Use By, Best Before & Surplus Food: Date Marks for Food Businesses

Getting date marks wrong can make customers ill – or waste good food. This course explains the difference between use-by and best before dates, what food businesses may and may not sell or redistribute, how freezing and cooking before the use-by date work, stock rotation and labelling your own products, and how to donate surplus food safely to charities and food banks.

This course provides general awareness of FSA guidance. It does not replace your food safety management system or advice from your local authority.