You’ve probably opened your fridge, found an item with a date stamp, and asked yourself: “Is this still safe to eat?” You’re not alone—food date labels are confusing, and many people throw away perfectly good food because they don’t fully understand what those terms mean.
The truth? Expiry dates are less about food safety than you might think. Let’s break down the common labels so you know when to enjoy, when to save, and when to toss.
1. “Best By” Dates: About Quality, Not Safety
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Meaning: This date is the manufacturer’s estimate of when the product will be at peak freshness, flavor, and texture.
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Examples: Cereal, chips, canned goods.
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Reality: Foods are usually still safe to eat after the “best by” date, though they may not taste as good. A slightly stale cracker won’t harm you—it just might lack crunch.
2. “Sell By” Dates: For Stores, Not Shoppers
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Meaning: This label tells retailers how long they should display a product for sale. It’s an inventory guideline, not a food safety warning.
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Examples: Milk, meat, packaged salads.
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Reality: You can still safely consume these products after the “sell by” date—as long as they’ve been properly stored. Trust your fridge and your senses (smell, look, taste) more than the date.
3. “Use By” Dates: The Closest Thing to Expiration
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Meaning: This is the last date the manufacturer recommends using the product for best quality. For perishable items (like baby formula), it can also indicate safety concerns.
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Examples: Baby formula, refrigerated ready-to-eat foods.
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Reality: Pay attention to this one, especially with highly perishable foods. When in doubt, it’s better to be safe than sorry.
4. So… When Is Food Actually Unsafe?
Date labels are more about quality than safety—with the exception of infant formula. The real food safety red flags are:
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Smell: Sour, rancid, or “off” odors.
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Texture: Slimy film on meat or vegetables.
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Appearance: Mold, discoloration, or bulging cans.
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Storage: If food was left in the “danger zone” (40–140°F / 4–60°C) for more than 2 hours, it’s not safe regardless of the date.
5. Smart Tips to Cut Waste (and Stay Safe)
✅ Store food at proper temperatures (fridge ≤ 40°F / 4°C).
✅ Freeze items you won’t eat before the date passes.
✅ Rotate pantry items using the “first in, first out” method.
✅ Trust your senses—don’t eat food that smells, looks, or feels wrong.
Final Thoughts
“Best by,” “sell by,” and “use by” labels don’t always mean expired. By understanding what they really indicate, you can avoid tossing perfectly good food while still keeping your kitchen safe.
Less waste, more savings—and peace of mind every time you open the fridge.