What FDA Food Codes Really Mean

Event Information
Product Format
Prerecorded Event
Conference Date
Mon, Dec 10, 2018
60 minutes
Product Description

Learn Compliant Use of FDA Date Stamping: Use by, Sell by, and Expiry

When it comes to food production, the U.S. Food and Drug Administration (FDA) requires a number of date marks on items, including “use by,” “sell by,” “best if used by,” and expiration dates. But do you understand what these dates mean, what your regulatory obligations are, and how the FDA Food Code impacts your retail food facility?

Get your critical questions answered in this live webinar with food safety expert Melissa Vaccaro. You’ll learn the details of FDA date stamping and the difference between FDA Food Code date marks and manufacturer date labels. Plus, Vaccaro will thoroughly explain how to date mark the food you make or use on-site—and how to make compliant determinations about whether and when to use a food product.

At the end of this session, you’ll know all the different date labels FDA uses and what you need to do to comply with regulations—including which food products are required to have a manufacturer’s date mark and which follow optional guidelines. It’s time to clear up your confusion about the dates you see on manufactured foods—and ensure strong food safety and regulatory compliance at your facility.

Session Highlights

Join this webinar to learn how to:

  • Read and understand date marks you find on manufactured foods
  • Understand the FDA Food Code date-marking requirements for food products
  • Determine whether food is safe or should be thrown away
  • Know which foods in your facility require date marking
  • Properly date mark food you make or open on-site
  • Differentiate among “use by,” “sell by,” “best if used by,” and expiration dates
  • Know regulatory requirements for marking a food product with a manufacturer’s date
  • Understand what an expiration date really means

Who Should Attend

State/local regulators and professionals in the retail food industry, including those who work at:

  • Restaurants and food service facilities
  • Hospitality industry facilities
  • Institutional food service operations

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

melissa vaccaro

Melissa Vaccaro has a Master’s degree in Biology and a Bachelor’s in Education – Biology and Environmental Education, both from Shippensburg University. She is the Vice President of Consulting for PTI Consulting Group, a Division of Paster Training, Inc. PTI Consulting Group works with top food and alcohol retailers, manufacturers, processors, and operations. As a core member or the PTI management team, Vaccaro leads, develops, and oversees the...   More Info
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