What final piece of advice is given to the shopper when evaluating older food items based on voluntary tradition?
Answer
To engage senses: look, smell, and then taste
Given that the US food dating system remains largely decentralized and rooted in voluntary quality suggestions dating back to the 1930s (outside of infant formula), the ultimate guidance provided to the consumer facing older packaged food is sensory evaluation. Before relying solely on faded ink, which represents a quality suggestion from the company, the shopper is encouraged to engage their senses sequentially: first looking at the product for signs of visual spoilage, then smelling it, and finally tasting a small amount to confirm its edibility, as the sensory assessment often trumps the printed quality marker.
Related Questions
What primarily drove the initial voluntary adoption of dating food products starting around the 1930s?Which specific food item requires dating by federal law to ensure nutrient potency listed on the label?Who is the primary intended audience for the 'Sell By' date label according to industry convention?What is the fundamental intent behind the majority of date labels printed on groceries sold today?Which historical figure allegedly influenced early US food dating systems as a demonstration of quality?What challenge did the expanding practice of food dating create for consumers in the late 20th century?What specific quality degradation is cited as an example for a 'Best By' date on crackers?How was food dating treated for most products immediately following its initial voluntary appearance in the mid-20th century?What is the main consequence of consumers misinterpreting printed dates as absolute safety deadlines?What final piece of advice is given to the shopper when evaluating older food items based on voluntary tradition?