I'm making some cold dips,spreads and salads at a deli and am wondering if anyone knows how to accurately set best before dates? An example of some of the things I'm making: various hummus', tabbouleh, grain salads in vinaigrette, ricotta dip, roast red pepper dip, olive tapenade, salsas, relishes etc. Most everything has garlic in it and I've heard that garlic in oil develops a chance of botulism after 2 weeks. I know that tapenade, salsas, and relishes would last a lot longer than the dips and the tabbouleh and grain salad less than the dips. We're putting the items into plastic containers with no plastic wrap seal. Any thoughts on how I should go about setting dates for different items?