Understanding the Different Types of Date Labels
Not all date labels on food packaging mean the same thing. The distinction is critical for both food safety and minimizing food waste. For most products, date labels are manufacturer suggestions for peak quality, not strict deadlines for spoilage.
'Use By' Date: The Most Important for Safety
The 'Use By' date is the most critical for food safety, as it marks the last date a product is guaranteed to be safe to eat. You will typically find this on highly perishable items such as refrigerated meat, poultry, and ready-to-eat salads.
- For your safety: After the 'Use By' date, the food can become unsafe to eat, even if it looks or smells fine. Pathogenic bacteria, which cause foodborne illnesses, cannot be detected by smell, sight, or taste.
- Action: Never eat, cook, or freeze food after its 'Use By' date has passed.
'Best If Used By' or 'Best Before': A Guide for Quality
This date is an indicator of a food's quality, not its safety. After this date, the food may lose some of its flavor, texture, or nutritional value, but it is generally still safe to consume. You'll see this on a wide range of foods, including dried goods, frozen items, and canned foods.
- For your senses: A box of crackers might become stale, or spices might lose their potency, but they are unlikely to make you sick.
- Action: Use your senses to evaluate the food. If it looks, smells, and tastes okay, it is probably safe to eat.
'Sell By': For Retailers, Not Consumers
The 'Sell By' date is a tool for inventory management, telling the store how long to display the product. It is not a safety indicator for the consumer and provides no information about how long a product can be safely consumed at home.
- For the store: This date helps with stock rotation, ensuring products are on shelves while still at peak quality.
- Action: Many products, including dairy and eggs, are perfectly fine to consume for several days to weeks after the 'Sell By' date, provided they have been stored correctly.
A Guide to Food Safety Beyond the Date Label
Regardless of the date on the package, your senses and proper storage techniques are your most reliable tools. Here is how you can determine if a food is still safe to eat.
Using Your Senses
- Sight: Look for signs of spoilage such as mold, discoloration, or a slimy texture. For canned goods, watch for deep dents (more than 1/2 inch), bulges, or rust, as these can indicate unsafe contents.
- Smell: A sour, rotten, or unpleasant odor is a clear warning sign that a food has spoiled. Trust your nose.
- Taste: If the food looks and smells fine but tastes off or strange, spit it out and discard it.
The Danger Zone: A Critical Temperature Rule
Bacteria that cause foodborne illness multiply rapidly between 40°F and 140°F (4°C and 60°C). Any perishable food item left in this 'danger zone' for more than two hours should be discarded, regardless of its date label.
Extending Food's Shelf Life
- Follow storage instructions: Packaging often includes important information on how to store the product for maximum longevity, such as 'Refrigerate after opening'.
- Refrigerate promptly: Store perishable items in the refrigerator as soon as you get home from the store. The coldest part of your fridge is best for items like eggs.
- Freeze for longevity: You can freeze many items, including meat and dairy, right up until their 'Use By' date to halt spoilage. Remember to label and date them.
- First In, First Out (FIFO): Store newer items behind older ones to ensure you use food in the order you purchased it, preventing items from being forgotten.
Comparison: Shelf-Stable vs. Perishable Foods
| Feature | Shelf-Stable Food | Perishable Food |
|---|---|---|
| Examples | Canned goods, dry pasta, unopened condiments, dried beans | Meat, dairy, eggs, fresh salads, leftovers |
| Primary Date Label | Typically 'Best By' or 'Best Before' | Primarily 'Use By' |
| Storage Conditions | Cool, dark pantry; airtight containers after opening | Strict refrigeration below 40°F (4°C); some can be frozen |
| Risk of Illness | Low, primarily a quality issue (staleness) | High risk if consumed past the 'Use By' date |
| Safety Past Date | Often safe indefinitely if can is undamaged; quality may decline | Unsafe to eat past 'Use By'; always trust senses with 'Best By' |
The Final Verdict on Food Dates
The most important takeaway is that not all date labels are created equal. 'Use By' dates should be strictly followed for safety, while 'Best By' and 'Sell By' dates are more flexible and relate to product quality. By understanding these differences and learning to trust your senses, you can significantly reduce food waste without compromising your health. Always remember the golden rule: when in doubt, throw it out. Adhering to proper storage practices is the best defense against food spoilage and illness, regardless of any date on the package. The USDA's FoodKeeper app is an excellent resource for detailed guidance on a wide variety of foods.
Conclusion
Navigating food date labels can seem confusing, but distinguishing between quality-based dates like 'Best By' and safety-critical 'Use By' dates is straightforward and essential. For perishable items with a 'Use By' date, the rule is simple: consume by the date or freeze. For shelf-stable foods with a 'Best By' date, a simple check using your senses of sight and smell is usually sufficient. By combining label knowledge with proper food handling and storage, you can confidently decide whether food is safe to eat and play a part in minimizing food waste in your home.
