Setting the date on the label is the food business operator's responsibility. The Ministry guidance defines shelf life as the time a food keeps its microbiological suitability and its appearance, smell and taste criteria under proper handling, transport and storage; packaging, transport, storage temperature, pH, water activity and formulation act on it together.
| Method | What is done |
|---|---|
| Static test | Stored at the set temperature beyond the expected life, with chemical, microbiological, physical and sensory tests at intervals; the most common method for use-by dates |
| Accelerated test | Stored at a high, controlled temperature; the life under normal conditions is calculated from kinetic values such as Q10 |
| End-point test | Effects of temperature, humidity and transport in the distribution chain are observed |
| Abuse test | An inoculated pathogen is followed over the period |
For easily perishable food the date is a use-by date, for food that does not spoil quickly at room temperature a best-before date. Food past its use-by date counts as unsafe. The period holds only for the temperature it was found at, so the label also carries the storage temperature (for example keep at +4 °C).
