Food Date Marking Requirements – When Date Marking is Required.

The basic requirements for date marking under section 3-501.17 of the Food Code are as follows:

A refrigerated food product produced in the facility must be date marked if:

1. It is a Potentially Hazardous Food (Time-Temperature Control for Safety Food)

2. It is a ready-to-eat food

3. It is being held for more than 24 hours

A refrigerated commercially prepared food must be date marked if:

1. It is a potentially hazardous food.

2. The original container has been opened, and the food is held for more than 24 hours

Date marking is NOT required for:

1. Non potentially hazardous foods.

2. Food that is kept in FROZEN storage

3. Commercially prepared food in unopened, sealed containers that has been processed in       

    a manner that refrigeration is not required

4. Non ready-to-eat food (i.e. raw meats, uncooked casseroles, etc.)

5. Refrigerated food held for less than 24 hours.

6. Several commercially prepared products are excluded from date marking requirements.

    Please refer to Section 3-501.17 of the 2005 FDA Food Code for full details. These

    products include:

     a. Deli salads such as potato salad, chicken salad, macaroni and cheese, etc.

     b. Some hard and semi-soft cheeses.

     c. Cultured dairy products such as yogurt, sour cream, and buttermilk.

7. Preserved fish products

8. Shelf-stable, dry fermented sausages, such as pepperoni and Genoa salami. that are

    not labeled "keep refrigerated"

9. Shelf-stable salt-cured products such as prosciutto and Parma ham that are not labeled

   "keep refrigerated"

Recommendations for Food Services:

1. Keep a copy of Section 3-501.17 of the 2005 FDA Food Code handy for reference.

2. If you're not CERTAIN the food will be held for less than 24 hours, go ahead and date

    mark it.

3. Go ahead and date mark all foods for better rotation and inventory control.