01
Shelf Life Calculator
Ship by: 75% of shelf life
Sell by: 66% of shelf life
Sell by: 66% of shelf life
Shelf Life
--
total days
Days Remaining
--
from today
Expiry Date
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Ship By
--
75% of life
Sell By
--
66% of life
■ Ship-by at 75% ensures customer receives product with at least 25% shelf life. Sell-by at 66% is standard retail rule.
02
Shelf Life Reference Table
Dairy Products
| Product | Shelf Life | Storage |
|---|---|---|
| Barrel Cheddar | 180 days | 33-40°F |
| Block Cheddar | 180 days | 33-40°F |
| Mozzarella | 120 days | 33-40°F |
| Process Cheese | 270 days | 33-40°F |
| Cream Cheese | 90 days | 33-40°F |
| Butter (Refrigerated) | 120 days | 33-40°F |
| Butter (Frozen) | 365 days | 0°F or below |
| Fluid Milk | 14 days | 33-40°F |
| Heavy Cream | 30 days | 33-40°F |
| Yogurt | 45 days | 33-40°F |
Eggs
| Product | Shelf Life | Storage |
|---|---|---|
| Shell Eggs | 30 days | 33-40°F |
| Liquid Eggs | 10 days | 33-40°F |
| Frozen Eggs | 365 days | 0°F or below |
Frozen Products
| Product | Shelf Life | Storage |
|---|---|---|
| Frozen Foods (General) | 365 days | 0°F or below |
| Frozen Meat | 270 days | 0°F or below |
| Frozen Seafood | 180 days | 0°F or below |
| Frozen Vegetables | 540 days | 0°F or below |
| Pancake/Waffle Mix | 365 days | 0°F or below |
Shelf Stable / Dry
| Product | Shelf Life | Storage |
|---|---|---|
| Canned Goods | 540 days | 50-70°F (dry) |
| Dry Pasta | 730 days | 50-70°F (dry) |
| Rice/Grains | 730 days | 50-70°F (dry) |
| Cooking Oil | 365 days | 50-70°F (dry) |
| Condiments | 365 days | 50-70°F (dry) |
| Flour | 365 days | 50-70°F (dry) |
| Sugar | 730 days | 50-70°F (dry) |
| Juice (Shelf Stable) | 270 days | 50-70°F (dry) |
Fresh / Short Life
| Product | Shelf Life | Storage |
|---|---|---|
| Deli Meat (Sliced) | 7 days | 33-40°F |
| Fresh Meat | 5 days | 33-40°F |
| Fresh Produce | 7 days | 33-45°F |
| Bread/Bakery | 5 days | Room temp |
| Juice (Refrigerated) | 14 days | 33-40°F |
■ Shelf life values are GFS internal standards. Actual manufacturer specs may vary. Always verify with spec sheet.
03
FIFO Queue Visualizer
#
Lot ID
Date
Expiry
Days Left
Status
■ FIFO = First In, First Out. Green row = ship next (oldest production date). Items sorted by expiry ascending.
04
Expiry Alert Dashboard
Expiring in 30 Days
0
immediate action
Expiring in 60 Days
0
plan shipments
Expiring in 90 Days
0
monitor
■ Red = within 30 days (urgent: discount, donate, or dispose). Yellow = 31-60 days (schedule shipments). Green = 61-90 days (routine monitoring).
05
Date Code Decoder
Try These Examples
Format Reference: YYYY-JJJ-FF-LL
| Segment | Meaning | Example |
|---|---|---|
| YYYY | 4-digit year | 2026 |
| JJJ | Julian day (001-366) | 139 = May 19 |
| FF | Facility code | 01 = Edgewood, NY |
| LL | Location / state | NY = New York |
Facility Codes
| Code | Facility | Address |
|---|---|---|
| 01 | Edgewood, NY (HQ) | 131 Heartland Blvd |
| 02 | Hermitage, PA | 2500 Freeland Road |
■ Julian day 001 = January 1. Julian day 365 = December 31 (366 in leap years). All GFS lots follow YYYY-JJJ-FF-LL format.
06
Storage Temperature Requirements
Frozen Storage (0°F / -18°C)
| Frozen Butter | 0°F or below |
| Frozen Eggs | 0°F or below |
| Frozen Meat | 0°F or below |
| Frozen Seafood | 0°F or below |
| Frozen Vegetables | 0°F or below |
| Frozen Foods (General) | 0°F or below |
| Pancake/Waffle Mix | 0°F or below |
Refrigerated (33-40°F / 1-4°C)
| All Cheeses | 33-40°F |
| Butter (Refrigerated) | 33-40°F |
| Fluid Milk | 33-40°F |
| Heavy Cream | 33-40°F |
| Yogurt | 33-40°F |
| Shell/Liquid Eggs | 33-40°F |
| Deli Meat | 33-40°F |
| Fresh Meat | 33-40°F |
| Juice (Refrigerated) | 33-40°F |
Dry/Ambient (50-70°F / 10-21°C)
| Canned Goods | 50-70°F |
| Dry Pasta | 50-70°F |
| Rice/Grains | 50-70°F |
| Cooking Oil | 50-70°F |
| Condiments | 50-70°F |
| Flour | 50-70°F |
| Sugar | 50-70°F |
| Juice (Shelf Stable) | 50-70°F |
| Bread/Bakery | Room temp |
■ Temperature abuse = product held above its required zone. Frozen products thawed and refrozen must be discarded. Monitor with data loggers.