Ingredient shelf life
Do you ever have ingredients which go out of date before you use them?
Do you use them past their BBE?
Are you legally allowed to use these?
I'm rewritting my procedure on handling out of date materials and would be interested in your views,
cheers
Dear All,
Do you ever have ingredients which go out of date before you use them?
Do you use them past their BBE?
Are you legally allowed to use these?
I'm rewritting my procedure on handling out of date materials and would be interested in your views,
cheers
Hia
in my previous employment we did very occasionally use items past their date
Sue
Hia
in my previous employment we did very occasionally use items past their date, but only if date a day or two out, and if product smelt etc ok, but all our ingredients were cooked again and therefore the micro results would have indicated if there was a problem. We also sometimes used to contact the supplier to verify that the out of date ingredients were safe to use
Sue
PS: would just like to add, previously i was in a junior position, and the desicion to use them was never mine, now im in senior management I WILL NOT be using out of date products, this will be done by specifying the minimum shelf life required on delivery, stock control, and purchasing only what is required
You would have to be careful from a legal standpoint if you were making any descriptions that could become misleading - e.g. 'made from fresh/high quality ingredients' - but again, the effect of the use of out of date ingredients would have to be apparent in the finished product.
It goes without saying that use by foods are a different case entirely (but I said it anyway
We sometimes use out of date ingredients (low risk artificial colours / flavours) but only when the supplier has retested the ingredients and given us an extension of shelf life. I say "only" but I should say "in theory" as when a production machine is stopped we have found that sometimes the production manager would authorise the use before the test results are back. I'm looking for some legal backing to our current policy of no use without an extension. For prepackaged goods for sale we do have a law preventing anyone but the manufacturer altering the shelf life coding.
Jane, I believe that this would be covered under the Food Safety Act but is there anything more specific (as with prepacked goods)?You could use ingredients past their best before date provided that the food produced was of the expected quality
Are you legally allowed to use these?
As long as our HACCP plan allows us to do so.
I believe there are no rules, actually we haven't any rule at least from a legal standpoint.
It depends both on the ingredient and the use in the process.
Generally, a product shelve life is validated against substantiated evidences and reviewed during audit by the food auditors as acceptable evidence in compliant to ensuring the intended food safety level as satisfactorily supported to ensure public health.
Now, why would anyone risk using expired ingredients to make end products when ingredient suppliers have already performed shelve life tests which invariably point to the direction that such expired ingredients may be suspiciously dangerous or may have / likely to have food safety compromise in the form of deliberately altered food safety level in END Products.
IMO, using expired ingredients reverts back to "End-Product-Testing" procedures before product releases and defeats the purpose of CCP Control Programs. It also means that the end product's "expiry or before before dates" are no longer reliable and if not a food safety issue, certainly a quality issue.
I think the new ISO 26000 would point to this direction as well in the form of social responsibility.
Yes, it is the Food Safety Act - It's a very interesting point and not something I have come across before. There are no specific requirements I can think of which apply to the use of ingredients/additives past their best before date.Jane, I believe that this would be covered under the Food Safety Act but is there anything more specific (as with prepacked goods)?
From a legislative point of view, I'm thinking - if you didn't have an authorised extension and you went ahead and manufactured product IF there was a problem you would have great difficulty demonstrating due diligence. Depending on the effect of the ingredient/additive you could end up with one or more of the following offences:I'm looking for some legal backing to our current policy of no use without an extension.
* selling or possessing for sale food that does not comply with food safety requirements (Section 8)
* selling food which is not of the 'nature or substance or quality' demanded by the purchaser (Section 14)
* falsely describing, advertising or presenting food (Section 15)
I think that your policy of no use without extension would stand up as part of your due diligence (plus adhering to it means you are unlikely to commit an offence anyway).
Hope that helps. I'm not aware of a case where this has been tested but will let you know if I come across anything.
Well, when there's a MOQ (Min Order Qty) on a certain ingredient, plus the fact they are produced as a promotion item, we can never finish using this item... Thus it would sit there in the warehouse for ages, until it's past it's shelf-life and for us to re-evaluate the quality and whether the Food Technologist can substitute this item into a new formula or not...
Sigh.. I just wish our Manager won't do this extension of shelf-life so often.
Don't forget Franco's recent topic "Mandatory Best Before Date in USA and/or Canada ?"
In some cases the BBD is required by customers where it is inappropriate/irrelavent.
I recenty encountered a problem in Cyprus. The company raw material specification stated that eggs must be fresh.
How would you determine an egg was fresh? Can you trust the laying chicken to use the correct date on it's stamp
... or are the eggs stamped after laying (ie just before despatch) by an employee?
If so how long after laying?
for how many days after laying would the egg be classed as fresh?
With so many questions is it any wonder I don't eat eggs (well that and my allergy!)
James
Regards,
Simon