The Meaning Behind Food Product Dates and How Useful Are They to the Consumer

Except for infant formula and some baby food, product dating is not generally required by U.S. Federal regulations. There is also no universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the U.S where much of the food supply has some type of date, and other areas where almost no food is dated.

Dates on packaged foods alert the consumer, the store and the manufacturer as to the quality of the food product. These dates are not safety dates and do not automatically mean the product is no longer safe or is spoiled in some way. After the date passes, the product should still be safe if it was handled properly, although the longer you keep it after that date, the greater possibility of spoilage.
If the package does have a date it will most likely have one of the following:

--"Sell-By" date tells the store the last day the product should be offered for sale. You should buy the product before the date expires and only hold it for two or three days beyond this date if it is well refrigerated.

--"Best if Used By (or Before)" and "Best Before End" date is directed at the consumer by the manufacture guaranteeing the best freshness, quality, flavor etc.

--"Use-By" date is directed at the consumer and is the last date recommended for use of the product while at peak quality. The date has been determined by the manufacturer, packer or distributor of the product.

--"Closed or coded dates" are packing numbers used by the manufacturer. These codes, which appear as a series of letters and/or numbers, might refer to the date or time of manufacture. They aren't meant for the consumer to interpret as "use-by" dates. There is no book that tells how to translate the codes into dates.

--"Packed on" dates are sometimes found on canned and frozen food. This date indicates the packaging date and is generally not useful for the consumer.

--"Expiration" or "Exp" is the last date on which a product should be used, similar to the "Use By" date.

Even though products may still be useable after the date, I still recommend not purchasing or using any food product that has passed its "Use By" or "Sell By" date. The manufacturer actually does not want you too either. They want you to continue purchasing their product and if you have a bad or less than expected experience then there is a good chance you are not going to buy that product again.

If you must use or consume the product for whatever reason, just examine the food closely, using all your senses in the following order (this is assuming the packaging is still intact and has not been damaged, dented or bloated in any way):

1. Does the product look good or normal? No abnormal colors, growth, fluids or coating of some unusual matter.

2. Does the product smell out of the ordinary or just spoiled?

3. If it passes the first 2 tests, then lastly taste a small portion (assuming the product is not a raw meat, poultry, seafood or other product that requires cooking first). Is there any out of the ordinary flavor or sharp or strong taste that is not normally present?

If any of these out of the ordinary characteristics are present, then by all means dispose of the product in a safe manner - wrapped up tightly for disposal so others will not be able to get to it.



May 27, 2009
By: Michael Doom
Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food safety, and how to prevent food poisoning hazards. To learn more visit
http://www.FoodPoisoningPrevention.com.
Source:http://www.articlesbase.com/health-articles/the-meaning-behind-food-product-dates-and-how-useful-are-they-to-the-consumer-549558.html

Storage Of Fresh And Frozen Foods

The air in a fresh food refrigerator is always quite dry. What moisture there is in the refrigerator tends to collect and condense on the evaporator surfaces. Therefore, food containers should be covered and as air tight as possible to keep food moist.

The temperature inside the fresh food cabinet should be kept at 35 to 45 degrees F. Most fresh foods may be kept from three days to a week at the above temperatures. Unfrozen meat and fish should be stored at as close to 32 degrees F as possible . Fruits and vegetables should be cleaned and prepared for the table before being refrigerated.

For Storage Of Frozen Food In The Freezer

The air in a food fgreezer, as in refrigerator, is very dry. Any moisture in the air of the freezer quickly condenses on the evaporator coil surfaces. it is very important, therefore, that all frozen foods be packedaged in moistureproof containers.

When packaging food for the freezer, as much air as possible should be removed from the packaging. Frozen food packages must be tightly sealed . Ordinary paper is too porous for freezer use. If not properly packaged, frozen food will develop " freezer burn" .

Freezer burn is indicated by a change in color of the food. Food value is not affected but there is a change in color and outside appearance.

Most frozen foods, if kept at temperatures of 0 to -10 degrees F may be kept for several weeks. Food to be kept for a year or more should be frozen at -20 degrees F or lower. Some frozen foods keep better then others; beef keeps better then pork.

It is a good idea to keep a thermometer in the refrigerator and freezer to make sure you don't have any refrigerator repair issues. We give free thermometers to our customers who need Ge refrigerator repair Tucson, AZ.



May 27, 2009
Source:http://www.articlesbase.com/home-and-family-articles/storage-of-fresh-and-frozen-foods-854281.html

Private Catering - Brief Business Techniques

The catering is becoming a great business in these days. The main advantage of catering business is the requirement of capital for this business is quite low. In fact if you have a good chef with you then you can rent the catering equipments and appoint some people to join you in daily payment business initially. Later you can have a stable catering set-up including the manpower and the equipments for your business. In short the catering is of two types viz. the event catering and the mobile catering. Event catering includes the catering for some special events such as wedding catering, catering party and dinner party catering etc. So now let us discuss a little about the business of catering.

While you are in the catering business, then the most important thing is to plan the business strategies carefully. Finding clients is also an important part of this business. You can have the clients through the classified advertisements or through your personal contacts. First of all you should learn the ways to be modest with your customers. Because the modesty you can have some more orders through the contacts of the client. After that you should listen the requirements of your client carefully. Now you have to organize a little more than the requirement of your customer. Some times the event catering includes the catering orders for the breakfast catering, lunch and the dinner - all three. These types of orders are always profitable. So you should deal these types of orders with immense care.

Now, before going through the factors like menu or food, it is very much important to look through some other factors. First of all, you have to organize the fresh drinking water to be used in cooking and drinking purpose of the guests. Secondly, the related equipments are very much essential too. Equipments include the food containers, dishes, spoons, glasses, and napkins etc. You should look for the good quality dining tables too. You can have collaboration with any good catering service equipment supplier for this purpose. After organizing all these, appoint some people and divide the responsibilities on them. Some will help the chef while some will be involved in serving and cleaning. Positively appoint a catering guide while your employees are serving the food.

The let us come to the major part of the private catering service business that is the catering menu. It is always better to leave the responsibility of selecting the menu to the client. While he is selecting the menu you can explain the pros and cons of a particular menu. You can suggest any other menu instead of any particular menu selected by the client with the particular reason. Now, you should suggest the menu that most people like. For an example, when a client wants to go for the Italian menu you should suggest him to include pizza in the list of menu as most of the people like it.

Lastly, you should have a good chef with you and you should try your level best to hold him with your company. Along with the mobile catering and event catering, the future of private catering and the buffet catering are seemed to be bright too.

May 8, 2009
About the Author/Author Bio
By: George Walker

George Walker private caterers Hawaii offers Hawaii private catering, Breakfast catering, buffet catering, catering equipment suppliers, wedding catering events, catering for special events, catering guide, catering menu, catering party, catering services, catering supplies, corporate event catering, dinner party catering, full service catering, planning your event, private catering.

Article Source: http://www.articlesphere.com/Article/Private-Catering---Brief-Business-Techniques/137945

Learning to make healthier choices at fast food restaurants

Making healthier choices at fast food restaurants is easier if you prepare ahead by checking guides that show you the nutritional content of meal choices at your favorite restaurants. Free downloadable guides help you evaluate your options. If you have a special dietary concern, such as diabetes, heart health or weight loss, the websites of national non-profits provide useful advice. You can also choose to patronize restaurants that focus on natural, high quality food.

If you don’t prepare ahead of time, common sense guidelines help to make your meal healthier. For example, a seemingly healthy salad can be a diet minefield when smothered in high-fat dressing and fried toppings, so choose a salad with fresh veggies, grilled toppings and a lighter dressing. Portion control is also important, as many fast food restaurants serve enough food for several meals in the guise of a single serving.
Top tips for healthy eating at fast food restaurants

Make careful menu selections – pay attention to the descriptions on the menu. Dishes labeled deep-fried, pan-fried, basted, batter-dipped, breaded, creamy, crispy, scalloped, Alfredo, au gratin or in cream sauce are usually high in calories, unhealthy fats or sodium. Order items with more vegetables and choose leaner meats.

Drink water with your meal. Soda is a huge source of hidden calories. One 32-oz Big Gulp with regular cola packs about 425 calories, so one Big Gulp can quickly gulp up a big portion of your daily calorie intake. Try adding a little lemon to your water or ordering unsweetened iced tea.

“Undress” your food. When choosing items, be aware of calorie- and fat-packed salad dressings, spreads, cheese, sour cream, etc. For example, ask for a grilled chicken sandwich without the mayonnaise. You can ask for a packet of ketchup or mustard and add it yourself, controlling how much you put on your sandwich.

Don't be afraid to special order. Many menu items would be healthy if it weren't for the way they were prepared. Ask for your vegetables and main dishes to be served without the sauces. Ask for olive oil and vinegar for your salads or order the dressing "on the side" and spoon only a small amount on at a time. If your food is fried or cooked in oil or butter, ask to have it broiled or steamed.

Watch portion size - an average fast food meal can run as high as 1000 calories or more, so choose a smaller portion size, order a side salad instead of fries, and don't supersize anything. At a typical restaurant, a single serving provides enough for two meals. Take half home or divide the portion with a dining partner. Sharing might make dessert (or something else indulgent) more of an option.

Watch your salt. Fast food restaurant food tends to be very high in sodium, a major contributor to high blood pressure. Don’t add insult to injury by adding more salt.

Avoid buffets – even seemingly healthy ones like salad bars. You'll likely overeat to get your money's worth. If you do choose buffet dining, opt for fresh fruits, salads with olive oil & vinegar or low-fat dressings, broiled entrees and steamed vegetables. Resist the temptation to go for seconds, or wait at least 20 minutes after eating to make sure you're really still hungry before going back for more.

Eat mindfully. Pay attention to what you eat and savor each bite. Chew your food more thoroughly and avoid eating on the run. Being mindful also means stopping before you are full. It takes time for our bodies to register that we have eaten. Mindful eating relaxes you, so you digest better, and makes you feel more satisfied.

Remember the big picture – Think of eating out in the context of your whole diet. If it is a special occasion, or you know you want to order your favorite meal at a nice restaurant, make sure your earlier meals that day are extra healthy. Moderation is always key, but planning ahead can help you relax and enjoy your dining out experience while maintaining good nutrition and diet control.

May 7, 2009
Maya W. Paul, Certified Holistic Health Counselor, Suzanne Barston, and Robert Segal, M.A. contributed to this article. Last modified: April 2009.