What You Need to Know About Food Expiration Dates

 

You’ve Been There

You open the fridge, reach for the  milk… and pause.

“Wait — it says Best By yesterday. Is this still safe?”

You’re not alone.
Millions of people throw out perfectly good food every year — not because it’s spoiled, but because they misunderstand what expiration labels actually mean.

The Truth

 Most dates on food packaging are not safety deadlines.
They’re about quality, not danger.

And thanks to confusing labels, the average American household wastes over $1,500 worth of food each year.

Let’s clear up the confusion once and for all — so you can eat safely, save money, and reduce waste.

Because real food safety isn’t about fear.
It’s about knowing what those dates really mean.

 Why Expiration Dates Are So Confusing

In the U.S., food manufacturers use a variety of date labels — but none are federally regulated for most foods (except infant formula).

The result?
A patchwork of terms that sound serious but aren’t standardized.

 Best if Used By
Indicates peak flavor and quality — not a safety warning.

 Use By
Suggested last date for best quality (often used for perishables).

 Sell By
For store inventory — tells retailers when to pull items from shelves.

 Expires On
Rare; sometimes used on baby formula — indicates when nutrient levels may decline.

 Bottom line: None of these mean “toss after this date.”

The USDA and FDA agree: These labels are about quality, not safety.

 How to Tell If Food Is Still Safe

Instead of relying on dates, trust your senses:

 Smell
Sour milk? Rotten eggs? Off odors = toss it.

 Look
Mold, discoloration, or cloudiness in liquids.

 Feel
Slimy texture on meat or fish? Dried-out or brittle produce?

 Taste (if safe)
Try a tiny taste test — only if there are no signs of spoilage.

 When in doubt, throw it out — but don’t assume “expired” means unsafe.

 What’s Usually Safe After the Date?

Food	How Long Past the Date	Notes
Milk	5–7 days	If refrigerated and smells fine
Yogurt & Cheese	1–2 weeks	Cut off mold on hard cheese
Eggs	3–5 weeks	Try the float test — fresh eggs sink
Canned Goods	1–5 years	If undamaged and stored properly
Dry Pasta, Rice, Cereal	6–12 months	Watch for bugs or off smells
Frozen Foods	Indefinitely safe	Quality dips after 6–12 months

 

 Freezing stops bacteria growth — so freeze leftovers before the date!

 When to Toss It Immediately

When to Toss It Immediately

Some foods should never be risked:

• Raw Meat/Poultry: Slimy texture, foul odor, or grayish color

• Vacuum-Sealed Deli Meats: Sour smell or slimy film — high risk for listeria

• Cut Produce or Leftovers: Mold, mushiness, or sour smell (especially if over 4 days old)

• Baby Formula: Never use after “Expires On” — nutrient levels degrade

 High-risk groups (pregnant women, elderly, immunocompromised individuals) should be extra cautious.

 The Big Cost of Misunderstanding Dates

Food waste is a global issue:

 Americans waste over 100 billion pounds of food annually
 The average family loses $1,500+ per year
 Wasted food in landfills produces methane, a potent greenhouse gas

Simplified date labeling could cut waste by over 800,000 tons per year (ReFED estimate).

 Tips to Reduce Food Waste

• Learn label meanings

• Stop tossing good food

• Store food properly

• Extend freshness (e.g., herbs in water, berries washed in vinegar)

• Use the FIFO method — “First In, First Out” to use older items first

• Freeze extras — bread,  milk, cooked meals, even cheese

• Compost scraps — turn peels and coffee grounds into garden gold

 Pro Tip: Make a “Use Me First” bin in your fridge for items nearing their date.

 Debunking the Myths

 “Expiration dates are set by the government.”
False — they’re mostly set voluntarily by manufacturers.

 “One day past the date = dangerous.”
Not true — spoilage takes time and depends on storage.

 “All moldy food must be thrown away.”
Not always — hard cheeses and firm veggies can be trimmed.

Food storage solutions

 “If it looks okay, it’s safe.”
Risky — some harmful bacteria (like listeria) don’t change appearance.

Final Thoughts

You don’t need to live in fear of your fridge.
You just need to read labels wisely, trust your senses, and stop letting arbitrary dates dictate your trash can.

So next time you’re staring at a carton of milk…
sniff it.
Check it.
Use it.

Because real food safety isn’t about rules —
it’s about respect: for your health, your wallet, and the planet.

And that kind of care?
It starts with one smart choice — right in your kitchen.

ADVERTISEMENT