Extend the shelf life of food dates are determined and verif

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How to extend the shelf life of food Lightbulb icon Top Tip It is an offence to sell goods past their use by date as they may not be safe for consumption. High-risk Foods High-risk foods are ready-to-eat foods and often contain the ideal conditions for bacterial growth such as moisture and a high protein content. These foods are often stored under refrigeration and are marked with a ‘use-by’ date. ‘Use by’ dates are used to indicate that a food could become harmful after that date. These dates are determined and verified through microbial testing. Examples of high-risk foods include: Cooked meat and poultry. Smoked salmon. Prepared salads and vegetables. Dairy products, such as milk, cream and cheese.

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Meat gravies, sauces, pâté and meat pies. Foods made with uncooked egg, such as mousse and mayonnaise. Seafood, such as cooked shellfish, prawns and oysters. Cooked rice and pasta. Frozen meat products and fish must show the date of freezing or the date of first freezing, if frozen more than once. Frozen meats going on to further processing must carry both the date of production and the date of freezing. The date on batches must be for the oldest component. Freezing makes the pathogens dormant and does not kill them. This is why it is not recommended to refreeze products, and mishandling a frozen product will affect the shelf life. Seafood Back to the top Low-risk Foods Low-risk foods are often stable at ambient temperatures due to preservation methods such as dehydration or acid fermentation.