What's the difference between the sell-by date and the use-by date?

Common phrases used to date foods:  "Sell-by" date tells the store how long to display the product for sale.   "Freeze-by"  date tells the consumer to prepare or freeze the product by  date.  "Use-by" date is the last date recommended for the use of the product while at peak quality.    "Best if used by"  date is recommended for best flavor or quality.  It is not a purchase or safety date.   The dates provided on foods are the food manufacturer's recommendations regarding optimal eating experience and quality. 

How long can I store my unopened shelf-stable canned goods?

The dates found on foods are the food manufacturer's recommendations regarding optimal eating experience and quality. To keep shelf-stable foods at their best quality, store them in a clean, dry, cool (below 85°F)areas away from heat sources (stove or refrigerator 's exhaust).  Never use food from cans that are leaking, rusing, bulging, badely dented or with a foul odor.  Never use food from cracked jars, jars with loose or bulging lids, or any container that spurts liquid when you open it. 

What are my options if I have purchased a product that is being recalled?

Food Lion is proud to offer our customers a variety of high quality products.  On occasion, items  can be recalled for a variety of reasons, often by the manufacturere themselves. In all cases, ensuring the safety and consistency of our products are the highest priority at Food Lion.  We are happy to replace the recalled items or give customers a full refund, whichever you prefer.  

When a perishable item is returned, does Food Lion resell the product?

No we do not.  Perishable items that are returned to the store are disposed of per our defined standard practices.  For example, products may be removed from the  original packaging and composted or  discarded. 

Do meats, poultry and fish have recommended safe cooking temperatures that bring out the best flavor?

Both the USDA (United States Department of Agriculture) and FDA (Food and Drug Administration) recommend safe minimum internal cooking temperatures:   Beef, Pork, Veal, Lamb, Steaks, Roasts and Chops: 145°F with 3 minutes rest time; Fish 145°F; Ground Beef, Pork, Veal, Lamb 160°F; Egg Dishes 160°F; Turkey, Chicken, Duck, Whole, Pieces and Ground 165°F

Where can I find additional food safety advice?

www.foodsafety.gov provides timely food safety information.

Where can I find additional recommendations pertaining to product storage practices and shelf life?

 The FoodKeeper App guidelines to help you maintain freshness and quality of foods as well as reduce waste.

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