Food Expiration Date Calculator (Georgia 2025)
Never miscount days again—get discard dates that match Georgia’s 7-Day Rule.
Never miscount days again—get discard dates that match Georgia’s 7-Day Rule.
Georgia inspectors expect precise discard dates on every time-temperature control for safety (TCS) food. This calculator adds the correct number of days—so you stay compliant, reduce waste, and avoid violations. Simply pick the preparation or opening date, enter the shelf-life days, and the tool shows your use-by date in plain language.
The Georgia Food Code (§3-501.17) requires all ready-to-eat, refrigerated time-temperature control for safety (TCS) foods to be labeled with a discard date that does not exceed seven calendar days. The clock starts the calendar day the food is prepared or opened. Day 1 counts even if prep finished at 11:59 p.m. When items are frozen, the countdown pauses but does not reset—resume the tally when the food is thawed. Failing to date-mark can cost nine inspection points, instantly dropping an “A” grade to a “B.”
Think of the rule in three steps: Prep → Count → Discard. Log each action and keep labels legible. When components with different prep dates are combined—such as chicken cooked on Monday mixed into salad prepped Wednesday—the earliest date prevails. For more storage guidance, see our proper storage guide.
Shelf-life varies by acidity, moisture, and protective packaging. Use manufacturer guidelines when available, but never exceed Georgia’s seven-day ceiling for refrigerated TCS foods. The table below lists typical periods operators mark on labels—cross-check with supplier specs for accuracy.
| Food Item | Unopened / Intact | Open / Prepared |
|---|---|---|
| Cooked Poultry | 7 days | 7 days |
| Deli Meats (sliced) | 7 days | 5 days |
| Tuna Salad | N/A | 5 days |
| Hard Cheeses | 21 days | 14 days |
| Soft Cheeses | 14 days | 7 days |
| Cream-based Soups | N/A | 4 days |
| Cooked Rice | N/A | 6 days |
| Cut Leafy Greens | N/A | 3 days |
Remember: when multiple ingredients combine, the discard date is dictated by the item with the shortest remaining life. Always keep cooler temperatures ≤41 °F to prevent bacterial growth and extend product quality.
Accurate date-marking starts with the right tools. Stock day-of-the-week color stickers for quick visual cues, and teach staff to “label first, store second.” Waterproof pens prevent smudges in humid walk-ins, while pre-printed templates ensure consistency. Digital logbooks—simple spreadsheets or app-based trackers—provide a searchable record inspectors can review within minutes.
Conduct weekly spot-checks: pick three containers at random and verify the date math. Cross-reference cooler temperature logs—fluctuations above 41 °F shorten safe shelf-life. During rush periods, assign a “label champion” to oversee prep areas so haste doesn’t undercut accuracy. For an all-in-one daily review, add a “Date-Mark Verification” line to our checklist generator.
Once your team masters the basics, step up compliance by marrying color-coded labels with a cloud-based log. Assign each cooler rack a color that mirrors the day-of-week sticker, so staff can confirm rotation at a glance. Modern printers even let you pre-program label templates that auto-fill prep date, discard date, and employee initials—eliminating sloppy handwriting that frustrates inspectors. Pair the physical label with a quick mobile entry: a two-tap form stores each batch in a digital ledger that you can sort by discard date. When the health officer walks in, pull up the ledger to demonstrate “active managerial control,” a concept emphasized throughout the Georgia Food Code summary.
Labels are only as good as the workflow that surrounds them. Start at receiving: note the manufacturer’s “use by” alongside your own discard by so staff never confuse the two. At prep, mount a shelf-life chart above the cutting board for instant reference. During busy service, wipe label surfaces with a sanitizer cloth before relabeling; adhesive residue traps food soil and becomes a bacterial hotspot. End-of-night cleanup should include a label audit—combine the task with utensil washing to streamline labor and reinforce habits. For disinfection standards that match Georgia expectations, revisit our cleaning and sanitizing guide.