Guidance on date marking and related food information: part 1 (date marking) Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Universiteit Gent
A risk-based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. ‘best before’ date or ‘use by’ date), setting of shelf-life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date marking needs to be taken on a product-by-product basis, considering the relevant hazards, product characteristics, processing and storage ...