Guidance on date marking and related food information: part 1 (date marking)

A risk‐based approach was developed to be followed by food business operators (FBO) when deciding on the type of date marking (i.e. ‘best before’ date or ‘use by’ date), setting of shelf‐life (i.e. time) and the related information on the label to ensure food safety. The decision on the type of date...

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Detalles Bibliográficos
Autores principales: Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Bover‐Cid, Sara, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Jacxsens, Liesbeth, Skjerdal, Taran, Da Silva Felicio, Maria Teresa, Hempen, Michaela, Messens, Winy, Lindqvist, Roland
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709047/
https://www.ncbi.nlm.nih.gov/pubmed/33304412
http://dx.doi.org/10.2903/j.efsa.2020.6306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709047/
https://www.ncbi.nlm.nih.gov/pubmed/33304412
http://dx.doi.org/10.2903/j.efsa.2020.6306

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