In Germany, there is a distinguishing picture of the “minimum durability date” (MHD), such as the minimum durability period and the “consumption date,” which is more in line with the common expiration date. Products that deteriorate rapidly, such as Z.B ground meat, must be given a minimum sustainability date and are excluded from sale at the expiry of the expiry period. Other products receive a minimum durability date set by each manufacturer of this product that does not prevent the product from being sold beyond the specified date. Products with expired MHD can be sold if the seller is convinced that the merchandise is in perfect condition. As a result, the customer is not entitled to compensation if he inadvertently buys a product whose shelf life has expired, provided that the product can continue to be considered error-free. Neither MHD nor the consumption deadline provides for legal rights when a product is no longer fit to be consumed before the specified date and the manufacturer can prove the credibility of its rights. Passive barrier packaging can often help control or extend shelf life by blocking the transfer of harmful substances such as moisture or oxygen through the barrier.  On the other hand, active packaging uses substances that otherwise clean, capture or neutralize harmful substances.  If moisture levels are a mechanism for product degradation, low-speed moisture vapour transfer packaging and the use of dehydrating products help to keep moisture in the packaging within acceptable limits. If oxidation is the main concern, low-transfer packaging and the use of oxygen absorbers can help extend shelf life. Respiratory products and other products often require packaging with controlled barrier properties. The use of a modified atmosphere in the packaging may extend the shelf life of some products.
Beer is perishable. It can be influenced by light, air or the action of bacteria. Although beer is not required by law in the United States to have a shelf life, freshness data serves the same purpose in the same way and is used as a marketing tool. The commonly cited rule of thumb is that chemical reactions double their rate with each temperature increase of 10oC, as the barriers to activation energy can be overcome more easily at higher temperatures. However, as with many thumb rules, there are many reservations and exceptions. The rule is most appropriate for reactions with activation energy values of 50 kJ/mole; Many of them are important at the usual temperatures. It is often used in estimating sustainability, sometimes poorly. In the industry, for example, there is a perception that “triple time” can be simulated in practice by increasing the temperature by 15 degrees Celsius, for example. B if a product is stored at 35 degrees Celsius (95 degrees Fahrenheit) for one month, simulated from three months to 20 degrees Celsius.