Dating labeling food in service
This confusion and misunderstanding along with different regulatory date labeling frameworks, may detract from limited regulatory resources, cause financial loss, and contribute to significant food waste.In the United States, the United States Department of Agriculture Economic Research Service (USDA/ERS) estimated that in 2010 about 133 billion pounds of food, which is about a third (31 percent) of the 430 billion pounds of edible food available at the retail and consumer levels, was not eaten as a result of being wasted (Buzby and others 2014).
More specifically, they called for the following actions: Financial support for this scientific review paper was provided by Walmart. Editor’s Note: Former Trader Joe’s Company president Doug Rauch was the keynote speaker at the 2014 IFT Annual Meeting and Food Expo where he shared his thoughts about how to feed the world, one healthy, sustainably sourced meal at time. About IFT This year marks the 75th anniversary of the Institute of Food Technologists.
The "opened on" dating system leaves staff having to figure out when the product should be discarded (which may not be the best procedure).
Facilities usually create a policy to determine how the dating is done in the foodservice department and that is the way they train the staff.
Knowing what these terms mean will help you understand the labels, which in turn will help you make informed choices about the food you buy.
A "best-before" date, also known as a durable life date, tells you when the durable life period of a prepackaged food ends.
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There are different kinds of date markings, depending on the product.