Demystifying Food Date Labels
Food dating is a confusing topic for many consumers, and it's no wonder why. The system is not federally regulated or standardized, with the notable exception of infant formula. This means that the dates printed on most food products are manufacturers' suggestions about peak quality, not hard-and-fast rules about safety. Throwing out food solely based on these dates leads to massive amounts of unnecessary food waste. By understanding what each date means, you can make more informed decisions.
What do the different dates really mean?
- 'Best By' or 'Best if Used By': This date indicates when a product will have its best flavor or quality. It is a recommendation, not a purchase or safety date. After this date, the food may lose some flavor or texture, but is likely still safe to eat if stored properly.
- 'Sell By': This date is for the retailer's inventory management. It tells the store how long to display the product for sale. You can typically still store and consume the product for a short time after this date at home.
- 'Use By': This date is the last day recommended for a product's use while at peak quality. For most products, this is not a safety date, but rather a quality date. However, for infant formula, the 'Use By' date is crucial as it guarantees nutritional quality.
A List of Expiration Dates You Can Safely Ignore
Many common pantry and refrigerated staples can be safely consumed long after their printed dates have passed, provided they have been stored correctly and show no signs of spoilage. Here are some of the top candidates for a 'sniff test.'
- Canned Goods: As long as the can is in good condition (no dents, rust, or swelling), canned goods can last for years past their 'Best By' date. High-acid foods like tomatoes may see a decline in quality after 18 months, while low-acid foods like beans or meat can last 2 to 5 years. The key is the integrity of the seal, not the date.
- Dried Pasta and Rice: These shelf-stable pantry items have very little moisture, making them hostile environments for bacterial growth. Dried pasta can last for 1 to 2 years, while white rice can last indefinitely if stored in a cool, dry place in an airtight container. Brown rice has natural oils that can cause it to go rancid sooner.
- Honey: The chemical composition of honey, with its low moisture and high sugar content, gives it an almost indefinite shelf life. It can crystallize over time, but this is a natural process and doesn't indicate spoilage. A quick warming in a water bath can restore its liquid consistency.
- Spices: Dried spices don't spoil in a way that makes them unsafe, but they do lose their potency and flavor over time. Whole spices last longer (3-4 years) than ground spices (1-2 years). If they lack a strong aroma when you smell them, it's time to replace them for culinary purposes, not safety.
- Hard Cheese: Hard cheeses like parmesan or cheddar are safe to eat even if mold appears on the surface. Because of their low moisture content, mold stays on the surface and does not penetrate deep into the cheese. Simply cut at least an inch around the moldy area.
- Eggs: With proper refrigeration, eggs are often safe for 3 to 5 weeks after the 'Sell By' date. A quick float test can tell you if an egg is still good: if it sinks, it’s fresh; if it floats, it has a large air cell and should be discarded.
- Frozen Foods: Food stored continuously at 0°F (-18°C) or below is safe to eat indefinitely. However, the quality (flavor, texture) can deteriorate over time, leading to freezer burn.
What to Inspect Before Eating Past the Date
While many dates can be overlooked, it's crucial to rely on your senses to check for signs of actual spoilage. A food that has been mishandled (e.g., left out of the fridge for too long) can become unsafe before its date. Always perform a thorough inspection.
Visual Inspection: Look for signs of mold, discoloration, or a slimy film. For canned goods, check for bulging or severe dents.
Smell Test: A sour, rancid, or otherwise 'off' smell is a strong indicator of spoilage. Trust your nose—it's often the best judge of a food's condition.
Texture Test: Is the yogurt lumpy? Has the milk curdled? Is the bread or cheese unusually hard or mushy? These are all signs the food has gone bad.
Date Label Comparison Table
| Type of Label | Meaning | Primary Concern | When to Ignore? |
|---|---|---|---|
| 'Best By' | Indicates peak flavor and quality | Quality degradation, not safety | Often, especially for shelf-stable goods and pantry items |
| 'Sell By' | Guide for store inventory rotation | Retailer freshness and display | Can be ignored; consume soon after purchasing |
| 'Use By' | Final date for peak quality | Safety only for infant formula | For most products, can be ignored if stored properly and passes sensory tests |
Foods You Should Never Eat Past Their Date
While many dates can be ignored, there are some foods where it's best to be cautious. These perishable items are more likely to harbor harmful bacteria that don't always produce a noticeable smell or change in appearance. This includes delicate items and foods that have not been preserved.
- Soft Cheeses: Unlike hard cheeses, mold can spread easily through soft cheeses like cottage cheese, ricotta, and cream cheese. Discard the entire container if mold is present.
- Deli Meats and Sliced Meats: Once opened, these items should be consumed within a few days, regardless of the date. They are susceptible to listeria and other pathogens.
- Prepared Fresh Produce: Pre-cut or packaged salads and vegetables should be eaten by their 'Use By' date. Once opened, they have a shorter shelf life than whole produce.
- Infant Formula: This is the only federally regulated food date. Never use formula after the date as it may have lost essential nutrients.
Conclusion: Trust Your Senses, Not Just the Calendar
Understanding the nuanced difference between food quality and food safety dates is the single most effective way to reduce personal food waste and save money. While dates provide a guideline, relying on your senses—the sight, smell, and texture of your food—is a more reliable indicator of its freshness and safety. By applying this knowledge, especially for shelf-stable items like spices, canned goods, and dried pasta, you can confidently extend the life of your groceries. For perishable items like deli meats or soft cheeses, always err on the side of caution. Ultimately, a combination of smart storage, an understanding of date labels, and a keen sense of observation can turn a confusing system into a tool for more sustainable and economical living. The USDA provides excellent resources on safe food handling for further reading.
Note: Always discard any food that shows visible signs of spoilage, no matter the date on the package. When in doubt, throw it out.
