October 14, 2011
Anyone who has ever worked on a yacht knows how annoying it can be to deal with food and beverage inventories and expiration dates. In simpler times, people survived without having expiration dates, “best if used by” dates, or “born on dates” stamped on boxes, bottles and cans.
Since we stews are usually responsible for beverages, crew snacks, and sometimes fresh food and dairy products, keeping an eye on dates and practicing safe storage habits saves a substantial amount of time, energy and money. Granted, it is usually the chef’s job to oversee provisioning, but in the event that the chef runs short on this responsibility, or if you are a chef/stew, it is good to know the basics and be able to step up to the plate when needed.
There is a big difference between shelf-stable and perishable foods, but if any food develops an off odor, color, or appearance, do not use it. If foods are mishandled, food-borne bacteria can grow and cause food-borne illness before or after the date on the product. This includes improperly thawed, stored or cross-contaminated foods.
There is no uniform food-dating system in the United States, and only 20 states require food dating at all. The “open dating” system uses calendar dates stamped on a product to help the consumer know the time limit to ensure the best quality. Buy the food before that date, but stored properly it should still be safe for some time afterward.
The “best if used by” system is similar in that it gives the consumer some idea when the food will maintain its best flavor or quality. Again, it is a guideline from the manufacturer and it is not a purchase or safety date. Refrigerator storage of most fresh or uncooked products varies, but often it is best to freeze the item in question if it is not going to be consumed by the “use by” date.
Canned food is processed in airtight containers and should stay good for 12-18 months. If the can is dented or rusty, this could speed up the spoilage process. Foods such as beans and vegetables are low in acid, so they may last for 2-5 years unopened. Higher-acid foods such as tomatoes and pineapple should last 12-18 months. This means keeping an eye on canned juices at the bar for mixing cocktails.
Canned foods have codes stamped on them that refer to the manufacturing process. They are required for tracking foods in interstate commerce, in the event of a recall. They aren’t meant to be interpreted as “use by” dates.
Unopened shelf-stable products such as canned goods and dry foods will not become dangerous or harmful for a long time, as long as they have been stored properly. However, they may lose flavor and potency.
Common spices such as salt and pepper will not expire in the traditional sense. They just become less flavorful. Within two to four years, most spices will need to be replaced.
Unopened, cereals and crackers could last 2-4 years without the safety and nutrient quality changing. The texture and taste will deteriorate, however, making them too stale to serve.
Just like cereal and crackers, dried pasta and rice do not contain enough moisture to promote the growth of bacteria and mold. They can usually safely be consumed at least 2 years unopened. Brown rice and whole wheat pastas may contain more oil, so they may not last that long.
Condiments such as ketchup, mustard, most salad dressings, pickles, horseradish and mayonnaise can last up to a year unopened. After they are opened, they still will last a long time. However, the gunk that accumulates around the top of the jar is not only unsightly, it is also the perfect place to harbor bacteria. Get in the habit of wiping tops of jars clean with a paper towel and wash and dry the lids from time to time.
Sodas have a longer shelf life than most people realize, with the exception of artificially sweetened drinks. Artificial sweeteners break down quickly over time, and even more quickly if they are exposed to heat. Storing sodas on deck in 90-degree heat may not be the best option, but often it is the only one we have, so plan on disposing of expired beverages regularly.
As stews, we often have to switch from cleaning to service mode in the blink of an eye, so proper storage and handling is essential. Don’t forget to wear gloves when cleaning and to wash your hands, wash your hands, wash your hands before you handle food.
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