How to extend the shelf life of food  These foods have a ‘best before’ date. ‘Best before’ dates apply to foods which will deteriorate in quality after the specified date, but which would not become harmful to health. These dates are determined by quality testing. For more information on durability dates, read our article on ‘What is the Difference between Use By & Best Before Dates?’. Examples of low-risk foods include: Sweets. Pickles. Honey. Jam and preserves. Syrups. Vinegar. Flour and dried pasta. The exemptions from date marking include drinks over 10% alcohol, sugar, salt, and products that are generally expected to be eaten on the day of purchase such as fresh fruit & vegetables and bakery products.

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‘Sell by’, ‘display until’ and similar indications are retailer marks and have no legal significance. It is important for all food manufacturers to have a good understanding of what makes a food high-risk or low-risk as it is one of the biggest factors that affect the shelf life of a product. Wine Cellar expert icon Like to learn more? Consider taking our Food Labelling Regulations training course to find out more about how to label products. Back to the top What are the Factors Affecting Shelf Life? There are many factors that can affect the shelf life of different foods. It is important to know what these consist of – particularly for those who work in food manufacturing. Intrinsic and Extrinsic Factors Intrinsic factors are inherent within the food and cannot be controlled, such as: Water activity.