On August 27, the Japan Dairy Industry Association, the Japan Milk Fair Trade Council, and the Japan Cheese Fair Trade Council have revised the “Guidelines for Setting Expiration Dates for ‘Milk, etc.’, ‘Dairy Products,’ and ‘Foods Using Dairy Ingredients as Primary Raw Materials.'” The revised guidelines have been published on member-only websites.
The revision establishes a new standard for determining the presence of Listeria bacteria in natural cheeses (soft and semi-hard types) and also reviews the method for setting expiration dates. Previously, the expiration period was determined by multiplying the number of days indicated by test results (scientific evidence) conducted according to the guidelines by a “safety rate” (0.7–less than 1.0).
Under the new method, manufacturers and others are required to responsibly set expiration dates by taking into account product characteristics and management status, applying a safety coefficient of less than 1, or by subtracting specific number of days from the expiration period.
Furthermore, for foods in which microbial growth is suppressed, quality variation is minimal, and safety is sufficiently ensured, it is now explicitly stated that applying a safety coefficient is not necessary.
This revision follows the amendment of the “Guidelines for Setting Expiration Dates on Food Labels” by the Consumer Affairs Agency in March of this year.
