Why are immediate sensory checks like smell and sight better than packaging dates for assessing food safety?
Answer
They provide real-time data about the current state of the item in hand.
Engaging the primary senses—smell, sight, and touch—is emphasized as the first line of defense because these checks yield immediate, accurate, real-time information regarding the food's current condition. In contrast, dates printed on packaging are typically just estimates indicating when the food reached its peak quality, not an absolute guarantee of its current safety or edibility. Spoilage microorganisms generate clear physical or chemical signals, like odors or visible mold, which senses can detect instantly, offering more current data than a static date printed days or weeks prior.
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