FOOD SHELF LIFE GUIDELINES FOR - JULY 2018 - Harvest Manitoba
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G UID E L INE S FOR
FOOD SHELF LIFE
- JULY 2018 -GUIDELINE FOR DISTRIBUTING FOOD - PAST THE
TIME FRAME PAST PRODUCE JUICES AND SOFT BREAD & PACKAGED GRAINS, MEAT & DELI MEATS PREPARED FOODS MILK AND CULTURED
BEST BEFORE DRINKS BAKERY CEREALS & BAKED SEAFOOD NON-DAIRY DAIRY
GOODS ALTERNATIVES
Fruit / Granola, Flours, Prepared meals, Milk (Fresh,
Fruit & Packaged fresh pasta, Powdered,
PRODUCT Vegetables - Loaves, Rices, Dry Pastas, Deli Meats, Yogurt,
Vegetable and Bulk Meats, cooked meats, Canned, UHT
DESCRIPTIONS Whole, Rolls, Cookies, Crackers, Sausages kefir,
Juices & Soft Poultry, Fish Mixed Salads, tetrapak);
Uncut, Unpeeled, Bagels, Breakfast/Lunch sour cream
Drinks Soups, Stews, Soy & Almond
Undamaged Muffins Cereal Bars
Cut produce Beverages
Less than Less than Less than
Fresh, whole 2 hours
ROOM 1 - 7 days 2 hours Up to Less than 2 hours Less than Less than
(If refrigeration NA 2 hours (If refrigeration 2 hours (If refrigeration 2 hours
TEMPERATURE 1 Week
needed) needed) needed)
Fresh, whole;
leafy greens 3 - 4 days 3-5
1 day - 2 months whole pieces; deli counter; 2 - 3 days meal 1 - 2 Days
7 - 10 days
(depending 2 Weeks 1 - 2 days ground; items; 3 - 4 days 1 - 2 weeks
REFRIGERATED (If refrigeration NA 7 days (If refrigeration
on produce and needed) 1 - 2 days cut fruits and needed) cultured
commercially
condition) seafood/fish package vegetables
Beef, lamb pork,
veal, whole poultry
12 months; 1 - 3 months
poultry pieces 6 months; cultured;
FROZEN 1 Year 1 Year 3 Months NA 2 - 3 Months 4 Months texture may texture will
6 months;
ground meat change change
2-3 months;
fish 2-6 Months;
and shellfish
2-4 months
CANNED /JARRED NA 1 Year NA NA NA NA NA 1 Year NA
/ BOTTLED
UHT -
BOXED 6 - 12 Months
NA Up to 1 Week 6 - 12 Months NA NA NA 6 months, NA
/ BAGGED Powdered** Milk powder: Temperature is a critical quality factor for milk powder. Keep milk powder
BEST BEFORE DATE
cool.
Best Before Date: This gives consumers information as to when the product is at its best -
with sensory qualities as acceptable as the day it was made when stored
under appropriate conditions and packaging is intact.
Best Before dates indicate the shelf life of foods. They are not indicators of
food safety.
Some manufacturers changed their wording in 2018 to “Better Before”.
Expiry Date: Tells consumers that the product may not be providing them with the nu-
CHEESE FATS GENERAL GROCERY NON-FOOD INFANT FORMULA
AND NUTRITIONAL trients expected of the product and they should no longer consume it after
(SHELF STABLE)
SUPPLEMENTS that date.
Products with Expiry Dates must not be shared past the date on the
May include: Laundry Detergent, Note: packaging.
Cottage cheese, Butter,
Canned pastas, Mixed Product These products
cream & soft Margarines; Products Include: Infant Formula (Canned or Boxed, Liquid or Powdered), and many Nutrional
canned meats/ Pallets, Deodorants, contain Expiry
cheeses, hard Cooking Oils
fish,Tomato Sauces, Body Washes, Dates - not Best Supplements and Meal Replacements (Canned, Boxed, or Ready to Use,
cheeses (most)
condiments, etc. Diapers, Infant Before Dates Liquid or Powdered).
Wipes Note that baby foods for older babies and toddlers have Best Before dates,
not expiry dates.
Less than
Less than 2 hours NA
2 hours
NA Food Products and their ability to be shared should always be based on:
(If refrigeration
needed) 1) Ensuring the product has been handled safely (ie. Chilled product is kept chilled).
2) Assessing all packaging for integrity (i.e., dents, creases, etc.) based on Food
Banks Canada Safe Food H.andling Standards.
1 - 2 weeks 3) That the product is at a level of quality (e.g., taste and smell) that is still worth
cottage sharing.
cheese;
1-5 NA 4) That the Manufacturer’s Branding will not be compromised if the product is
3 - 6 months NA
Months shared.
hard blocks;
1 - 2 months
DO NOT
soft blocks
DISTRIBUTE NOTE: This information is to be used as a guide only. It was developed based on general knowledge, indus-
try practices and the understanding that best before dates are about sensory quality.
PAST EXPIRY
DATE FOR REFERENCE:
6 - 12 months
- Canadian Food Inspection Agency, Date Labelling on Pre-packaged Foods, Date Modified: 2013-07-07, Avail-
hard cheese able at: http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets/labelling-food-packag-
blocks; 6 - 12
NA NA ing-and-storage/date/eng/1332357469487/1332357545633
3 - 6 month Months
- M.A. Freitas, J.C. Costa, Shelf life determination using sensory evaluation scores: A general Weibull mod-
soft blocks eling approach, Computers & Industrial Engineering, Vol. 51, No. 4, 2006, pp. 652-670.
- A. Giménez, F. Ares, G. Ares, Sensory shelf-life estimation: A review of current methodological approach-
es, Food Research International, Vol. 49, No 1, 2012, pp. 311-325.
- S. Guerra, C. Lagazio, L. Manzocco, et al., Risks and pitfalls of sensory data analysis for shelf life prediction:
Data simulation applied to the case of coffee, ‘Food Science and Technology, Vol. 41, No. 10, 2008, pp. 2070-
2078.
6 - 12 Months
1 - 2 Year - Stilltasty.com and EatByDate.com for additional guidelines.
NA (shelf stable 1 Year
oils) - Utah State University Cooperative Extension Service, Food Storage: Dried Milk, Available at: http://exten-
sion.usu.edu/foodstorage/htm/dried-milk
NA NA 6 - 12 Months 1 Year
I NFOR MAT I ON : Co nt ac t Fo o d Banks Can ad a at 1 -8 7 7 -535-0 9 58
o r info@food b a nksc a n ada.ca | Date c re ate d : Jan u ar y 2 01 1 . Date u p d ate d : M ar 2 01 8 .NOTE: Most fresh fruits and vegetables do not have best before
FRUIT & VEGETABLES dates - quality determines whether they should be shared.
CANNED FROZEN WHOLE
DRIED
FRUITS & FRUITS & FRUITS & VEGETABLES VEGETABLES VEGETABLES VEGETABLES VEGETABLES VEGETABLES FRUITS FRUITS FRUITS FRUITS FRUITS
FRUITS
VEGETABLES VEGETABLES VEGETABLES
Root Cold shelf Harder fruit
Fresh, whole, Tender fruit e.g. apples,
Bagged frozen vegetables vegetables Salad mixes Shelled (peaches, Berries Fresh Dried
Canned fruits undamaged, (e.g carrots, beets, (e.g. broccoli, celery, Fresh, cut up and leafy pears (depends Fresh, fruit
fruits & fresh garden Bean sprouts nectarines, (depends fruit salad
& vegetables uncut fruits & parsnips, etc) green-top carrots) vegetables greens (bagged, on fruit and cut up various
vegetables peas (fresh, bagged) plums) - depends on fruit and (mixed in
vegetable - depends on - depends on
on fruit and condition); fruit condition) fruit juice) types
prewashed)
vegetable and vegetable and
condition with skin (e.g.
condition condition Oranges)
1-2 years NA Depends on 1-6 weeks NA < 2 hours < 2 hours < 2 hours < 2 hours Up to 1-2 weeks 1-3 days < 2 hours < 2 hours 6-12
produce 1 week months
1 day 1 day 1 day 1 day
Depends on - depends on - depends on - depends on - depends on 1-2
NA NA 1-2 months 1-4 weeks prior storage prior storage prior storage 2-4 1-2 months 5-10 days 3-4 days
produce prior storage weeks 3-5 days years
conditions conditions conditions conditions
NA 8-10 months Depends on NA NA NA NA 1 month NA 6-8 NA indefinite
produce NA NA NA
months
If juice develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. Expiry Date is an indicator of nutritional quality. At the Expiry Date the food
Assumptions: refrigerator temperatures are
It is not an indicator of food safety. When will have the nutritional content declared on the label if the
maintained at 0°C-4°C (food keeps fresh longer
stored under appropriate conditions and food was stored under appropriate conditions and the packag-
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature the packaging is intact, the food is expect- ing is intact. Most foods have Best Before dates. Foods such as
storage is 10-25°C, dry and dark. ed to have acceptable taste and smell at its infant formulas and meal replacements will have Expiry Dates.
best before date. Products should not be shared after the Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.MILKS CREAM & OTHER BEVERAGES
TIME FLUID MILK & FLUID MILK & REFRIGERATED
EVAPORATED POWDERED FRUIT/ COLD
NON-DAIRY NON-DAIRY COFFEE SOFT WATER
FRAME POWDERED MILK CREAM COFFEE VEG JUICE FRUIT/ FRUIT/ FRUIT/ HOT DRINK
BEVERAGES - BEVERAGES - WHITENER DRINKS
PAST BEST MILK (CANNED) WHITENER VEG JUICE VEG JUICE VEG JUICE DRINKS MIXES
BEFORE REFRIGERATED SHELF-STABLE
Ultra High
Product Milk and Temperature Powdered Canned
Milk
Descriptions non-dairy Pasteruized Juice Instant coffee, dry drink and bottled
Powder* Evaporated Non-dairy Non-dairy Bottled
beverages (Tetra-Pak or pouch) Pasteurized boxes Juice Refrigerated Frozen coffee pods, mixes E.g. soda/pop,
(pasteurized Milk refrigerated powdered water
(e.g. Soy, Almond, Milk and non-dairy bag, box or refrigerated shelf cans shelf juice juice tea bags; hot ice tea, vitamin
commercially liquid coffee coffee plain
rice, Coconut beverages canned liquid cream stable stable - pasteruized concentrate chocolate, flavoured water,
canned whitener whitener
beverages) (e.g. Soy, Almond, powder) ovaltine crystals energy
Refrigerated Coconut beverages) drinks
Shelf stable
Room < 2 hours 1-6 Non-fat 1 year; low < 2 hours < 2 hours 2-4 2-3 6-9 7 - 10 days < 2 hours Instant coffee 6 - 12 9 - 12 2-3
Temperature months in bag 3 fat skimmed months months months 2- 3 years; month month years
months; evapora- ground coffee
non-fat in ted milk 9 (Vacuum pac-
ked) 1 year; co-
can 2 years; months
ffee pods 3-8
whole milk months; tea
6-12 months;
hot chocolate
6-12
2-3 days dairy; 1-2
Refrigerated 3-5 days soy, NA NA NA weeks 5 - 7 days NA NA NA 7 - 10 days NA NA NA NA NA
rice, almond,
coconut, hemp
milks
3 - 4 months; NA 3 years NA 2-4 months; NA NA NA NA 8 - 12 8 - 12 Instant coffee 1-2 NA NA
Frozen
texture may texture will months months indefinite; years
change change, whi- whole bean
pping cream coffee
will not be 2-3 years;
whippable ground coffee
1-2 years
*Milk powder Temperature is a critical quality factor for milk powder. Keep milk powder cool. At 10°C or lower, milk powder can have 3-5 Food Products and their ability to be shared should always be based on:
year shelf life; at 32°C, off flavours will develop within 6 months.
1) Ensuring the product has been handled safely (ie. Chilled product is kept chilled).
Best Before Date This gives consumers information as to when the product is at its best - with sensory qualities as acceptable as the day it
2) Assessing all cans for integrity (i.e., dents, creases, etc.) based on Food Banks Canada Safe
was made when stored under appropriate conditions and packaging is intact. Best Before dates indicate the shelf life of
Food H.andling Standards.
foods. They are not indicators of food safety.
3) That the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
Expiry Date Tells consumers that the product may not be providing them with the nutrients expected of the product and they should no
longer consume it after that date. Products with Expiry Dates must never be shared past the date on the packaging. 4) That the Manufacturer’s Branding will not be compromised if the product is shared.
Note: This information is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
For reference: Canadian Food Inspection Agency, Date Labelling on Pre-packaged Foods, Date Modified: 2013-07-07, Available at: http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets/labelling-food-packaging-and-storage/date/eng/1332357469487/1332357545633.
M.A. Freitas, J.C. Costa, Shelf life determination using sensory evaluation scores: A general Weibull modeling approach, Computers & Industrial Engineering, Vol. 51, No. 4, 2006, pp. 652-670. A. Giménez, F. Ares, G. Ares, Sensory shelf-life estimation: A review of current methodological
approaches, Food Research International, Vol. 49, No 1, 2012, pp. 311-325.
S. Guerra, C. Lagazio, L. Manzocco, et al., Risks and pitfalls of sensory data analysis for shelf life prediction: Data simulation applied to the case of coffee, ‘Food Science and Technology, Vol. 41, No. 10, 2008, pp. 2070-2078.
Utah State University Cooperative Extension Service, Food Storage: Dried Milk, Available at: http://extension.usu.edu/foodstorage/htm/dried-milkGRAINS, CEREALS & LEGUMES
TIME FRAME CRACKERS BREADS BREADS DRY PASTA/ FRESH PASTA/ WHOLE GRAIN FLOURS, LOW FAT OTHER DRIED OATMEALS BOXED FLOUR
PAST BEST AND COOKIES NOODLES/ NOODLES GRAIN FLAKES, BROWN FLOURS GRAINS & LEGUMES CEREALS BASED
BEFORE WHITE RICE RICE EXCEPT OATS CEREALS MIXES
Commercially Dry Pasta Fresh Whole grain flours with White flour, White rice, Dried beans, Instant oatmeal, Various Cake, cookie
Dry Crackers Bakery Style packaged Loaves, (e.g. wheat or rice refrigerated germ/fat content cornmeal/ corn Whole Barley peas and flavoured Instant boxed/ brownie,
Product Loaves, Rolls, Rolls, Bagels, noodles of various pasta/ noodles (e.g. whole wheat flour), flour, chickpea and low fat lentils oatmeal; 1-5 packaged muffin,
and Cookies,
Descriptions etc. Muffins, etc.
shapes) (e.g. wheat or rice Brown Rice (gram/ besan) flour grains minute oatmeals breakfast - buscuit,
rice cakes
noodles) type cereals pancake/
waffle mixes
Room 1 - 2 months 2 - 3 days 5 - 7 days 1 - 2 years Less than 2 4 - 6 months; Corn flour 9-12 3 years 3 years Instant - 1-2 6-8 6 - 12
Temperature hours brown rice months; coarn years; flavoured months months
6 - 8 months meal 1-2 years; 6-9 months;
white & Rice other 2-3 years
flour 6-8 months
Refrigerated NA NA 1 - 2 Weeks NA 4 - 5 days 6 - 8 months; NA NA NA NA NA NA
brown rice
6 - 8 months
Frozen 4 - 5 months 6 months 6 months NA 6 - 8 months 6 - 12 months NA NA NA NA NA NA
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It is Expiry Date is an indicator of nutritional quality. At the Expiry Date the
Assumptions: refrigerator temperatures are
not an indicator of food safety. When stored food will have the nutritional content declared on the label
maintained at 0°C-4°C (food keeps fresh longer
under appropriate conditions and the pack- if the food was stored under appropriate conditions and the
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature aging is intact, the food is expected to have packaging is intact. Most foods have Best Before dates.
storage is 10-25°C, dry and dark. acceptable taste and smell at its best be- Foods such as infant formulas and meal replacements will
fore date. have Expiry Dates. Products should not be shared after the
Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.FATS, OILS & DRESSINGS
TIME FRAME OIL OIL HARD HARD HARD HARD SALAD SALAD SALAD DESSERT DESSERT DESSERT
PAST BEST (LIQUID) (LIQUID) FATS FATS FATS FATS DRESSING DRESSING DRESSING TOPPINGS TOPPINGS TOPPINGS
BEFORE
Cooking oil Specialty oils Ghee, Margarine Butter Shortening Mayonaise Creamy Vinagrette Whipped topping Dessert topping Dessert
Product - e.g. canola, -e.g. sesame, coconut oil / lard dressings dressings - aresol can mix dry topping
Descriptions corn, safflower, walnut, olive (regfrigerated) powdered frozen
vegetable oil (protect from
light)
Room 1 2 months Olive 12 1 2 months NA NA 6 months 3 - 4 months 1 - 2 months 3 - 4 months NA 12 months NA
Temperature months;
Sesame 6
months; walnut
or hazelnut 1
month;
2 years NA NA 4 - 5 months 1 month 12 months NA NA NA 3 months NA NA
Refrigerated
(some oils will
separate)
Frozen NA NA NA 6- 8 months 6 - 12 months; NA NA NA NA NA NA 6 months
unsalted
6 - 9 months;
cultured
6 - 9 months
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It Expiry Date is an indicator of nutritional quality. At the Expiry Date the
Assumptions: refrigerator temperatures are
is not an indicator of food safety. When sto- food will have the nutritional content declared on the label
maintained at 0°C-4°C (food keeps fresh longer
red under appropriate conditions and the if the food was stored under appropriate conditions and
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature packaging is intact, the food is expected to the packaging is intact. Most foods have Best Before dates.
storage is 10-25°C, dry and dark. have acceptable taste and smell at its best Foods such as infant formulas and meal replacements will
before date. have Expiry Dates. Products should not be shared after the
Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.PREPARED & DELI FOODS
TIME FRAME DELI HOT DELI COLD DELI MEAL CONDIMENTS CONDIMENTS CONDIMENTS CONDIMENTS PASTA PASTA SAUCE CANNED VINEGAR
PAST BEST SALADS MEALS MEALS MIXES SAUCES SAUCES MIXES FOODS
BEFORE
Hot prepared Cold meals Macaroni & Tomato based Mustard, Various sauces Ketchup, Tomato Cream Dry Mixed commercially white,
Mixed Deli meals e.g. Ro- (e.g. sandwiches) Cheese dinner chili sauce, relish, (e.g. hoisin, BBQ sauce, based based packaged canned, prepared cider, rice,
Product tisserie Chicken - must not be mixes salsa, taco pickles, fish, blackbean, horseradish pasta pasta Sauce foods (e.g. baked malt
salads
Descriptions (must be kept Hot unrefrigerated, (Dry boxed sauce bullion cubes/ oyster, plum) (shelf stable), sauce sauce mixes beans, spagetti vinegars
above 60C or Cold depnds on mixes) (bottle/jar) granules cocktail/ noodles and sauce,
below 4C) condition seafood sauce stews, soups)*
Room NA NA NA 3 months 12 months 2 years Soy, steak 6 - 12 12 6-8 6 - 12 2 years Indefinitely
Temperature Worcestershire months months monhts months (may develop
sauce 3 years; cloudiness)
hot pepper
sauce 5 years
Refrigerated 1 - 2 days 3 - 4days 1 - 2 days NA NA NA NA NA NA NA NA NA NA
Frozen NA 1 month NA NA NA NA NA NA NA NA NA NA NA
* 2 years after the best before date; 5 years after manufacture date if no best before date.
‘The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It is Expiry Date is an indicator of nutritional quality. At the Expiry Date
Assumptions: refrigerator temperatures are
not an indicator of food safety. When stored the food will have the nutritional content declared on
maintained at 0°C-4°C (food keeps fresh longer
under appropriate conditions and the pack- the label if the food was stored under appropriate con-
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature aging is intact, the food is expected to have ditions and the packaging is intact. Most foods have
storage is 10-25°C, dry and dark. acceptable taste and smell at its best be- Best Before dates. Foods such as infant formulas and
fore date. meal replacements will have Expiry Dates. Products
should not be shared after the Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.EGGS, CHEESE & DAIRY PRODUCTS
TIME FRAME SHELL LIQUID EGGS & CHEESES FROM HARD CHEESE SEMI-SOFT/SOFT COTTAGE HARD DRY REFRIGERATED REFRIGERATED FERMENTED
PAST BEST EGGS SUBSTITUTES RETAIL DELI COMMERCIALLY CHEESE COMMERCIALLY CHEESE CHEESES PROCESSED DAIRY-BASED DAIRY
BEFORE PACKAGED PACKAGED CHEESES DIPS PRODUCTS
Grade A eggs Pasteurized Deli packaged E.g., Cheddar, E.g. , Mozzerella, Cottage Cheese, Grated Refrigerated Cream Dips made with Yogurt, sour
Product in shell eggs / cheese slices Marble, swiss, Camembert, Brie, Feta, Ricotta cheese parmesan/ Cheese, Single Slices, sour cream, cream, kefir,
Descriptions egg substitutes and pieces brick; block, blue, Gruyere, Havarti; romano sold Velveeta, Laughing cream cheese commercial
shredded or block, shredded, sliced, unrefrigerated Cow triangles commercially buttermilk
sliced crumbled packaged
Room Less than Less than Less than Less than 2 Less than Less than 9 - 12 months Less than 2 hours Less thanMEAT POULTRY SEAFOOD & ALTS
TIME FRAME UNCOOKED MEAT UNCOOKED UNCOOKED FISH/ COOKED MEATS/ REFRIGERATED DELI DELI MEATS FROM UNREFRIGERATED VEGGIE TOFU/SOYBEAN PEANUT
PAST BEST (EXCL. POULTRY) POULTRY SHELLFISH FISH/ SHELLFISH MEATS COMMERCIALLY RETAIL COUNTER MEATS BURGERS CURD BUTTER
BEFORE PACKAGED
Packaged and Bulk Packaged and Bulk Packaged and Bulk Tins, commercial Cooked Deli Meats Cooked ,sliced or Dry, hard meats Veggie Fresh tofu/
Product uncooked Meats, Ground uncooked poultry, Ground uncooked (low fat pouches (e.g. (cold cuts), semi-dry chunks of Deli Meats (e.g., dry salami, Burgers soybean curd
BUTTERS, SEE MISCELLANEOUS
FOR PEANUT BUTTER AND NUT
Descriptions Meats/Fresh Sausages poultry/Fresh poultry and high fat fish, beef, salmon, tuna, sausage/salami, cooked (cold cuts) packaged pepperoni and (frozen)
Sausages shellfish) sardines, mackerel, sausages (e.g. hotdogs, at retail counter jerky)
shellfish) weiners, kielbasa)
Room Less than 2 hours Less than 2 hours Less than 1 - 2 years Less than 2 hours Less than 2 hours 4 - 6 weeks NA Less than
Temperature 2 hours 2 hours
3-5 days; ground 1 - 2 days 1 - 2 days NA 7 - 10 day 3 - 5 days 6 months NA 3 - 5 days
Refrigerated meats 1-2 days;
bacon 1 week
Frozen Beef 9 - 12 months; Whole poultry Low fat fish NA 2 - 3 months 2 - 3 months 9 - 12 months 6 months 3 - 5 months
pork, ham 6 - 9 months; 12 months; pieces (cod, tilapia)
lamb 6 - 9 months; veal 6-12 months; ground 6 - 8 months; high
4 - 6 months; ground 3-4 months; sausages fat fish (salmon,
meat 3 - 4 months; and bacon 1-2 months char, mackerel)
sausages and bacon
2 - 4 months;
1 - 2 months
shellfish
3 - 4 months
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It is Expiry Date is an indicator of nutritional quality. At the Expiry Date
Assumptions: refrigerator temperatures are
not an indicator of food safety. When stored the food will have the nutritional content declared on
maintained at 0°C-4°C (food keeps fresh longer
under appropriate conditions and the pack- the label if the food was stored under appropriate con-
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature aging is intact, the food is expected to have ditions and the packaging is intact. Most foods have
storage is 10-25°C, dry and dark. acceptable taste and smell at its best be- Best Before dates. Foods such as infant formulas and
fore date. meal replacements will have Expiry Dates. Products
should not be shared after the Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.BABY FOOD & MEAL REPLACEMENTS
TIME FRAME INFANT BABY AND BABY AND ADULT MEAL ADULT MEAL MEAL/ENERGY MEAL/ENERGY MEAL/ENERGY
PAST BEST FORMULA TODDLER FOOD TODDLER FOOD REPLACEMENTS REPLACEMENTS SUPPLEMENTS SUPPLEMENTS SUPPLEMENTS
BEFORE
All Infant Formula - Cereal mix Vegetable/fruit Complete Meal Complete Meal Meal substititues/ Breakfast/ Dry or Chewy Granola
Product Complete Meals for (dry mix) puree, mixed foods Replacement Liquid Replacement supplements (e.g. Lunch/ Energy and Cereal Bars
Descriptions Infants (prepared in jars, (E.g. Ensure, Boost) Powders breakfast drinks) bars (e.g. Clif) (e.g. Quaker, Nature
pouches, etc.) Valley, Kind)
Room Do not distribute 6 months 6 months Do not distribute Do not distribute 6 months 6 months 6 months
Temperature past expiry date past expiry date past expiry date
Refrigerated
Do not distribute NA NA Do not distribute Do not distribute NA NA NA
past expiry date past expiry date past expiry date
Frozen
Do not distribute NA NA Do not distribute Do not distribute NA NA NA
past expiry date past expiry date past expiry date
Products with Expiry Dates should not be shared past the date on the packaging.
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It Expiry Date is an indicator of nutritional quality. At the Expiry Date the
Assumptions: refrigerator temperatures are
is not an indicator of food safety. When sto- food will have the nutritional content declared on the label
maintained at 0°C-4°C (food keeps fresh longer
red under appropriate conditions and the if the food was stored under appropriate conditions and
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature packaging is intact, the food is expected to the packaging is intact. Most foods have Best Before dates.
storage is 10-25°C, dry and dark. have acceptable taste and smell at its best Foods such as infant formulas and meal replacements will
before date. have Expiry Dates. Products should not be shared after the
Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.MISCELLANEOUS
TIME FRAME PUDDING PUDDING JAM/JELLY SWEET SUGAR AND HONEY PEANUT BUTTER & NUTS & SEEDS SNACKS - SNACKS - SNACKS SNACKS
PAST BEST SPREADS NUT BUTTERS HIGH FAT LOW FAT
BEFORE
Fruit jams Nutella Sugar and Honey Peanut Butter; Shelled nuts Potato chips, Pretzels, Popcorn kernels Popcorn kernels
Pudding cups Dry Pudding and jellies, (unpasteurize and Natural peanut butter and seeds Corn chips, popcorn unpopped in microwaveable
Product Mix Marmalade pasteurized; creamed, (no hydrogenated oils ) Nachos* (prepared packets
(Non-refrigerated)
Descriptions liquid, crystallized) and nut butters
Room 1 month 1 - 2 months 1 year 1 - 2 years Indefinitely 12 months; 2 - 4 weeks 2 months 6 months 2 years 12 months
Temperature (keep moisture out) Natural style
2 - 3 months
Refrigerated NA NA NA NA NA 12 months; 6 - 9 months NA NA NA NA
Natural style
3 - 6 months
Frozen NA NA NA NA NA NA 9 - 12 month NA NA NA NA
The information in this table is to be used as a guide only. It was developed based on general knowledge, industry practices and the understanding that best before dates are about sensory quality.
The suitability for sharing foods should always be based on:
1) Ensuring the product has been handled safely (i.e., refrigerated products are kept at 0°C-4°C).
2) Assessing all packaging for integrity (i.e., damange, dents, creases, etc.) based on Food Banks Canada Safe Food H.andling Standards.
3) Ensuring the product is at a level of quality (e.g., taste and smell) that is still worth sharing.
4) Ensuring the manufacturer’s brand will not be compromised if the product is shared.
Best Before Date is an indicator of the shelf life of a food. It is Expiry Date is an indicator of nutritional quality. At the Expiry Date the
Assumptions: refrigerator temperatures are
not an indicator of food safety. When stored food will have the nutritional content declared on the label
maintained at 0°C-4°C (food keeps fresh longer
under appropriate conditions and the pack- if the food was stored under appropriate conditions and the
at 0°C-2°C than at 3°C-4°C); freezer tempera-
tures are maintained at -18°C; room temperature aging is intact, the food is expected to have packaging is intact. Most foods have Best Before dates.
storage is 10-25°C, dry and dark. acceptable taste and smell at its best be- Foods such as infant formulas and meal replacements will
fore date. have Expiry Dates. Products should not be shared after the
Expiry Date.
For more information contact Food Banks Canada at 1-877-535-0958 or info@foodbankscanada.ca | Date updated: July 2018.You can also read
