the product will be of best quality.
For example, sausage formulated with certain ingredients used to preserve the quality of the product or fresh beef packaged in a modified atmosphere packaging system that helps ensure that the product will stay fresh for as long as possible. These products will typically maintain product quality for a longer period of time because of how the products are formulated or packaged. The quality of perishable products may deteriorate after the date passes, however, such products should still be safe if handled properly.
Consumers must evaluate the quality of the product prior to its consumption to determine if the product shows signs of spoilage. Open dating is found on most foods including meat, poultry, egg and dairy products. There are no uniform or universally accepted descriptions used on food labels for open dating in the United States.
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As a result, there are a wide variety of phrases used on labels to describe quality dates. Examples of commonly used phrases: It is not a purchase or safety date.
A "Sell-By" date tells the store how long to display the product for sale for inventory management. It is not a safety date. A "Use-By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula as described below. USDA estimates food loss and waste at 30 percent of the food supply lost or wasted at the retail and consumer levels 2.
One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label. 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, donated and consumed beyond the labeled "Best if Used By" date.
Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria.
If a food has developed such spoilage characteristics, it should not be eaten. Microorganisms such as molds, yeasts, and bacteria can multiply and cause food to spoil.
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Viruses are not capable of growing in food and do not cause spoilage. There are two types of bacteria that can be found on food: When spoilage bacteria have nutrients foodmoisture, time, and favorable temperatures, these conditions will allow the bacteria to grow rapidly and affect the quality of the food.
Food spoilage can occur much faster if it is not stored or handled properly. A change in the color of meat or poultry is not an indicator of spoilage The Color of Meat and Poultry.
Traditional Food of Finland When most people think of Norway they picture jutting mountains, vast glaciers, rugged coastlines and deep fjords. No one seems to mention the food, which is a shame because the food found in this northern European country is rich, delicious and unique.
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And while no one seems to go there for the food, most visitors find it a memorable part of their trip. Herring This is the first dish many people think of when they imagine Norwegian food. Pickled herring is eaten at lunch and breakfast, in sauces or in a simple vinegar dressing.
Where to eat it: The colder waters slow the growth of the fish, allowing salmon to develop a richer flavor. Buy salmon at delis, supermarkets and most restaurants, or find it at your hotel buffet. Stockfish Torrfisk, or stockfish, is made using air-dried cod, haddock or pollock fish.
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You'll find the most excellent torrfisk in the north, and generally all over the country. Krumkake Paper-thin krumkake, or "crooked cake," is rolled up around a wooden spoon and then filled with whipped cream or other sweet fillings.
Ideal for anyone seeking a quick, sweet snack.
Krumkake is widely available in bakeries and supermarkets all over the country. Hot Dogs Similar to the hot dogs you already know and love, the Norwegian version, polse, was imported from Denmark to quickly become a fast-food favorite in Norway.
Polse is often served with lompe, a simple flatbread made from flour and water.