People are, quite rightly, worried about the cost of food and keen to avoid food waste during these difficult times.
Our recently published research tells us the cost of food is now a major concern for three out of four (76%) UK consumers. That’s why we welcome moves by several supermarkets to remove best before dates where they are unnecessary. We do not want to see good food being wasted, and changes like these can reduce pressure on consumers.
Food businesses are responsible for ensuring the safety and quality of the food they make and sell. We are clear that businesses should not add date marks where they are not necessary. Determining which kind of date mark a food needs, following a robust assessment of the risks, is an essential part of that responsibility.
The difference between best before and use by dates is hugely important. Some foods deteriorate over time in a way that may present a food safety risk – for instance, some meat or dairy products, which can carry pathogens from livestock. This is particularly true of raw meat, since it is not cooked or highly processed, and therefore provides favourable conditions for microorganisms to grow. Foods like these must display a use by date. It is critical that both businesses and consumers understand the importance of use by dates in relation to food safety and do not sell or consume such products beyond that date.
In contrast, best before dates are about food quality, not safety. They are often used on dried products, such as flour or rice. While food may not be at its very best after this date, it will remain safe to eat and therefore consumers can use their own judgement about whether to continue to use such foods.
Some foods are not required to have a date mark, either because they do not present a safety risk as they age – such as drinks with an abv of 10% or more – or because they are very unlikely to be consumed when they start to degrade, like fresh fruit & vegetables.
Events of the past few years have led to a seismic change in our food system, including dramatically increased costs for food shoppers and businesses alike. Consequently, there has never been a more crucial time for governments, industry and partner organisations, to work together to reduce food waste and improve affordability.
At the FSA, we will continue to gather evidence of changing habits and consumer concerns to provide an evidence-based picture of the cost of living situation so industry and government can work together to tackle these issues.
Safe and affordable food is in everyone’s interest. If we all take our responsibilities seriously and make robust, evidence-based decisions, together we can ensure consumers will continue to have full confidence in food standards, regardless of challenges that may be around the corner.
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