Is it ever OK to serve expired food?

x graphic

With more retailers and operators moving toward serving “ugly” produce, it’s clear that looks aren’t everything when it comes to food. But what if an item is visually appealing—and past its expiration date?

While the consistency of food safety labeling may be in question, The National Restaurant Association encourages its members to adhere to the FDA Food Code, NRA spokeswoman Rachel Sabales says. It reads: “The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.”

“It’s not recommended to go past a use-by date,” she says. “Especially for ready-to-eat foods; there’s normally a food safety reason.”

A study by the National Resources Defense Council found that 90 percent of Americans occasionally throw out food based on date labels out of concern for safety—even though those labels aren’t standardized. A bill introduced in California in March looks to create two date labels: one reading “best if used by,” to indicate quality and flavor, and “expires on,” to communicate safety, Los Angeles magazine reports. Similar bills have been proposed in Congress. 

More From FoodService Director

Managing Your Business
kitchen staff

If noncommercial operators hope to pull job candidates away from restaurant jobs, here’s what they’ll need to offer, according to a flurry of new research.

The data underscore that pay, once third or fourth on most lists of the reasons foodservice employees leave a position, is becoming a far more important consideration for taking or keeping a job. Financial security is particularly important for members of so-called Gen Z, or what’s being defined as young people age 21 and under, according to the study just released by the National Restaurant Association Educational Foundation (...

Ideas and Innovation
tailgate

Not all the rivalry during a weekend of college football is limited to action on the field. Restaurants are intensifying their competition with college and university foodservices for the game day spreads that fans will set up in stadium parking lots and countless living rooms this season.

Operators ranging from Taco Bell to small independents are adding platters and meal packages this fall to capture more of the big-dollar spending by sports fanatics for tailgate parties and “couch gating,” the at-home version. They’re awakening to the opportunity many C&U foodservice...

Sponsored Content
local produce

From The Henry P. Kendall Foundation.

The Henry P. Kendall Foundation has spent more than 60 years investing in people and projects designed to make the world healthier and more sustainable. For the past six of those years, the Foundation has focused on the health and vitality of the food system within its native New England, with an eye toward increasing the amount of locally sourced food that is consumed in the region.

To do that, the Kendall Foundation looked to large-scale institutions, such as colleges and universities.

“By leveraging the buying power of the...

Sponsored Content
chicken wings

From Pierce Chicken.

Consumer demand for comfort foods is at an all-time high. Classic choices such as mashed potatoes, ice cream, French fries, meat loaf and macaroni and cheese continue to attract fans—even in senior living residences, cutting-edge college dining halls and office cafeterias where there are dozens of other on-trend menu choices.

One comforting ingredient that’s in high demand is chicken, but what is it about chicken that makes it such a feel-good food? Well, consumers grew up on Mom’s chicken soup and chicken pot pie, so it could be that it reminds them...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code