DDM (DLUO) and DLC secondaires HACCP: definitions and HACCP method

Use-By Date (DLC), Best Before Date (DDM/DLUO), and Food Safety?

Ensuring food safety in your restaurant involves proper management of the use-by date (DLC) and best before date (DDM or DLUO) of your products, as well as secondary use-by dates.

If you are a professional in collective catering, you probably have a Sanitary Control Plan (PMS) in place. You should refer to it to determine the secondary use-by dates of your products. However, in traditional restaurants, snack bars, or bakeries, you may not have one.

Here are some guidelines to help you properly manage your use-by dates, best before dates, and secondary use-by dates.

DLC : definition ?

Generally, foods with a use-by date must be kept refrigerated. Their safety beyond the use-by date is only guaranteed if the storage conditions have been respected.

Never keep products with an expired use-by date in your cold storage units. Health inspectors prioritize checking this point.

DDM : definition ?

If the date has passed, the product can still be consumed but loses some of its taste or nutritional qualities. However, it does not pose a health risk. Best before dates (DDM) are found on dry products like biscuits, coffee, sugar, etc., or on sterilized products like canned goods or milk.

HACCP Method and Secondary Use-By Dates?️

In the HACCP method, defining secondary use-by dates adapted to production conditions and products helps reduce bacteriological hazards. It is therefore important to establish secondary use-by dates tailored to each product category in your kitchen, according to your production conditions. ✅

Secondary use-by dates apply to all unpackaged or opened products. These products must be stored protected from external contamination (humidity, air, odors), either in covered containers or sealed airtight.☔

Fresh products must be stored after unpackaging at the correct temperature. In most cases, this means refrigeration at a temperature below 5 °C to prevent the growth and proliferation of bacteria or microorganisms. ❄️

How to Determine a Secondary Use-By Date? ?

There is no law or regulatory text defining secondary use-by dates for each product.

Indeed, the production conditions of food items vary, and a secondary use-by date is determined on a case-by-case basis for each establishment.

Thus, in practice, a secondary use-by date must be less than or equal to the best before date (DLUO or DDM) indicated on the original packaging. ?

And according to your Sanitary Control Plan (PMS), the secondary use-by date can be 1, 2, or 3 days depending on the sensitivity of the products.

Production conditions such as glove use, production in a cold preparation area at temperature < 10 °C, cooling cells, airtight repackaging also affect the secondary use-by date. ❄️

The secondary use-by date can also be valid up to the date indicated by the manufacturer for more stable products: mustard, olive oil, flour, etc. ?

As with best before dates, you must never keep products with an expired secondary use-by date. Clearly label products with a secondary use-by date with the product name, opening or production date, and the secondary use-by date.

Are All Products Subject to a Use-By Date or Best Before Date? ?

Some products are exempt from use-by dates (DLC) or best before dates (DDM). These include non-prepackaged goods, fresh fruits and vegetables, vinegars, alcoholic beverages, sugar and salt, bakery and pastry products normally consumed within 24 hours after production, and certain confectionery products.

To learn more, you can refer to the government portal dedicated to use-by and best before dates.

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