The Foodies Forum

MissMuppet · Posted: Tue May 01, 2007 12:56 pm Post subject: How long to keep stuff?

I've just thrown out some stuff because either the best before date was nearly up or according to the jars they needed to be used within 8 weeks of opening.

Does anyone know how accurate these are?

Like tomato ketchup is meant to be used within 8 weeks, as well as salad cream! I also chucked out beetroot in a jar, pesto in a jar and jam... :?:
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Windy Wendy · Trainee Chef Joined: 30 Apr 2007 Posts: 71

Well...my boyfriend has worked food production for a long time and he always says that the dates on packaging are to protect the manufacturer and that a lot of things will still be edible after the date.

I keep sauces, pickles etc in the fridge after I have opened them. I have definitely had things like ketchup and jam open for longer than 8 weeks with no adverse consequences. Things like beetroot, pesto and jam will go mouldy on the top when they past their best.

Please, don't anyone sue me if they get food poisoning after reading this :roll:

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

Like Wendy, I've had things like ketchup for much longer than 6/8 weeks. If you have fridge space, then they'll be safe there for much longer. However,I often have jam in the cupboard, and it seems ok for much longer than that.

As you'll be moving soon. a clear out is probably a good thing, but the things would have been ok, I'm sure. If you don't use a lot of jams you can get little individual pots, which might be better for you. I just hate waste , and am known to plan meals around little bits of scraps rather than binning them!

Windy Wendy · Trainee Chef Joined: 30 Apr 2007 Posts: 71

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

Misty · Pot Washer Joined: 29 Apr 2007 Posts: 47 Location: London

I keep things longer than they state, but usually put them in the fridge if they have been opened.

Nannyp · Posted: Tue May 01, 2007 4:57 pm Post subject:

I tend to keep pickles, chutneys etc in the firdge and way past their date. I smell them to check on how they are before using.
When Mark and I did Atkins a couple of years back, we would have sugar free Jelly (Debcat :wink: ) as our allowed dessert. I put loads of the instant packets, in all different flavours, and now still have some. Their sell by date was Apr/May 2005 and I have made a load of Raspberry ones today.....if you don't see me after tonight, you'll know why :lol: :lol:
Mostly, it depends on the food...dry stuff/tinned stuff last for ages...meat/ppoultry and fish I wouldn't keep more than a day or two past.

annie130 · Posted: Tue May 01, 2007 5:25 pm Post subject:

Agree with others on this - I'm fairly cavalier about jar dates, but keep them in the fridge and have a good sniff when using. Meat and fish I'm fairly strict with - but even with them I've been known to sniff!

sparkymarky · Celebrity Chef Joined: 29 Apr 2007 Posts: 154

http://www.food.gov.uk/safereating/

this website should give you all the info u need but as a rule,use by dates mean that a product should be used by the date stated on label -this because after this date,bacteria can begin to form which could make you seriously ill.one day over should be okay,more than that you r better off binning and starting afresh.

best before simply means after stated date,thew product will not be guaranteed to be of the same quality as when you bought it....foods you should be strict on include prawns,shellfish,chicken and one of the worst offenders-rice!! Rice should be cooked then reheated only once then got rid of as it can give you one of the more nastiest forms of food poisoning if u r not careful.also observe a strict three days then out policy on all afore mentioned items of food.
In kitchens,most food we produce is given a three day deadline to be used-there are exceptions but it would probably over complicate things to go into them now.

hope this helps-just a little knowledge from someone who could lose his job and get sued if he makes someone ill!! thats right-if i give someone food poisoning then legislature from a few years back now means i could have a law suit brought against me individually if it could b proved in court that i was responsible;this is why chefs are so careful what they put in front of customers!!

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

Thanks for that sparky-especially the reminder about the rice. I usually cook enough to do another day, and reheat it which is fine. However, on one occasion, I'm sure that I reheated a portion for a second time.But, I didn't even get as close as eating a mouthful, as the smell was so disgusting .Assume it must have been because it had been reheated rather than any bacteria-fortunately it was plain basmati-but had it been flavored I suspect that it wouldn't have been so noticeable.