 
Dear Usman, I think we all know the routine. When you go to the store, you reach to the back of the cooler to get the coldest milk or the yogurt with the most recent date. This practice helps assure us that the refrigerated products we're getting are the freshest possible and will last the longest once we get them home. But what exactly is the "freshest possible" option? How can you and your clients use the sell-by information to your advantage? And how can all this translate into a better and easier grocery experience? Get the answers to all those questions - and more - in Food Safety: How Long Can I Keep That?, the latest post from Cheryle Jones Syracuse, MS, Professor Emeritus at The Ohio State University. It comes with real-world examples and a PDF handout too. Have a great day! Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc | 
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