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Best practice for expiry dates in bakery?

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Posted 08 June 2021 - 02:24 AM

Hi, we are HACCP certified and we produce bakery goods which are stored frozen and then delivered to cafes. Currently using production date and batch numbers on our products, however i am looking to add expiry dates and are a little confused. The production date is listed on the label as well as the shelf life. EG production date 8/06/2021 with shelf life '5 days ambient, 3 months frozen' If i add an expiry date, how does one correctly work this out? If they are stored frozen, would the expiry date be listed as the end of the 3 months? In this case if the stock is not moved until the last leg of the 3 months, the consumer is receiving an almost expired product. Am i correct? Thank you




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Posted 08 June 2021 - 12:36 PM

You are correct.  Is your shelf life based on a full shelf life study?  Is the product actually "expired" or is it a BEST before date--they are not interchangable


Expired = product should NOT be consumed as it may cause ill effects


Best Before = quality degradation, but not a safety issue

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