Demystifying Food Dates

Rex Ballard
7 days ago
6 min read

Common Sell by date marking is for retailers and not an indicator of food safety

A Consumer's Guide to Expiration, Safety, and Reducing Waste

Food labels like "sell-by," "best-by," and "use-by" dates are ubiquitous on grocery items, yet they often sow confusion among shoppers. Many consumers toss perfectly edible food based on these dates, contributing to massive waste and unnecessary expenses. In reality, most of these labels are about quality, not safety, and understanding them can help you save money, reduce environmental impact, and minimize health risks. This comprehensive guide breaks down what these dates mean, how to judge if food is truly spoiled, and practical strategies to make informed decisions in your kitchen.

Understanding the Different Types of Food Dates

Food dates aren't standardized federally (except for infant formula), leading to variations in terminology and interpretation. Here's a clear breakdown of the most common labels:

Sell-By Date: This is primarily for retailers, indicating when the product should be sold or removed from shelves to ensure peak freshness during the consumer's use. It's not a safety indicator. For example, milk might be safe to drink for up to a week after this date if stored properly in the refrigerator.
Best If Used By (or Best-By/Best Before): This refers to the date when the food is expected to be at its optimal flavor, texture, or nutritional quality. After this point, the product may decline in taste (e.g., stale crackers or faded spices) but remains safe if no spoilage signs are present. The USDA recommends this phrasing to clarify it's about quality, not expiration.
Use-By Date: Often found on perishable items like yogurt or deli meats, this suggests the last date for peak quality. For most foods, it's still quality-focused, but treat it more seriously for high-risk items where bacteria could grow. Infant formula is an exception—don't use it past this date due to nutrient degradation.
Expiration Date: Rarely used and not required for most foods, this is the strictest label, implying the product may no longer be safe or effective after the date. However, even here, many items like vitamins or canned goods can last longer than the posted dates.

Remember, these dates assume ideal storage conditions, such as refrigeration at 40°F or below. Opened packages shorten shelf life significantly—transfer contents to airtight containers and consume within days.

Who Sets These Dates and What Guidelines Exist?

Manufacturers or packagers determine these dates based on their own testing for shelf life, focusing on factors like microbial growth, nutrient stability, and sensory changes. There's no federal mandate for most products, allowing companies flexibility, which can lead to conservative estimates to avoid liability.

The USDA's Food Safety and Inspection Service (FSIS) and the FDA provide voluntary guidelines to promote consistency. For instance, FSIS encourages "Best If Used By" for meat and poultry to reduce confusion. Efforts like the proposed Food Date Labeling Act aim for standardization, but as of 2025, states handle some regulations (e.g., milk sell-by dates in certain areas). Closed or coded dates (e.g., Julian dates on cans) are for production tracking, not consumer use.

When Is Food Actually Unsafe? Sensory Checks and Tips

Food doesn't spoil instantly on a date—safety depends on storage, handling, and type. Harmful pathogens like Salmonella may not alter appearance, but spoilage organisms often do. Use these sensory evaluations as your primary tool:

Sight: Check for mold, discoloration (e.g., green meat or wilted produce), sliminess, or bulging cans.
Smell: Off, sour, or rancid odors signal spoilage. Dairy might smell tangy; meat could be ammonia-like.
Touch: Feel for unusual textures like mushiness in fruits or stickiness on packaging.
Taste: If it passes other checks, sample a tiny bit—but avoid if high-risk (e.g., potential botulism).

For high-risk foods (e.g., raw poultry, fresh meats and seafood), adhere closer to dates and cook thoroughly. Use tools like the USDA FoodKeeper app for storage guidelines. When in doubt, especially for vulnerable groups, throw it out.

Special Case: Canned Goods and Long-Term Shelf Life

Canned foods are designed for longevity through sterilization and sealing, often lasting far beyond labeled dates if undamaged. High-acid items (e.g., fruits) may maintain quality for 1-2 years post-date, while low-acid ones (e.g., vegetables, meats) can last 2-5 years or more. Store in a cool, dry place; discard if cans are rusted, dented, or bulging. Once opened, refrigerate and use within 3-4 days.

The Impact of Date Confusion on Food Waste

Misinterpreting dates is a top cause of household waste, with U.S. consumers discarding about 3 billion pounds of food annually due to label confusion—worth $7 billion. Globally, food waste contributes to climate change via methane emissions. A 2025 survey found 88% of consumers throw out food near dates, often prematurely. Standardizing labels could cut this by 20%.

3 billion pounds of food wasted annually due to labeling confusion

Practical Tips for Consumers

Shop Smart: Buy perishables in smaller quantities; freeze extras.
Store Properly: Use FIFO (first in, first out) and check temps regularly.
Repurpose: Turn near-expiry items into soups or smoothies.
Donate: Unopened, non-perishable goods past dates are often accepted by food banks.
Educate: Ignore dates for low-risk items like honey or vinegar, which last indefinitely.