How to Set a Best-By Date for a Food Product

Shelf life is evidence, not a guess copied from a competitor.

A best-by date usually communicates quality, while use-by or expiration language may carry different meaning depending on the product and jurisdiction. The date must reflect the exact formula, process, packaging, and storage conditions you sell.

Build the calculation from reliable inputs

Start with hazard and quality questions: microbial growth, rancidity, moisture migration, color, texture, flavor, seal integrity, and package interaction. Establish test conditions and acceptance criteria before samples are evaluated.

Turn the answer into a repeatable process

Use real production batches, retain samples, record temperatures, and test enough time points to understand the failure pattern. Accelerated testing can be useful, but it requires a valid relationship to normal storage.

Try it with your own numbers

Plan internal and customer-facing dates with the free best-by date planner, and connect every result to the appropriate lot number.

This guide is educational and US-focused. Requirements and professional advice depend on your product, process, claims, sales channels, and location. Verify current official requirements before relying on a compliance decision.