Food date-marking guide
Best-before vs use-by date coding
The food business decides the correct date mark from product safety and shelf-life evidence; the coding system must print the approved information accurately.
The food business decides the correct date mark from product safety and shelf-life evidence; the coding system must print the approved information accurately.
The Food Standards Agency explains that a use-by date relates to food safety, while a best-before date relates to quality. The coding machine does not decide which mark is appropriate or calculate shelf life independently. The food business must approve the wording, durability period and storage instructions, then control how those values reach the printer.
Refer to the current official UK date-marking guidance and obtain specialist advice for the specific product where required.
| Control point | Best-before coding | Use-by coding |
|---|---|---|
| Business meaning | Quality date under the approved product and storage conditions. | Safety date under the approved product and storage conditions. |
| Printer role | Apply the approved wording and date clearly to the correct pack. | Apply the approved wording and date clearly to the correct pack. |
| Error consequence | Can create quality, stock-rotation and customer-service problems. | Can create a food-safety and compliance risk requiring immediate control. |
| Required controls | Master data, date rule, job selection, first-off check and line clearance. | The same controls, normally with risk-based inspection and escalation appropriate to the product. |
A reliable system separates the approved shelf-life rule from the printer message. Define whether the date is calculated in the printer, PLC, line controller, MES, ERP or another validated source, and how changes are authorised.
State the manufacturing reference time, offset, calendar rules, time zone, rollover time and any product-specific exceptions.
Control wording, date order, separators, month representation, line breaks, batch or lot data and any additional storage statement.
Restrict manual edits, record who changed the value and require an independent first-off approval after any override.
Use the approved product code, recipe, label or line order to select the correct coding job.
Remove old packaging, labels, work-in-progress and retained messages before the next batch starts.
Check wording, date, batch, position, contrast and legibility against the production order.
Set a documented frequency or online inspection according to the product risk and process capability.
Confirm the correct job and date remain active after power loss, communications loss, cleaning or product change.
Identify affected product, hold it safely and record the decision before production continues.
The approved date must remain readable on the finished pack. Test the code after normal condensation, chilling, rub, sleeve application, cartoning or handling. A correct date that smears, falls on a seam or becomes hidden by later packaging is not an acceptable result.
Food type, packaging material, print face, temperature, condensation, cleaning process and when the pack is handled after coding.
Exact date wording and format, batch or lot data, smallest text, code position and any retailer or quality specification.
Speed, product identification, job source, user access, inspection, reject or stop logic and evidence required at handover.
Send the approved message, production pack and line details for a coding review.
Discuss food date coding