We often get calls to the local extension office asking about food storage guidelines…”How do I know if this canned soup is expired?”  “How long can I keep a box of cornmeal on the shelf?”  “Can I still use this frozen entrée?”

There is no one answer to food storage questions – you really have to look at the food package for freshness dates and be smart about what that date means.  The freshness date is located somewhere on the food package and is one indicator of quality.

The first step in providing safe and nutritious food for you and your family is to purchase fresh food within the food manufacturer’s freshness dates.  Meat, fish, poultry, dairy and fresh bakery products are dated with a “sell by date” to indicate how long the food can be displayed for sale.  The “sell by date” allows for a reasonable amount of time in which the product can be used for best quality.  You should always purchase food before the “sell by date” expires.

Cereals, snack foods, frozen entrees and dry packaged foods may be marked with a “best if used by date.”  The products may lose quality after this date, but can still be used safely for a short period of time.

Other types of packages with perishable foods may be marked with an “expiration” or “use by date,” which means the food should not be consumed after that date.  Watch those dates closely and use those foods promptly.

Some foods, such as canned goods, have a product code stamped on the bottom or top of each container.  This code provides information such as “best quality date” or “use by date,” the name of the plant where the food was manufactured and the lot number.  The code number may not be the same from one manufacturer to another.  For instance, food manufacturers may indicate the “use by date” as month and year (APR07) stamped on top of the can.  APR07 means the food should be consumed by April of 2007 for best quality.  If canned food is consumed after this date, it is still safe.  The first letter and number (corresponding to month and year) of the stamped code may also indicate “use by date.”  B7 would indicate that the product is of highest quality if used by February of 2007.  You can contact the food manufacturer directly to determine their “use by date” codes or procedures.  Many food manufacturers provide a 1.800 number somewhere on their label for consumer questions.

Generally, canned goods have a one year expiration date from the date of manufacture before quality diminishes.

The shelf life of food after you get it home will depend upon the food itself, packaging, temperature and humidity.  Food is generally best stored unopened in its original container.  Dry food staples like flour, cake mixes, canned goods and seasonings should be stored below 85 degrees (best at 50 to 70 degrees).  Humidity levels above 60% can cause dry foods to attract moisture and go stale.

To help ensure that you and your family are eating food stored at home within the expiration dates, practice FIFO (first-in, first-out).  When stocking food storage areas, place recently purchased items behind the existing food items.  This will help ensure that you’re consuming food before the expiration dates and will save you money by reducing the amount of food that gets thrown away.

And while you are checking those expiration dates on packages, consider starting a stockpile of foods for emergency use.  Whether it is a blizzard, power outage or other emergency, you should have at least a three-day supply of non-perishable food that requires no refrigeration, no cooking and little or no water.  Suggested items are:  ready-to-eat canned meals (like pasta in sauce or stews), canned means (including tuna), canned fruits and vegetables; canned juices; and high-energy foods (granola bars, dried fruits, raisins, peanut butter, nuts).  And don’t forget bottled water – about a gallon per day per person.

For recommended food storage times, call or stop by your local County Extension Office.  We can give you a chart that provides general recommended storage times for various food products.  Our phone number is 605/589.3531 or office location is at 103 W 18^th Avenue, Tyndall.  You may also email us at bonhomme@ces.sdstate.edu if you would like to have a copy of a food storage chart or website access emailed directly to you.

Source:  Virginia Extension Service, Food Storage Guidelines for Consumers

Column courtesy of Linda Smith, Beadle County FCS Extension Educator.