Quick answer
Check food condition, packaging, dates, storage instructions and handling history together. Spoilage signs can identify a problem, but harmful contamination may be invisible and food can look or smell normal while unsafe. Do not use a sniff test to override a use-by date or a failed safety control. Isolate suspect stock and follow a clear rejection, disposal or incident procedure.
Spoilage and food safety are related but different
Mould, unexpected odour, texture changes, leakage or damaged packaging can signal deterioration or a compromised product. Conversely, the absence of these signs does not establish microbiological safety.
Official date guidance distinguishes safety-related use-by dates from quality-related best-before dates. SFBB stock control adds delivery condition, storage and identity checks.
Use a combined check
| Check | What it tells you |
|---|---|
| Visible condition | Possible spoilage, foreign material or damage requiring action. |
| Use-by date | Safety limit when the stated conditions are followed. |
| Best-before date | Quality indication; safety still needs assessment. |
| Storage/handling history | Whether the required controls have been maintained. |
| Packaging and identity | Protection, instructions, traceability and correct product. |
| Opening/preparation instructions | Any shorter life or additional condition after handling. |
Do not let smell replace safety controls
Food with a use-by date may look and smell normal after it passes. It can also become unsafe before the date if storage conditions fail. Do not taste suspect food to test its safety.
For suitable best-before foods, condition can inform a quality assessment, but a food business still needs confidence in safety and suitability. A good smell cannot establish an unknown cold-chain or preparation history.
Investigate mould, damage and unusual condition
Identify the product and the extent of the problem. Keep affected stock clearly separated from usable food while deciding the safe action. Do not apply a universal “cut off the mould” rule to food sold or served by the business.
Check related packs and conditions, and contact the supplier or a competent adviser where needed. Retain relevant identity and incident details. Follow the procedure for rejection or safe disposal instead of accidentally returning suspect stock to use.
Worked example: a normal-looking chilled product with unknown history
Hypothetical example: a prepared chilled item is found away from its intended storage and nobody can establish how long it has been there.
The manager uses the food’s requirements and the business’s assessed method to decide the safe action. The item’s normal appearance and remaining use-by date cannot supply the missing handling history.
Fix the cause and escalate unsafe food when needed
Review deliveries, stock rotation, opening labels, storage capacity and staff handovers. Use actual product instructions and the business’s suitable shelf-life procedure.
If unsafe food may already have been supplied, follow the applicable FSA incident and withdrawal/recall guidance for England, Wales and NI or FSS business incident guidance for Scotland. Ordinary stock disposal and a wider food-safety incident require different responses.
Next steps
Set a clear place and responsibility for suspect stock, and train staff to report both visible deterioration and failed controls. Use temperature checks and reliable stock identity to support decisions.
Read official date and storage guidance — Understand use-by safety and best-before quality alongside product-specific handling.