What is the shelf life specified in the food standards?

The shelf life of food should be scientifically determined, but some manufacturers are arbitrary, or gross. There is no mandatory shelf life for most food hygiene ministries. However, as long as the regular factory does not dare to set the shelf life, because the shelf life is too long, the food may have deteriorated within the shelf life and the factory will be punished.

The expiration date is an artificial date, and harmful substances such as bacteria do not grow and multiply according to the expiration date. Generally speaking, the longer the food is stored, the more harmful it is to people, and the lower the nutrition. The conditions of food storage within the shelf life also have a great impact on the deterioration of food, such as a cake is wrapped in plastic paper, placed in the sun**, it is easy to deteriorate, and placed in the refrigerator**, it can last for a longer time.

Legally speaking, if a person eats it within the shelf life (it should refer to eating it immediately after folding) and causes damage to a person, he can claim compensation, but he cannot get compensation if he eats it beyond the shelf life due to the consumer's storage, and theoretically speaking, the food that exceeds the shelf life should not be eaten again. This can be said to be a common practice. Food that has exceeded the expiration date can never be sold again, and whether food that has exceeded the expiration date can never be eaten is not stipulated by law, and you can judge for yourself based on the above content.

There are new regulations on the shelf life of food.

Not long ago, the State Administration of Light Industry made new regulations on the shelf life of food, and its specific period is as follows:

Milk powder: tinplate canned for 12 months; 9 months for glass bottles; 4 months for 500 g plastic bags; tinplate canned sweetened condensed milk for 9 months; Sweetened condensed milk in glass bottles for 3 months.

Malt milk extract: 12 months for tinned iron cans; 9 months for glass bottles; 3 months in plastic bags.

Candy: No. 3 months for production in the first and fourth quarters; Clause.

Production in the second and third quarters is 2 months (1 month during the rainy season).

Canned: 24 months for canned fish and poultry; 15 months for canned fruits and vegetables; 6 months for fruit juice and vegetable juice drinks in cans, glass bottles.

Beverages: 3 months for glass bottles of fruit juice soda, fruit soda, and cola soda; Canned for 6 months.

Alcohol: 4 months for 11-12 degree cooked beer and 2 months for ordinary beer; 3 months for 14-degree beer; 50 days for mature beer; 6 months for wine and fruit wine; 3 months for sparkling wine; Bottled rice wine is tentatively set at 3 months; 6 months for liqueur.

Biscuits: 3 months for tinned iron cans; 2 months for plastic bags; 1 month in bulk.

Others: 3 months for instant noodles in plastic bags; 3 months for praline chocolate; 6 months for pure chocolate; 12 months for fried dried fruits, ketchup canned and glass bottles; Soy sauce and vinegar for 6 months.

Eating expired food is harmful to the body, but it is not immediately unavoidable.

The shelf life and shelf life are the legal basis for the two different stages of health law enforcement of the Food Sanitation Law during the trial period and the formal implementation period. Although after the formal implementation, the provisions of the shelf life of food should be implemented, the national standards on food labeling stipulate that the shelf life is the best eating period, and the shelf life is the recommended final consumption period. There are many historical reasons that have caused the current situation that some food production enterprises use the shelf life and some use the shelf life.

The shelf life of food products is determined by both the provisions of the Pharmacopoeia and laboratory data. Before formulating the shelf life of a food, it is necessary to conduct objective quality change analysis such as microbial tests, physical and chemical tests and sensory inspections on the food. When performing microbiological tests, it is common to check for Escherichia coli and Staphylococcus aureus.

Gastrointestinal diseases or food poisoning caused by unclean food are usually the culprits of the microorganisms in question.

Physical and chemical tests generally check whether there are changes in turbidity, viscosity, pH and vitamin composition. Sensory inspection is a professional inspector who evaluates the quality of food through the senses to determine whether the food is spoiled. In general, the multiplied factor is the shelf life of the food based on the number of days it starts to become unpalatable.

As long as there is no obvious environmental change or improper storage method in the sales and distribution process, theoretically, the food can be safely eaten during the shelf life of the food.

1. If the shelf life of food is more than one year, 45 days before the expiration date;

2. If the shelf life is more than half a year but less than one year, 20 days before the expiration date;

3. If the shelf life is more than 90 days but less than half a year, 15 days before the expiration date;

4. If the shelf life is more than 30 days but less than 90 days, it shall be 10 days before the expiration date;

5. If the shelf life is more than 16 days but less than 30 days, 5 days before the expiration date;

6. If the shelf life is less than 15 days, 1 to 4 days before the expiration date.

Food shelf life refers to the period during which the pre-packaged food maintains its quality under the storage conditions specified on the label, generally speaking, the specific shelf life of each product has its own industry standards or national standards.

Legal basis: Article 27 of the Product Quality Law of the People's Republic of China Article 27 The logo on the product or its packaging must be true and meet the following requirements: (1) There is a product quality inspection certificate; (2) The product name, the name and address of the manufacturer indicated in Chinese; (3) According to the characteristics and use requirements of the product, if it is necessary to indicate the product specifications, grades, names and contents of the main ingredients contained, it shall be marked accordingly in Chinese; Where it is necessary to let consumers know in advance, it shall be marked on the outer packaging, or relevant materials shall be provided to consumers in advance; (4) For products that are to be used within a limited period of time, the production date and the safe use period or expiration date shall be clearly marked in a conspicuous position; (5) Products that are improperly used, easily cause damage to the product itself, or may endanger personal or property safety, shall have warning signs or warning instructions in Chinese.

Naked food and other naked products that are difficult to attach a label based on the characteristics of the product may not be labeled.