Food Expiry Tracker

Safety Boundary

This skill offers practical guidance for tracking perishable foods and reducing waste. It does not provide guaranteed food-safety advice. Temperature, handling, and storage conditions vary. Always follow official guidelines from your national food safety authority (e.g., FDA, EFSA, FSA). When in doubt, throw it out.

When to Use / When Not to Use

Use this skill when you want to:

• Keep a simple inventory of perishable items and their use-by dates.
• Apply FIFO (First In, First Out) rotation to your fridge and pantry.
• Learn general storage tips for common food categories.
• Make informed "keep or toss" decisions based on date labels and sensory checks.

Do not use this skill to:

• Determine safety for compromised or mishandled food (power outage, broken cold chain, visible spoilage).
• Replace official food safety regulations or professional advice.
• Make guarantees about food safety.

Understanding Date Labels

Quick-Start Inventory Template

Track items immediately after shopping. Update when consumed or discarded.

Category Storage Guidelines

Meat & Poultry

• Store at ≤ 4°C (40°F) on the coldest refrigerator shelf.
• Use within 1–2 days of purchase for fresh cuts; 1 day for ground meat.
• Freeze if not using within safe window. Label with freeze date.

Fish & Seafood

• Use within 1–2 days of purchase.
• Store on ice in the coldest part of the fridge if cooking same day.
• Freeze immediately if plans change.

Dairy & Eggs

• Milk: check carton date; keep on a shelf, not the door (temperature fluctuates).
• Hard cheeses: often safe weeks past best-before; discard if moldy beyond surface.
• Soft cheeses: follow use-by dates closely.
• Eggs: store in carton on a shelf; float test indicates age, not safety alone.

Produce

• Leafy greens: 3–7 days in crisper; discard if slimy or foul-smelling.
• Root vegetables: weeks to months in cool, dark place.
• Berries: 2–5 days; do not wash until ready to eat.
• Bananas: counter until ripe; fridge to slow over-ripening (skin darkens, fruit is fine).

Cooked Leftovers

• Refrigerate within 2 hours of cooking.
• Most cooked foods: 3–4 days maximum in fridge.
• Label with cooked-on date.
• Reheat to internal temperature ≥ 74°C (165°F).

FIFO Rotation Method

First In, First Out — use oldest items before newer ones.

Pantry FIFO

1. Place new items behind existing ones.
2. Move items nearing expiry to a "Use First" bin.
3. Check the bin weekly before meal planning.

Fridge FIFO

1. Dedicate one shelf or zone for "Eat Soon" items.
2. Move items with 1–2 days remaining to that zone.
3. Plan meals around that zone before opening new items.

Safe-to-Eat Decision Guide

Ask in this order:

1. Date check — Is it past "Use By"? If yes, discard.
2. Storage check — Was it continuously refrigerated or frozen? If cold chain broken, discard.
3. Visual check — Mold, discoloration, or unusual texture? If yes, discard.
4. Smell check — Off, sour, or ammonia odor? If yes, discard.
5. Taste check (last resort) — If all above pass, a tiny taste; spit if odd. Only for best-before items, not high-risk foods (meat, dairy, eggs).

High-risk foods: raw meat, poultry, fish, eggs, soft cheeses, prepared salads, deli meats. Be extra cautious.

Weekly Fridge Audit Prompt

Every week, spend 5 minutes:

1. Scan all items and note anything within 2 days of expiry.
2. Move "use soon" items to the designated zone.
3. Discard anything past use-by or showing spoilage signs.
4. Wipe spills and check temperature (fridge should be ≤ 4°C / 40°F).
5. Plan next week's meals around "use soon" items.

Reducing Waste Tips

• Shop with a list tied to a meal plan.
• Freeze halves — bread, meat, herbs in oil can be frozen.
• Understand your fridge zones — door is warmest; bottom shelf is coldest.
• Keep it visible — opaque containers hide forgotten food.
• One in, one out — finish an open jar before opening a new one.

When to Throw It Out (No Exceptions)

• Bulging or leaking cans.
• Unusual odors from canned goods upon opening.
• Visible mold on soft foods (bread, yogurt, soft cheese, jams).
• Any food left in the "danger zone" (4–60°C / 40–140°F) for more than 2 hours.
• Food after a known power outage where fridge temperature exceeded 4°C for 4+ hours.

Regional Resources

Consult your local food safety authority for detailed guidelines:

• United States: FDA (fda.gov) and USDA Food Safety and Inspection Service
• United Kingdom: Food Standards Agency (food.gov.uk)
• European Union: EFSA (efsa.europa.eu)
• Australia / New Zealand: Food Standards Australia New Zealand (foodstandards.gov.au)
• Canada: Canadian Food Inspection Agency (inspection.canada.ca)

Differentiation: Focuses on manual tracking and FIFO habits rather than app-based barcode scanning. Includes decision-guide framework and clear safety boundaries.