Decoding Food Date Labels
Navigating the various date labels on food packaging can be confusing for even the most diligent shopper. Phrases like 'sell-by,' 'best-by,' and 'use-by' appear everywhere, yet they communicate very different things about a product. The primary source of confusion, and the cause of significant food waste, is the misconception that a 'sell-by' date marks the food's final, unsafe moment. In reality, this date is a tool for retailers, not a warning for consumers. Understanding the true meaning behind these labels is the first step toward becoming a more informed and less wasteful consumer.
The Purpose of a 'Sell-By' Date
A 'sell-by' date is essentially a tool for store inventory management. It informs retailers how long to display a product for sale to ensure that consumers have a reasonable amount of time to use the item at its peak quality once they get it home. Most foods are perfectly safe to eat and maintain good quality well after this date has passed. For example, milk is often good for five to seven days past its sell-by date if kept properly refrigerated, while eggs can last for three to five weeks. The date serves the business, not necessarily the consumer's immediate safety.
The Critical 'Use-By' Date
Unlike the retail-focused 'sell-by' date, a 'use-by' date is a safety recommendation from the manufacturer. This date indicates the last day the manufacturer recommends using the product for peak quality. While it is still a quality marker for most products, for highly perishable items that can pose a health risk, such as meat, poultry, and deli products, the 'use-by' date can function as a safety deadline. The only food product in the U.S. that is federally required to have a 'use-by' date related to safety is infant formula. After a 'use-by' date, harmful bacteria, which often can't be detected by sight or smell, may begin to grow.
The 'Best-By' and 'Best Before' Labels
The 'best-by' or 'best before' date is purely about a product's quality, such as its flavor, texture, and nutritional value. Many shelf-stable items, including canned goods, pasta, and cookies, carry this label. The food does not become unsafe after this date, but it might not taste as fresh. For example, chips might become stale, but they won't make you sick. This is where the 'sniff test' and visual inspection are most useful. If the product looks, smells, and tastes fine, it is generally safe to consume. The government and food industry are increasingly moving toward standardizing labels like 'Best if Used By' for quality indicators and reserving other terms for safety.
Relying on Your Senses, Not Just the Date
While labels offer guidance, they are not infallible. How a product is handled and stored plays a critical role in its actual shelf life. A carton of milk left out on the counter for hours will spoil long before its sell-by date, while one kept consistently cold may last longer. Learning to trust your senses is a powerful way to reduce food waste. Look for obvious signs of spoilage, such as mold, off odors, or a change in texture or color. For many foods, these visual and olfactory cues are more reliable than an arbitrarily assigned date. When in doubt, it is always safest to err on the side of caution and discard the item. Conversely, if an item is past its 'best-by' date but seems fine, enjoy it without concern for safety. This mindful approach can save money and prevent perfectly good food from ending up in a landfill.
Impact of Label Misinterpretation on Food Waste
Consumer confusion is a major driver of food waste. The National Resources Defense Council has highlighted that ambiguous date labels mislead consumers into discarding food prematurely. This practice has massive environmental and economic consequences. The wasted food and resources used to produce it contribute significantly to greenhouse gas emissions. A clearer labeling system, with explicit quality vs. safety markers, could help mitigate this issue. Campaigns by retailers to remove some date labels on products like milk and encourage consumers to use the sniff test are also gaining traction as a way to combat this.
A Comparison of Food Date Labels
| Label Type | Meaning | Used On | Primary Concern | Safety After Date? |
|---|---|---|---|---|
| Sell-By | For retailers; suggests date for stock rotation. | Perishable items (meat, dairy) | Inventory and peak freshness | Often safe, inspect visually and with smell |
| Best-By | For consumers; suggests date for best flavor or quality. | Shelf-stable goods, frozen food | Quality (flavor, texture) | Safe indefinitely if stored properly |
| Use-By | For consumers; suggests last date for peak quality. | Highly perishable goods (deli meat, salad mix) | Quality (can become safety issue) | Safe only for baby formula, depends on item for others |
The Role of Government and Industry
The lack of standardized regulations across the United States exacerbates consumer confusion. While the FDA has recommended clearer language, compliance is voluntary. A national standard would provide clarity and confidence for consumers, ensuring they understand the difference between a quality indicator and a safety warning. Aligning federal and state regulations is a crucial step toward creating a more efficient food system and reducing the massive amount of perfectly good food that is discarded every year.
Conclusion
In summary, a 'sell-by' date is not an expiration date and should not be treated as such. It is a retail-focused guideline, and most foods remain safe to consume for a period after this date. Consumers should learn to differentiate between 'sell-by' and 'use-by' labels, with the former being about quality and the latter, for specific products, being about safety. Trusting your senses of sight and smell is a reliable way to assess many foods. By educating ourselves on what these dates truly mean, we can significantly reduce household food waste, save money, and make more informed decisions about what we eat.
Food Date Labels: Common Items and Their Safe Storage
Understanding what different labels mean and how to properly store items can significantly extend their life and safety. For instance, while a carton of milk may carry a 'sell-by' date, if kept consistently at a proper refrigerated temperature, it can last for several days past this date, until it starts to develop a sour smell or curdled texture. Similarly, pantry staples like pasta, rice, and crackers often have a 'best-by' date that only signifies peak quality, and can be used for months or even years beyond it, though they may lose some crispness or flavor over time. For raw poultry and ground meat, however, adhering to the 'sell-by' or 'use-by' date is more critical, typically needing to be cooked or frozen within one to two days of purchase to prevent bacterial growth. Being aware of these specific storage practices for different food types allows consumers to use date labels more as a guide than a hard-and-fast rule for disposal. The FDA's FoodKeeper App is an excellent resource for detailed storage information on thousands of food items.
