sell by dates are not regulated by law
Is dating required by federal law?Except for infant formula (
see below), product dating is not generally required by Federal
regulations. However, if a calendar date is used, it must express both the month and day of the month (and the year,
in the case of shelf-stable and frozen products). If a calendar date is shown, immediately adjacent to the date must
be a phrase explaining the meaning of that date such as "sell-by" or "use before."
There is no uniform or universally accepted system used for food dating in the United States. Although dating of
some foods is required by more than 20 states, there are areas of the country where much of the food supply has some
type of open date and other areas where almost no food is dated.
http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.aspinfact, in some states, you can redate expired products it appears
A-Okay To Change Sell-By Date On Expired Meat, Says New York State [UPDATED]
The Huffington Post Joe Daly and Colin Sterling First Posted: 06/02/10 07:42 PM ET Updated: 05/25/11
You know those nifty "sell-by" tags on food that seem like they're
there for your safety and to separate our 21st Century grocery stores
from, say, medieval street fairs? Well, it turns out they're not for
you. Evidently, they're for the convenience of the store owner,
according to
this unsettling report in the Brooklyn Paper.
An angry customer of a Brooklyn Heights Key Food pointed out that
store store placed a newer "sell-by" tag over an expired, 11-day old one
on a (spoiled) D'Artagnan chicken.
"'Sell by' dates are nothing but a tool for store managers,"
said Jessica Ziehm, spokeswoman for the Department of Agriculture and
Markets that inspected the Key Food after Viljoen's claims. "It's not
illegal to re-date or re-package, though they're still required to sell
safe, wholesome products. We went there and found no problems."
http://www.huffingtonpost.com/2010/06/02/relabeling-expired-chicke_n_598484.htmlhowever, whole pieces of meat, primarily beef products, and some pork if cured, cyrovac packed may be wet aged, or, in special refridgerated areas, dry aged for severarl weeks, with no issues.
ground meat products, however, due to the grinding process, tend to get a lot of bacteria and germs that cause spoilage much quicker without any curing or other agents.
edit - food lion was notorious for redating meat, and regrinding hamburger meat - look up the reports....