Date Marking

ASK: Why do we date mark foods?

ANSWER: Some bacteria that can cause foodborne illness can grow at temperatures below 41° F if given enough time. Specifically, Clostridium botulinum (botulism) and Listeria monocytogenes.

ASK: What foods need to be date marked?

ANSWER: Time/temperature controlled for safety (TCS) foods held under refrigeration for more than 24 hours from the time they were prepared (if prepared on-premises) or from the time the original container is opened (if prepared and packaged at a food

ASK: How long can date-marked foods be

held under refrigeration (41° F or below)?

ANSWER: Date-marked foods can be held for a maximum of seven (7) days. They must be served/sold by Day 7 or discarded.

ASK: How are the days counted?

ANSWER: The day the food is prepared on-premises or the original container is opened is counted as Day 1.

ASK: What if the food is frozen?

ANSWER: The “Seven Day Clock” stops when a food is frozen and restarts when it is thawed. For example, if a food is frozen on Day 3, the day it is subsequently thawed counts as Day 4.

ASK: Do any TCS foods have shorter times than seven (7) days that they can be held under refrigeration?

ANSWER: Yes, if the manufacturer’s use-by date which has been determined based on food safety is a shorter period of time, that day or date may not be exceeded.

ASK: What if date-marked foods are used as ingredients in a prepared food?

ANSWER: The prepared food is then date-marked with the date marking of the earliest prepared ingredient or the earliest date an original container of a TCS food ingredient was opened. For example, a can of tuna is opened and date marked. On Day 3 the tuna is used to make tuna salad. The tuna salad would be date-marked to be served or discarded within four (4) four days after preparation.

ASK: Are there any TCS foods that are not required to be date-marked?

ANSWER: Yes, some foods are not required to be date-marked even if they have to be refrigerated. For example, cultured dairy products such as yogurt, sour cream, and buttermilk. Also, deli salads such as potato salad, chicken salad, or pasta salad if produced in a food processing plant. Also, some cheeses. Also, some salt-cured products such as prosciutto or Parma ham. Also, preserved fish products and in-shell molluscan shellfish (oysters, clams, mussels, etc.). Reach out to Gilmer County Health Department at 304-462-7351 x5, if you have a question about date marking a TCS food product.

CLOSING THOUGHTS

Date marking assures that our customers get food that is fresh and safe to eat. It helps us be sure that the foods prepared first are served first.