Use-By Guide for Food Bank Products

Food Bank for Westchester often distributes food items after the date on the package. This food is still safe to eat! Food manufacturers use different date codes to ensure that consumers receive their product at peak quality. Once a product is past code date it is still good quality and safe to eat, thus many manufacturers donate it to food banks. Food Bank staff monitors this food to ensure that the quality remains good.

This guide provides a reference for the “shelf life” of this product, or how long these foods are good past code date.

How to use this guide:

The first section of the guide explains how manufacturers use dates to code their food for purchase. Then, the guide offers a series of charts that offer guidance on how long different foods can be safely consumed past the date stamped on the packaging. Finally we provide some advice for donating food to the Food Bank or other agencies. This guide offers a fairly thorough list of foods that may be distributed by Food Bank For Westchester. It is not, however, exhaustive, and some items that you receive may not be covered by the guidance included. Should any questions arise about items not included in this guide, call our nutritionist at (914) 923-1100, or email Danice Tatosian at [email protected] with your question. We will determine a safe extension for the product in question as quickly as possible and add it to future revisions of the Use By Guide.

Table of Contents

Contents

What do the Dates on Food Packages and Medicines Mean? ...... 1 Shelf-Stable Product ...... 2 Shelf Stable Items ...... 3 Refrigerated Food ...... 7 Frozen Foods...... 9 Fresh Produce...... 11 Food Drives...... 12

What do the Dates on Food Packages and Medicines Mean?

The only food required by federal law to have expiration dates is baby formula. Medications are also required to have expiration dates. No medicines should be distributed after the expiration date. The Food Bank does not distribute most baby food or any formula past its expiration date. However, some products designed for babies, such as juice, cookies or biscuits, can be distributed past their date and are safe to eat.

Many canned and boxed products are safe to eat long after the date on the container, and the shelf life of refrigerated and frozen foods can be extended if they are handled properly. Once a perishable item is frozen, it doesn't matter if the date expires—foods kept frozen continuously are safe indefinitely, though the quality slowly deteriorates over time. Here are some code dates you may see on food packages.

Date Examples May be found What it Means When to Dispose on Expiration Date “Expires Baby food and Baby formula is Baby Food & Formula, 11/15/15” or “Do formula, yeast, the only food should not be distributed not use after baking powder product regulated after this date. Yeast and 11/15/15” by the federal baking powder are still government to safe but may not work as have an well after this date. expiration date. Pack Date “Packed on Canned food, This is the date These products have a Closed or coded 11/15/15” or crackers, on which the long shelf life and are of dates “22:5306412” or cookies, shelf product was good quality and safe to “KL064” stable items packaged. Used eat. Refer to individual by manufacturers product chart. for tracking purposes. Sell by / Pull By “Sell by / Pull by Refrigerated In some states Products that have been 11/15/15” foods like milk, stores are not handled/stored properly yogurt, cheese, permitted to sell are often safe to eat for eggs, lunch product past this some time after the sell by meat, packaged date. New York date. Refer to individual salad mixes State does not product tables. have any such regulations. Use By or Quality “Best if used by Crackers, A date Food is usually of good Date 11/15/15” or “Use cookies, cold determined by quality, healthy and safe Before 11/15/15” cereals, the manufacturer past the date. Refer to beverages, to identify the individual product tables. chips, pretzels, time period other shelf stable during which items food is at peak quality.

Shelf-Stable Product

Most shelf-stable or “dry” foods (cans, boxes, bags) remain edible for several days, months, or even years past their code date. Always examine the packaging according to the following guidelines to help ensure that your food is safe to eat.

Tips on Storing Canned and Boxed Food:

• Store cans and boxes off the floor, either on a pallet or shelf and 18 inches away from the wall so air can circulate. • Store canned and boxed goods in a clean, dry, and cool area (below 85° F). • Extremely hot (over 100° F) and cold (below 30° F) temperatures can damage canned goods and shorten shelf life. • Always rotate your stock—First in-First out! Distribute or use older products before newer ones.

Do Not Consume Food from Cans or Jars If: • Leaking or stained • Swollen can • Rusty • Badly dented, crimped or pinched • Container is cracked • Foul odor • Safety seals are broken or missing • Lids are loose or missing • Foods exhibit changed color or odor—never taste suspicious foods!

Do Not Consume Food from Boxes If: Inside bag: • Is torn or leaking • Has moldy or foreign objects inside • Seals are ripped Box without an inside bag: • Is open or torn • Has live or dead insects, webs, or droppings • Is stained or wet

Shelf Stable Items Baby Food/Formula Cereal: dry mixes Expiration Date on Package Food in jars, cans Expiration Date on Package Formula Expiration Date on Package Baby Juice 1 year Canned Foods Beans 3 years Fish: salmon, tuna, sardines, mackerel 3 years High-acid foods • fruit (including applesauce, juices) • pickles, sauerkraut 18 months • baked beans w/ mustard and vinegar • tomatoes, tomato based sauces & soups Low-acid foods • gravy, soups/ broths (non-tomato based) 3 years • pasta, stews, cream sauces • vegetables (not tomatoes) Meat: beef, chicken, pork, turkey, ham 3 years Pie filling 3 years Aseptically-Packaged Products UHT Milk 6 months Broth: beef, chicken, pork, turkey 3 years Soup 3 years Fruit 3 years Vegetables 3 years Condiments, Sauces, Syrups Barbecue sauce (bottled) 1 year Frosting, tubs 10 months Gravy (dry mix envelopes) 2 years Honey 2 years Hummus, shelf stable 3 months Jams, jellies, preserves 1 year Ketchup, cocktail, or chili sauce 1 year Mayonnaise 3 months Molasses 2 years Mustard 2 years

Olives 2 years 1 year if canned, Pickles 2 years if jarred Salad Dressings (bottled) 1 year Salsa (bottled) 1 year Spaghetti sauce (canned) 18 months Spaghetti sauce (jarred) 18 months Syrup, chocolate 2 years Syrup, corn 2 years Syrup, pancake 1 year Vinegar 2 years Worcestershire Sauce 2 years Dry Goods Baking mix, pancake 1 year Baking mix, brownie, cake, muffin, etc. 18 months Baking powder 18 months Baking soda 3 years Bars, granola, protein 1 year Beans, dried 1 year Bouillon (beef, chicken) 1 year Bouillon (vegetable) 1 year Bread (commercially prepared) 5 days Cakes (commercially prepared) 4 days 9 months, caramel Candy 18 months, chocolate 36 months, hard candy Casserole Mix 1 year Cereal (cold) 1 year Cereal (hot) 1 year Cookies 4 months Cornmeal 1 year 8 months Crackers 2 months (graham crackers) Flour, white (all-purpose, cake) 1 year 6 months (longer if Flour, whole wheat refrigerated) Fruit, Dried 6 months Macaroni and Cheese Mix 1 year Nuts (out of shell) 1 year Nuts (in shell) 1 year

Oatmeal 1 year Oil (olive, vegetable, salad) 6 months Pasta, dry (egg noodles) 2 years Pasta, dry (no egg) 2 years Peanut butter 18 months Popcorn, kernels 2 years Popcorn, commercially popped and bagged 3 months Popcorn, microwave packets 1 year Potato chips 2 months Potatoes (mashed, instant flakes) 1 year Pretzels 8 months Pudding (prepared / shelf stable) 6 months Rice, brown 1 year Rice, white 2 years Rice-based mixes 6 months Shortening, vegetable 1 year Spices 2 years Stuffing mix 1 year Sugar, brown 18 months Sugar, confectioners 18 months Sugar, white 2 years Sugar substitute 2 years 6 months, fruit Toaster pastries 9 months, no fruit 3 months, shelf or Tortillas refrigerator

The following information applies only to shelf-stable beverages.

Shelf-Life After Code Shelf-Stable Beverages Date Cocoa Mix 36 months Coffee creamer, liquid 1 year Coffee creamer, powdered 2 years Coffee, ground 2 years Coffee, instant 1 year Coffee, whole bean (vacuum packed) 1 year Instant breakfast 6 months Juice (bottled) 9 months Juice (boxed) 6 months Juice (canned or concentrate) 1 year Milk (evaporated) 1 year Milk (non-fat dry) 1 year Milk (shelf stable UHT) 6 months Milk (sweetened condensed) 1 year Nutrition aid supplements (Ensure, Boost, etc.) Expiration date on package Rice milk, shelf stable 6 months Carbonated beverages (soda/ seltzer water) 6 months Soymilk (shelf stable) 6 months Tea (bagged) 18 months Tea (instant) 3 years Tea (loose leaf) 2 years Water (regular, flavored) indefinite

Refrigerated Food Tips on Storing Refrigerated Food:

• Keep all chilled food refrigerated at 40° F or below until distribution. • Leave space for air to circulate between items in the refrigerator. • Keep raw meats, poultry or fish on the bottom shelf and ready-to-eat food up high to avoid cross contamination from drips. • Rotate stock so older foods can be distributed first. • When purchasing or receiving prepared foods not listed in this table ensure that product has been properly refrigerated and follow package use by date.

Dairy and Cooler Items Refrigerated Frozen Butter 2 months 9 months Buttermilk 2 weeks 3 months Cheese, cottage or ricotta 2 weeks Do not freeze Cheese, cream 2 weeks Do not freeze Cheese, hard 6 months 6 months Cheese, parmesan 1 year 4 months shredded Cheese, processed slices 4 weeks Does not freeze well Cheese, shredded 1 month 4 months (Cheddar, mozzarella) Cheese, soft 2 weeks 6 months Coffee creamer (liquid, 3 weeks Package instructions refrigerated) Cream, Half & Half 4 days 4 months Cream, Heavy 10 days 4 months Cream, Light 1 week 4 months Crust, pie or pizza ready to Sell-by date 2 months bake Dips, made with sour 2 weeks Do not freeze cream Dough, biscuit Sell-by date Do not freeze Dough, bread or pizza Sell-by date Do not freeze Dough, cookie Sell-by date 2 months Eggs, in shell 1 month Do not freeze Eggs, pasteurized egg 10 days 1 year substitute Eggs, pasteurized, real 10 days 1 year Fruit, cut 4 days Do not freeze Guacamole 1 week 6 months Hummus 1 week Does not freeze well Juice, purchased 3 weeks 1 year refrigerated

Margarine 6 months 1 year Milk (not shelf stable) 1 weeks 3 months Pasta, fresh 2 days 2 months Pudding, purchased 2 days Do not freeze refrigerated Salads, prepared 2 days Do not freeze (macaroni, egg, tuna etc.) Side Dishes (vegetables, 4 days 2 months potato based, rice based) Sour cream 2 weeks Do not freeze Whipped cream, aerosol 1 month Do not freeze Whipped topping, aerosol 3 months Do not freeze Yogurt 2 weeks 2 months

Frozen Foods Tips on Storing Frozen Food:

• If food remains continuously frozen it will last much longer than if it is exposed to changing temperatures. Keep all frozen food at 0° F or below until distribution. • Leave meat, poultry, and seafood in the original packaging when distributing. It is unsafe to open and repack these foods. • All meat from the Food Bank is distributed frozen. Meat should not be thawed and refrozen. Once meat is thawed, use according to the information in following table. • Items that have no information under “refrigerator after thawing” should be cooked from frozen.

Refrigerator after Frozen thawing Items Purchased Frozen Bread, bagels 2 weeks 3 months Desserts, frozen baked goods 1 week 4 months Desserts, frozen fruit pies 1 week 8 months Desserts, frozen cream pies 4 days 2 months Dinners: pies casseroles, shrimp, 3 months ham, pork, or sausage Dinners: beef, turkey, chicken, fish 3 months Dough, bread Package use by Dough, cookie 3 months Fish, breaded 6 months Ice pops 9 months Fruit, frozen 5 days 4 months Ice cream 4 months Juice concentrate 1 week 2 years Soy meat substitutes 4 days 1 year Vegetables 4 days 8 months Waffles, pancakes 4 days 2 months Whipped topping, non-dairy tub 2 weeks 1 year

Refrigerator after Frozen thawing Fish/Seafood: Uncooked Fatty Fish (salmon, mackerel, perch, 2 days 3 months etc.) Lean Fish (cod, flounder, sol, 2 days 10 months haddock, etc.) Shrimp, raw 2 days 9 months Crab (canned) 6 months 4 months Crab, legs 5 days 1 year Lobster tails, raw 2 days 6 months Scallops, raw 3 days 4 months Meats, Raw Beef Roasts 4 days 1 year Beef Steaks 4 days 1 year Pork Roasts 4 days 1 year Pork Chops 4 days 1 year Lamb Roasts 4 days 1 year Lamb Steaks/ Chops 4 days 1 year Poultry: Chicken or Turkey, whole 2 days 9 months cuts Ground meats (beef, pork, lamb, or 2 days 4 months poultry) Meats, Processed Bacon, unopened 2 weeks 1 month Chicken, fried or roasted 4 days 4 months Chicken, nuggets/patties 2 days 3 months Ham, unopened 2 weeks 1 year Hot Dogs, unopened 2 weeks 2 months Luncheon Meats, unopened 2 weeks 2 months Pepperoni, Salami 3 weeks 2 months Sausage, raw 2 days 2 months Sausage, smoked links or patties 1 week 2 months

Fresh Produce Tips on Storing Fresh Produce:

Most fruits and vegetables have the best quality when kept refrigerated. There are, however, some exceptions.

• Tomatoes taste best if not refrigerated. Cold storage can cause them to become mealy. • Bananas should not be refrigerated unless fully ripe, and then they should be used within 1-2 days. Refrigeration will cause banana skin to blacken, but the fruit will not ripen while cold. • If they are very fresh, apples, mangoes, and stone fruits (plums, peaches, etc.) can be stored at room temperature, but these items should be refrigerated as they ripen • Hardy vegetables like onions, garlic, potatoes, sweet potatoes, and winter squash can be stored in cool, dark places outside of the refrigerator.

Food Drives Planning a successful food drive

FIRST: GET READY! • Form a team or committee who will be responsible for promoting, coordinating, collecting and dropping off your food drive. Choose a person who will be responsible for communication with the Food Bank for Westchester. • Determine the type of Food Drive using our Most Needed Food Items list and our Food Drive Ideas sheet. • Set your timeline. We need food on a year round basis! Give participants ample time to purchase food for donation.

SECOND: GET SET! • Establish your drop off location(s). Be sure no food is placed or stored on the ground. • Begin gathering sturdy collection bins (photocopy boxes work well). • Label boxes with Food Drive information. • Promote your Food Drive – hang posters, hand out flyers, send an email, post it on Facebook, provide participants with a bag to take to the grocery store, hold a competition for which group donates the most food, organize an event where a food donation is the price of admission, plan a special day for the donation of a particular item (e.g., Canned Fruit on Tuesday) • Consider offering a $$ donation option (cash or checks or make a donation online at the Food Bank (indicate the Food Drive that it relates to). Remember that for each $1 donated, the Food Bank can buy $4 of food! • Share the Food Bank website and Facebook page with participants. • Consider a tour of the Food Bank and a volunteer project prior to or following your Food Drive.

NOW GO!! • Contact the Food Bank before the Food Drive ends to consider delivery options. We will send you a receipt and thank you for the total pounds collected. Make sure you publicize your results to give your participants the satisfaction of a job well done. • Review the event and set the date for next year!

FOOD DRIVE MOST NEEDED FOOD ITEMS:

BEANS (canned or dry)

CEREALS (whole grain)

CANNED MEAT/FISH

MILK (SHELF STABLE)

CANNED MEALS (low sodium)

CANNED VEGETABLES (low sodium)

CANNED or DRIED FRUIT

PEANUT BUTTER

PASTA AND RICE

You can help improve the health of your neighbors. When choosing items for the food drive, please look for labels which read:

* Low Sodium * No Salt Added * No Sugar Added * Unsweetened * No Salt Added * Reduced Sodium * 100% Fruit Juice * Lite