Canned Food Safety Guidelines

Although canned goods are a popular choice for restaurants and consumers due to their shelf life and easy storage, proper handling is still important. If you’re looking for recommendations on best practices, these canned food safety guidelines will help you select, store and use them correctly to maintain quality and minimize risks.

Checking Dates

Understanding dates on canned foods is a good first step in following safety guidelines. As explained by registered dietitian Toby Amidor in a Food Network article, “best by” and “use by” dates on canned goods indicate when the product will likely start to lose quality, not the date at which it expires. Canned foods are often safe to eat well beyond this date, but always use the best practices discussed in this article before making a final decision.

Damaged Cans

Although minor nicks or small dings are fine, a Taste of Home article suggests following USDA recommendations on damaged cans by avoiding ones with large dents along the rim or seam—especially if you can lay your finger into them. Even if there are no visible leaks, these larger dents may have broken the seal, allowing harmful pathogens to enter the can and contaminate the food, so it’s best not to purchase or use these cans.

Dropped Cans

Once you understand the dangers of damaged cans, you might wonder if it’s safe to eat ones that have been dropped or have fallen onto the floor. The same rules from the previous section apply: major dents or dings–especially along the seam–may allow contaminants to enter the can, so it’s best to discard cans visibly damaged after a fall. However, if there’s no damage or it’s very superficial, the contents are likely still safe.

Avoiding Botulism

Canned food safety guidelines that reduce the risk of botulism are some of the most important. A foodborne illness caused by Clostridium botulinum bacteria, botulism is a serious illness that can cause paralysis or even death. The bacteria grow in oxygen-deprived environments, making canned goods the perfect breeding ground. The bacteria produce gas as they multiply, so be sure to avoid bulging or swollen cans since the distorted shape may indicate gas buildup. 

Detecting Spoilage

While botulism is arguably the most dangerous foodborne illness associated with canned foods, it’s good to be aware of general signs of spoilage that indicate other hazards. Warning signs of spoilage include:

• Bulges or swells
• Leaks on the outside
• Mold, especially on the underside of the lid
• Hissing sounds upon opening
• Odd odors
• Unexpected colors

If you’re thinking about tasting the contents to test for spoilage, don’t–it’s better to just throw it out than risk getting sick.

FIFO Method

Whether you’re running a restaurant or organizing your cupboard, the FIFO food storage method is a good way to manage canned food inventory. By placing older items towards the front and newer ones in the back, you make the older cans more easily accessible, ensuring they’ll be used before they pass the best-by date and lose quality. Although implementing the FIFO method requires a bit of organization and attention to dates, it’s one of the best ways to manage shelf-stable foods effectively.

Refrigerate Contents

If you don’t use all the contents of a can, the US Department of Agriculture advises storing opened canned foods in the refrigerator to slow down bacteria growth. While you could store the leftovers in the can, the USDA recommends transferring the contents to a plastic container to maintain quality since exposure to air can cause the can’s metal to interact with the food and give it a metallic taste.

Frozen Cans

Even though freezing temperatures are generally seen as good for preserving food, this isn’t always the case with canned goods. Oregon State University Extension Service’s frozen canned food safety guidelines state that if frozen cans or jars don’t have any signs of damage once thawed, they should be fine–but if they are broken or bulging once thawed, it’s best to discard the food since the damage can allow bacteria to enter the cans and contaminate their contents.

Proper Storage

From private homes to commercial kitchens, storing food properly is critical. While the long shelf life of canned goods at normal temperatures means that they can be stored in a variety of places, it’s best to store them in cool, dark and dry places, such as pantries and storerooms. Closets and basements can be used as well, as long as the temperatures don't dip below freezing. The storage location should be away from heat and moisture as well, so avoid places near stoves or in sunlight.

Home Canning

Following canned food safety guidelines is especially important when canning at home. Botulism is the biggest risk, so make sure that all cans are properly sealed and processed thoroughly before storage. There’s a greater risk with low-acid foods like meats and vegetables, so Penn State Extension recommends pressure canning these foods instead of the traditional boil method.