In most food stores, shelf life is controlled by using stock rotation.

This means moving products with the earliest sell by date to the front of the shelf, so that most shoppers will pick them up first and so getting them out of the store.

The advent of nanotechnology, multivariate sensors, information systems, and complex systems will revolutionize the way we manage, distribute, and consume foods.

The informed consumer demands foods, under the legal standards, at low cost, high standards of nutritional, sensory, and health benefits.

Frozen food that is not stored in the fridge or freezer will go bad earlier, for example. Shelf life is linked to food quality, expiration date to food safety.

Most of these labels do not guarantee the safety of food. A product that has passed its shelf life might still be safe, but quality is no longer guaranteed.

In some countries, a best before, use by or freshness date must be put on packaged foods.

Perishable items such as milk, eggs, and meats should be used by the date on the package.

When you buy them from the store, you still have a minimum of 3-5 weeks that they’ll be good. If it sort of hover-floats with one end sticking up, but the rest trying to sink, it’s not so fresh anymore but edible.

One of the easiest ways to make your food storage a success is to practice good rotation.

However you should implement ‘best practices’ such as regularly consuming your bulk food items (e.g.

Food Storage Guidelines are important for your health.