Food Safety

There are different kinds of date markings, depending on the product. The most common terms are "best-before" dates, "packaged on" dates, and expiration dates. Knowing what these terms mean will help you understand the labels, which in turn will help you make informed choices about the food you buy.

"Best-before" date

A "best-before" date, also known as a durable life date, tells you when the durable life period of a prepackaged food ends.

Durable life means the anticipated amount of time that an unopened food product, when stored under appropriate conditions, will retain its:

• freshness,
• taste,
• nutritional value, or
• any other qualities claimed by the manufacturer.

This information is usually found on the label with the words "best before" and "meilleur avant".

The best-before date indicates to consumers that if the product has been properly handled (stored under conditions appropriate to that product), the unopened product should be of high quality until the specified date.

Best-before dates do not guarantee product safety. However, they do give you information about the freshness and potential shelf-life of the unopened foods you are buying.

It is important to note that a best-before date is not the same as an expiration date.

Expiration date

An expiration date is not the same as a best-before date. Expiration dates are required only on certain foods that have strict compositional and nutritional specifications which might not be met after the expiration date.

Expiration dates must be used on the following products:

• formulated liquid diets (nutritionally complete diets for people using oral or tube feeding methods)
• foods represented for use in a very low-energy diet (foods sold only by a pharmacist and only with a written order from a physician)
• meal replacements (formulated food that, by itself, can replace one or more daily meals)
• nutritional supplements (food sold or represented as a supplement to a diet that may be inadequate in energy and essential nutrients)
• human milk substitutes (infant formula)

After the expiration date, the food may not have the same nutrient content declared as on the label.

Food should not be bought, sold or eaten if the expiration date has passed. It should be discarded.

Is it safe to eat food that has passed the best-before date?

Best-before dates are not indicators of food safety, neither before nor after the date.

You can buy and eat foods after the best-before date has passed. However, when this date has passed, the food may lose some of its freshness and flavour, or its texture may have changed. Some of its nutritional value may be lost. For example, vitamin C content in juice.

Best-before dates apply to unopened products only. Once opened, the food's shelf life may change.

Foods that are likely to spoil should be properly stored and they should be eaten as quickly as possible. Harmful micro-organisms that lead to foodborne illness can grow in foods, even if they do not appear to be spoiled. Storing your food properly is one of the key things you can do to protect yourself and your family from foodborne illness.

Can stores sell foods that are past the best-before dates?

It is not illegal to sell a product if its best-before date has passed. However, when this date has passed, the food may lose some of its freshness and flavour, or its texture may have changed. Some of its nutritional value, such as vitamin C content, may also be lost.

What should I do if I see a product for sale that has passed the best-before date?

As it is not illegal to sell a product that is past its best-before date, a consumer can use this information to consider how the food may have changed in terms of its freshness, flavour, texture and/or nutritional value before purchasing. Alternatively, a consumer may notify the retailer. 

What should I do if I see a product for sale that has passed the expiration date?

Food should not be bought, sold or eaten if the expiration date has passed. It should be discarded. 

If you have a concern or complaint about a food premise in our district, please contact the duty inspector at 1-877-442-1212 or email us at [email protected].

The Canadian Food Inspection Agency (CFIA) issues public advisories for all food products where consumption of the food could cause serious health consequences. 

There are about 350 food recalls in Canada every year. The good news is that there’s an easy way to know if you have one of the products at home.

What you should do:

• Sign up for recall notifications by email, follow them on Twitter, or join the CFIA community on Facebook
• If you have a recalled product:
  • Do not consume, serve, sell, or distribute it.
  • Dispose of it safely or return it to the location where it was purchased.
  • If unsure, contact your retailer for confirmation.
  • If you feel sick after consuming a recalled product, seek medical advice.

Did you know that most cases of foodborne illness happen at home? That’s why it’s important to follow food safety guidelines to prevent yourself and your family from getting sick.

Germs that cause foodborne illness do not taste or smell bad so you may not know they are in your food. They grow best in foods that are high in protein and moisture, are not overly acidic, and at temperatures between 4°C–60°C (40°F-140°F) also known as the temperature Danger Zone. These germs double in numbers every 20 minutes when left at this temperature range. High numbers can make you sick. You can keep your food safe by following the steps below:

Four Steps to Food Safety

1. Clean: wash hands, fruits and vegetables, counter tops and utensils before you start and between tasks.
2. Separate: keep raw and ready-to-eat foods separate when you shop, store and prepare foods, and keep food covered.
3. Cook: cook foods to the recommended temperature and keep hot foods hot at 60°C (140°F) or higher.
4. Chill: cool foods in shallow containers and keep cold foods cold at 4°C (40°F) or lower. Thaw food in the refrigerator.

Remember to follow the above food safety practices when you:

• Shop for Food
• Thaw Food
• Prepare a Meal
• Cook Food
• Cool Leftovers
• Preserve Food by Canning (see Safely Canning Food at Home), Freezing or Drying

Don’t Wash Your Chicken!

Although raw poultry can carry bacteria on the surface, research has shown that washing raw poultry under running water in your kitchen sink splashes bacteria all over you, surfaces in the kitchen, and any other food you have nearby. This can make people sick, especially young children, pregnant women, older adults and the immunocompromised.

Instead, just take raw poultry straight from the package into the cooking pan. The heat from the cooking process will kill any bacteria that are present. Then simply clean up any splashes and wash your hands with soap and hot water.

Check out this video animation: Don't Wash Your Chicken Animation