Confused by food expiration labels? You’re not alone. Many people throw out safe, edible food because they misinterpret these dates. Here’s the key takeaway: most labels, like "Best By" or "Sell By", are about quality, not safety. Food often remains safe to eat past these dates if stored properly and shows no signs of spoilage. The only exception? Infant formula, which has strict safety rules.
Key Points:
- "Best By" and "Best Before": Indicate peak quality, not safety. Food is often fine after this date.
- "Use By": Suggests the last date for best quality, especially for perishable items.
- "Sell By": Guides retailers, not consumers. Food is usually good for days or weeks after this date.
- True Expiration Dates: Found on items like infant formula. Never consume past this date.
Pro Tips:
- Trust your senses: spoilage signs include mold, bad smells, slimy textures, or discoloration.
- Proper storage matters: Refrigerate perishables at 37–40°F and freeze at 0°F to extend shelf life.
- Pantry staples like canned goods and grains can last months or years if stored in cool, dry conditions.
Understanding these labels can help you save money, reduce waste, and keep your food safe.
The Truth About Expiration Dates (Use By, Sell By, and Best By) | America’s Test Kitchen
Food Expiration Label Basics
In the United States, food products don’t follow a consistent federal standard for expiration dates – except for infant formula, which is the only item with federally mandated labeling requirements.
"With the exception of infant formula, there are no uniform federal standards for date labels." – ReFED
This lack of federal regulation has led to a patchwork of state laws. Over 20 states have implemented their own food dating rules, which often vary significantly. This inconsistency leaves many consumers confused about whether these dates indicate food quality or safety. As a result, understanding these labels becomes crucial for making informed decisions about whether to keep or toss food. Let’s break down what these dates actually mean.
What Food Expiration Labels Actually Mean
The majority of expiration labels found on grocery store items are designed to reflect quality, not safety. Manufacturers use these dates to signal when a product is at its peak in terms of flavor, texture, or freshness. Essentially, these dates are about guaranteeing the best experience with the product, not warning about potential health risks.
Take, for example, a bag of chips with a "Best By" date of March 15th. Eating those chips on March 16th won’t suddenly make them unsafe. They might lose some crispness or taste slightly less fresh, but they’re still fine to eat. The key is distinguishing between changes in quality and actual safety concerns.
Quality vs. Safety Labels: Key Differences
To better understand expiration labels, it’s important to separate quality-focused indicators from labels that warn of safety risks. Quality-related labels include terms like "Best If Used By", "Best Before," and "Sell By." These dates are meant to guide you on when a product is at its best in terms of taste, smell, or appearance.
Safety-related labels are far less common but much more critical. These labels typically appear on highly perishable items such as fresh meat, dairy, and prepared foods. When these products pass their safety date, consuming them could pose a health risk.
Adding to the confusion, some state laws prohibit or limit the sale of food past its quality date – even if the food is still perfectly safe to eat. This inconsistency leads to unnecessary food waste, as perfectly edible items are discarded because of differing state regulations.
To address this issue, the Food Date Labeling Act of 2023 was introduced in Congress. This legislation aims to create a standardized dual-label system across the country. Until such federal standards are in place, consumers must navigate these varying food dating practices and make informed choices on their own.
Common Food Expiration Labels Explained
Now that we’ve covered the difference between quality and safety labels, let’s break down some of the most common food expiration labels and what they really mean.
‘Best If Used By’ and ‘Best Before’ Dates
These labels are all about quality, not safety. When you see "Best If Used By" or "Best Before", it’s the manufacturer’s way of saying, "This is when our product will taste or perform its best." But don’t worry – once that date passes, the food doesn’t instantly go bad. It might just lose some freshness or flavor.
For instance, a bakery might stamp "Best Before April 10th" on a batch of cookies. While they might not taste as fresh after that date, they’re still safe to eat. This applies to items like cereals, crackers, canned goods, and dry pasta. In fact, many of these products can still be enjoyed weeks or even months later, as long as they look, smell, and taste fine. Just trust your senses.
Now, let’s move on to perishable items with stricter guidelines.
‘Use By’ Dates
"Use By" dates are a bit more specific. They tell you the last day the manufacturer recommends using the product while it’s still at peak quality. These dates are most common on perishable items like dairy products, fresh meat, and pre-made meals.
That said, with proper storage and no signs of spoilage, many of these items – like yogurt, milk, or deli meat – can still be good for a day or two after their "Use By" date. Just be extra cautious with these highly perishable foods and rely on your senses to judge freshness.
‘Sell By’ Dates
"Sell By" dates are mainly for retailers. These dates help store managers know how long to keep products on shelves to maintain quality and manage inventory. But for you, the consumer, it’s a little different.
Most products still have about one-third of their shelf life remaining after the "Sell By" date. For example, if you buy milk on its "Sell By" date, you likely have several days to enjoy it before the quality starts to dip. Similarly, items like eggs or chicken are often fine to use when stored properly, even if their "Sell By" date has just passed.
One important exception? Infant formula. Unlike other foods, it’s not safe to use formula after its "Sell By" date.
So, don’t feel like you need to rush to use everything immediately. These dates are designed with some buffer time for home storage.
Finally, let’s talk about the expiration dates you absolutely can’t ignore.
True Expiration Dates
True expiration dates are the ones that matter most for safety. In the United States, these dates are strictly enforced for products where safety is a concern.
When you see a true expiration date, treat it as a hard deadline. Unlike "Best Before" or "Sell By" dates, these are non-negotiable. Consuming food past this date could pose serious health risks, so it’s best to err on the side of caution.
Reading Packaged On and Coded Dates
Sometimes, beyond the usual expiration labels, you’ll come across other dating systems that offer more details about a product’s freshness. These formats can be incredibly useful, but they’re not always easy to decipher. Let’s break down how to interpret "Packaged On" dates and manufacturer codes to better understand product freshness.
How to Read ‘Packaged On’ Dates
A "Packaged On" date tells you the exact day a product was made or packaged, rather than when it expires. You’ll often find these on items with shorter shelf lives, like fresh bread, deli meats, or prepared meals.
These dates are handy because they allow you to determine freshness on your own. For instance, if a loaf of bread is marked "Packaged On 10/08/2025", and today is October 10th, you know it’s been on the shelf for two days. Bread usually stays fresh for about 3-5 days at room temperature, so this information helps you decide if it’s still worth buying.
Most "Packaged On" dates are written in the standard U.S. format: MM/DD/YYYY. However, you might also see abbreviated versions like "Pkg 10/08" or "Packed 10/08/25." Look for terms such as "packaged", "packed", "made", or "produced" to identify these dates.
If you’re aiming for peak freshness, always go for products with the most recent "Packaged On" date.
Decoding Manufacturer Codes
Once you’ve figured out the packaging date, manufacturer codes can provide even more insights into when a product was made. These codes, often found on shelf-stable items, combine letters and numbers in systems like Julian dates or batch codes. While they might seem cryptic, they’re surprisingly straightforward once you understand how they work.
Julian dates represent the day of the year (from 1 to 365, or 366 in leap years). For example:
- "025" stands for January 25th.
- "300" represents the 300th day of the year, which falls in late October.
Typically, Julian dates are followed by the year. So, "02525" would mean January 25th, 2025, while "30024" would indicate the 300th day of 2024. Some manufacturers reverse the order, so "25025" would also refer to January 25th, 2025.
Batch codes are another common system. These often include a three-digit Julian date (001–365) to indicate the production day. For example, if you spot "300" in a batch code, it likely refers to the 300th day of the year. Once you identify the production date, you can estimate freshness based on the product type. For instance:
- Canned goods generally stay fresh for 2-3 years.
- Crackers and cereals are best within 6-12 months of production.
Some manufacturers include both coded dates and standard expiration dates, which can help you double-check your decoding. For example, if you see "Best By 04/15/2026" alongside a code containing "300" and "25", you can confirm that the Julian date "300" (late October 2025) aligns with the product’s shelf life, leading to the April 2026 expiration date.
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Proper Storage to Extend Shelf Life
Storing food the right way can make a big difference in how long it stays fresh and safe to eat. Factors like temperature, humidity, and air exposure play a huge role in keeping food at its best.
Refrigerated and Frozen Foods
Let’s talk about chilled and frozen items first. Your refrigerator should stay between 37°F and 40°F, while your freezer should be set at 0°F or lower. These temperatures slow down bacterial growth and help preserve food quality, often well beyond the labeled dates if stored correctly.
Dairy products like milk and yogurt can last up to a week past their "Best By" date if stored in the coldest part of the fridge – typically the back of the main compartment, not the door. Leave them in their original containers to minimize exposure to light and air.
Raw meats need extra care. Use ground beef and poultry within 1–2 days of the "Use By" date unless you freeze them right away. Whole cuts of meat can stay fresh for 3–5 days in the fridge. For freezing, wrap meat tightly in freezer paper or use vacuum-sealed bags to prevent freezer burn, which impacts taste and texture but doesn’t make the food unsafe.
Leftovers are generally safe for 3–4 days when stored in the fridge, regardless of the expiration dates of their ingredients. Always transfer leftovers into airtight containers within two hours of cooking – or within one hour if the room temperature is above 90°F.
Eggs should stay in their original carton and be stored in the main section of the fridge, not the door. They’re good for 3–5 weeks past the "Sell By" date.
Pantry Staples and Dry Goods
Now, let’s move to pantry essentials. Canned goods should be kept in a cool, dry place between 50°F and 70°F. Most canned foods remain safe and nutritious for 2–5 years beyond their "Best By" dates, but their quality might decline over time. Avoid storing cans in areas like garages or basements where temperatures can swing wildly.
Grains and cereals are best kept in airtight containers to protect them from moisture and pests. Whole grains like brown rice and quinoa can go rancid due to their natural oils, so they’re better off in the fridge or freezer for long-term storage. White rice, pasta, and oats, on the other hand, can last indefinitely if kept dry and pest-free.
Spices and dried herbs have varying shelf lives. Ground spices usually hold their flavor for 2–3 years, while whole spices can last 4 years or longer. Store them in airtight containers away from heat and sunlight. Avoid keeping spices in the fridge, as the humidity can cause clumping and reduce flavor.
Flour and baking ingredients need protection from moisture and pests. All-purpose flour can last 8 months beyond its date if stored in airtight containers, while whole wheat flour should be refrigerated and used within 3 months. Baking soda and baking powder lose potency over time – test baking soda by adding it to vinegar (it should fizz) and baking powder by mixing it with hot water.
Oils and vinegars require specific conditions. Cooking oils should be kept in cool, dark places and used within 2 years of opening. Olive oil is especially sensitive to light and heat, so store it in a dark cabinet, not on the counter. Vinegars, thanks to their natural acidity, can last indefinitely, though their flavor might change over time.
The trick to keeping food fresh is managing the four main threats to food storage: temperature changes, moisture, light, and air. By following these storage tips for different types of food, you can safely extend their shelf life while maintaining quality and flavor.
Keep or Discard: Making the Decision
When deciding whether to keep or discard food, rely on your senses rather than just printed dates. Expiration labels can be misleading, as properly stored food may still be safe even past the indicated date. However, if you’re unsure, it’s better to discard the item. Use the following signs to assess food safety.
Signs of Spoilage to Watch For
- Mold: Any visible mold on items like bread, cheese, or leftovers means the entire item should be discarded. For soft foods, cutting away mold isn’t safe since it can spread beyond what you see.
- Off Odors: Fresh milk has a clean, slightly sweet smell, but spoiled milk develops a sour aroma. Similarly, bad meat may smell like sulfur or ammonia. If something smells off, trust your nose and throw it out.
- Texture Changes: A slimy surface on meat, poultry, or fish signals bacterial growth. Dairy products like yogurt or sour cream that become too thick, separated, or watery are also unsafe. Vegetables that turn mushy or develop dark spots are no longer fresh.
- Color Changes: Discoloration is another red flag. Ground beef that turns gray or brown throughout (not just on the surface) should be discarded. Bread with dark or green spots indicates mold and should be thrown away.
While these signs are useful, some foods require extra caution due to their higher risk of contamination.
High-Risk Foods That Need Extra Care
Certain foods are more prone to harmful bacterial contamination and demand stricter attention to storage and label dates. These foods can cause illness even without visible signs of spoilage.
- Raw Meat and Poultry: Ground meats are especially risky because bacteria from the surface mix throughout. Use raw meat and poultry within 1–2 days of the "Use By" date.
- Seafood: Fresh seafood should smell clean, not overly fishy. Use it within 1–2 days of purchase to ensure safety.
- Dairy Products: Harmful bacteria like Listeria can grow in dairy products, even without obvious spoilage. While milk might remain safe up to a week past its "Best By" date if it smells and tastes fine, soft cheeses, unpasteurized dairy, and items like ricotta should be consumed closer to their printed dates.
- Ready-to-Eat Foods: Deli meats, hot dogs, and pre-made salads are often eaten without further cooking, which means bacteria aren’t eliminated. Consume these within 3–5 days of opening, regardless of the printed date.
- Eggs: Properly refrigerated eggs can be safe for 4–5 weeks after purchase. However, cracked eggs should be used immediately or discarded. For freshness, try the float test – fresh eggs sink in water, while older ones float.
Some pathogens, like Salmonella, E. coli, and Listeria, don’t always cause visible spoilage. This makes proper storage and adherence to recommended dates essential. Never taste high-risk foods to check for safety – even a small amount of contaminated food can cause illness.
| Food Type | Use Duration | Key Warning Signs | Risk |
|---|---|---|---|
| Raw meat/seafood | 1–2 days (refrigerated) | Slimy texture, off smell, discoloration | High |
| Dairy products | Days to weeks | Sour smell, curdling, mold | High |
| Ready-to-eat foods | 3–5 days after opening | Off smell, slimy texture | High |
| Dry goods | Months to years | Mold, off smell, insects | Low |
| Canned goods | Years (if unopened) | Bulging, rust, leaks | Low |
Balancing proper storage with an understanding of expiration dates can help maintain food safety while reducing waste. When in doubt, always err on the side of caution to protect your health.
Conclusion: Better Food Safety and Less Waste
Getting a handle on expiration labels can completely shift how you think about food safety and waste. Most of these dates are about quality, not safety, meaning food often remains safe to eat even after the date on the package. By learning to distinguish between quality-focused and safety-focused labels and sticking to proper storage practices, you can make smarter choices about what to keep and what to toss.
This understanding goes beyond your kitchen – it has a real impact on the planet. Misinterpreted date labels are responsible for a staggering 30–40% of food waste in the U.S. each year. On top of that, about 20% of food waste at the consumer level happens because people aren’t sure what the labels mean. When you decode these labels correctly, you’re not just saving money – you’re also conserving precious resources like water and oil used in food production and cutting down on the greenhouse gases linked to food waste.
At the end of the day, your senses are your most reliable guide. Spoiled food will usually give itself away with an off smell, taste, or texture – clear signs caused by natural spoilage bacteria. These indicators are often much more trustworthy than a date printed on the packaging. By trusting your instincts and handling food properly, you can strike a balance between safety and practicality in your kitchen. Even if a date label has passed, food can still be safe and enjoyable until spoilage becomes obvious.
FAQs
How do I know if food is safe to eat after the ‘Best By’ or ‘Use By’ date?
Food can often still be safe to eat even after the "Best By" or "Use By" date, as long as it’s been stored correctly at 40°F or below and shows no signs of spoilage. Before digging in, check for telltale signs like an unusual smell, strange discoloration, or visible mold.
It’s important to understand that "Best By" and "Use By" dates usually refer to a product’s quality, not its safety. Many foods are still fine to consume past these dates, but always trust your senses. If something looks, smells, or feels off, it’s safer to throw it out. The way you store your food plays a big role in how long it stays good. Proper storage can make all the difference in keeping your food fresh longer.
What do ‘Sell By,’ ‘Use By,’ and ‘Best Before’ dates mean on food labels?
‘Sell By’ dates are mainly for retailers, guiding them on how long a product should stay on the shelves. These dates help stores manage their inventory efficiently but don’t necessarily indicate whether the food is safe to eat.
‘Use By’ dates, on the other hand, are all about safety. They tell you the last day a product – especially perishable items like dairy, meat, or seafood – should be consumed. Eating these foods past the ‘Use By’ date could be risky for your health.
‘Best Before’ dates are more about quality than safety. They suggest the period when the food will taste its best and have the ideal texture. If stored correctly, the food might still be okay to eat after this date, but it could lose some of its flavor or freshness.
Why is proper food storage important, and how does it impact expiration dates?
Proper food storage plays a key role in keeping your food fresh, safe, and ready to eat for as long as possible. When food is stored incorrectly – like at the wrong temperature or in unsuitable conditions – it can spoil faster and might even become unsafe to eat before its expiration date.
Simple steps like refrigerating perishable items promptly, using airtight containers to seal leftovers, and storing dry goods in a cool, dry spot can help extend their shelf life. These practices not only minimize waste but also ensure your food stays safe and enjoyable to consume.