Shelf-life of high-risk foods
We cannot always judge the safety of the food we eat by its smell or appearance. Spoilage organisms affect the quality of food by causing it to go rancid, stale or mouldy. Unfortunately the pathogenic bacteria which cause food poisoning, do not affect the appearance, taste or smell of the food.
In order to ensure the safety and quality of the majority of foods you use in your business, the manufacturer has to provide labelling information including the shelf-life (use-by or best-before dates).
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‘Use-by’ dates: Are given to foods which are microbiologically highly perishable and therefore could become a food safety risk. This code is often used for chilled foods such as sandwiches.
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‘Best-before’ dates: This code is given to foods where a use-by date is not applicable. Such products will have a longer shelf-life and this kind of date mark indicates when food is at its best quality.
The date code given to a product will however only apply to that product before it is opened. Once opened the condition of the product will start to deteriorate and this will effect and reduce its shelf-life.
The packaging will often advise you of the reduced life of the product once it has been opened and any changes in how the product must be stored. But what about products which have been prepared in your own premises, what shelf-life should you give them?
The shelf life of the food you prepare will depend upon the condition of the raw ingredients, how the product is cooked/processed, packaged, stored and the standard of cleanliness of your premises, equipment and food handlers. We have provided the following guidelines to help you determine the shelf-life of the products you prepare on site. They are guidelines for the maximum shelf-life, with the first day being the day of production. Please note that this information is based on the assumption that the food was prepared using fresh ingredients under hygienic conditions, has been cooled quickly and transferred to a refrigerator where it is being stored at 5°C or less.
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COOKED MEATS AND FISH:
Joints
Casseroles
Sliced meats
Meat Pies
Gravy/sauces
Cooked fish
Ready to eat shellfish
Cooked meat/fish dishes
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5 days
2 days
2 days
3 days
1 day
1 day
1 day
2 days
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DAIRY PRODUCTS:
Fresh cream cakes
Custard
Hard boiled eggs
Soft cheese
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1day
1 day
2 day
2-3 days
1 day
2 days
2 days
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MISCELLANEOUS COOKED FOODS:
Cooked rice
Canned foods
Cooked vegetables
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The shelf-life of cooked meat/fish dishes can be extended by freezing them. They should be frozen on the day of preparation, labelled to enable stock rotation and used within 1 month. Vacuum packing will also extend the shelf-life of cooked meats providing temperature control is maintained below 5°C and the seal remains intact.