Use-by date is a date supplied by a manufacturer or food business to indicate the end of a specified period for using a product under stated storage conditions. The exact meaning and legal status of “use by” vary by country and product category. It should not be confused automatically with a best-before date, which generally relates to quality rather than the same safety claim.
Use-by date commonly communicates a limit for use under specified storage conditions, particularly for highly perishable foods. Best-before date generally indicates the period during which the product is expected to retain its intended quality. Expiration date has specific legal meanings for certain products in some jurisdictions, so the label wording must be interpreted according to local rules.
Check date markings and storage instructions when receiving goods. Rotate stock using a suitable FIFO or FEFO system, where FEFO means first-expired, first-out. Once a package is opened or food is prepared in-house, follow the manufacturer’s instructions and the operation’s approved date-marking and shelf-life procedures.
Example: a foodservice operator checks the use-by date on fresh chicken at receiving, stores it at the required temperature and uses it within the supplier’s stated period.
A product that looks and smells normal is not necessarily safe after its use-by period. Conversely, a product may show quality deterioration before its best-before date if it has been stored incorrectly. Date control must be combined with proper receiving, storage and handling.
Chef’s note: never extend a product’s use period simply by relabelling it or relying on smell. Follow local labelling rules, supplier instructions and the establishment’s food-safety plan.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
