With the new year in progress and spring on the horizon, you may be cleaning out your kitchen and finding boxes and cans of food well beyond – what you think are – their expiration dates. What do you do now? Are they still safe to consume, or do you discard them to err on the side of caution? This all-too-familiar quandary leads most home cooks to throw away perfectly good food. The confusion not only depletes family budgets but also poses a considerable environmental impact.
A common belief concerning food date labels causes most consumers to believe these dates reflect safety. An eye-opening study revealed that 84% of individuals discard food every now and then because of date labels, and 37% do so regularly. The myth perpetuates avoidable waste, reducing good food into landfill. Most of these labels, however, are not regarding safety they are regarding quality.
The problem is enormous. Every year, close to 120 billion pounds of food are wasted in the United States. Although some of this is due to supply chain issues and aesthetic requirements, a lot of it comes down to the confusing plethora of food date labels. Nonprofit ReFed says label confusion is responsible for up to 7% of all US food waste. With as much as 40% of the country’s food supply lost each year, it’s apparent that improved labeling education would truly be effective.
1. Fragmented Regulations and the Labeling “Wild West”
With the exception of infant formula, there is no requirement for dating food products under federal regulations. Voluntary labeling on meat, poultry, and egg products is permissible with the FSIS provided it’s honest, contains a month and day, and a year for shelf-stable or frozen products. A statement such as “Best if Used By” must be included with the date.
But for most foods, there is no common language, leading to varied labels across the marketplace. As NRDC scientist Dana Gunders explains, it’s a “Wild West” of labeling. Congresswoman Nita Lowey brought to light how this inconsistency compels consumers to interpret phrases such as “sell-by” vs. “best if used by,” tending to result in wasteful disposal or unsafe consumption.
2. Quality vs. Safety
Date stamps primarily specify quality, not safety except for one very important exception: baby formula. If properly stored, most foods are safe past the expiration date. Here’s the way to understand the most used terms:
- “Best if Used By/Before” Indicates when a product is best in terms of flavor or quality. It’s not safety- or purchase-related.
- “Sell-By” Used in stores to regulate stock rotation. Not a consumer safety indicator.
- “Use-By” Means the last date for peak quality. For most products, it’s not a safety indicator except infant formula, where it is.
- “Freeze-By” Indicates when to freeze for optimal quality. It does not talk of safety or buying schedules.
3. How Manufacturers Determine Quality Dates
Producers evaluate storage time, temperature, product characteristics, and packaging. Beef in modified atmosphere packaging or sausage containing preservatives will keep longer, for instance. The goal is to keep the quality going through the anticipated shelf life.
The Larger Cost of Misreading Labels
Miscalculating these dates results in greater grocery expenses and more landfills. USDA estimates indicate that 30% of America’s food supply is lost at the retail and consumer levels, with label confusion identified as a primary contributor. It’s an expensive problem for families and the earth as well.
Government and State Action Toward Clarity
In response to the issue, the USDA and FDA published a Request for Information (RFI) to collect thoughts on the impact of food labeling on waste and expenses. This is part of the National Strategy for Reducing Food Loss and Waste to reduce waste by 50% by 2030.
Public opinion on this effort reflects calls for standardization. Right now, the FDA and USDA both suggest voluntary application of “Best if Used By” since studies confirm that it effectively conveys quality without suggesting that food is unsafe after the date.
California’s Landmark Legislation
California Assembly Bill 660, signed into law on September 28, 2024, is a watershed. It prohibits “Sell By” dates on labels faced by consumers, mandating “Best If Used By” for quality and “Use By” for safety. The action prevents consumer confusion and may lead to national reforms.
4. The Only Safety Date: Infant Formula
Infant formula is the single item with the “Use-By” date required for safety. It provides adequate nutrition and stream-through a bottle nipple. This is an unwavering rule: do not purchase or use formula past its “Use-By” date.
The Real Danger: Misinformation
Most consumers still think these dates signal risk. As Harvard’s Emily Broad Lieb explains, the system attempts to convey freshness, but people misinterpret it as safety-driven and end up wasting food and money. Food safety specialist Dr. Theodore Labuza has never once witnessed an outbreak of illness from food that had been properly stored and consumed after its label date. His bottom line: the use-by date is not a guarantee that food will suddenly become unsafe.
Other Packaging Codes: Not for You
- Closed Dating: Employed by manufacturers to date manufacture. Consumers do not need to decode it.
- UPC Codes: For inventory and checkout scanning not for recalls or safety.
- SKU Numbers: Stock tracking numbers for use within the company.
These markings are for logistical purposes and should not be mistaken for quality or safety markings.
From Confusion to Confidence
The deceptive story of food labels has created avoidable waste and increasing food costs in the home. But it’s changing. With states such as California and food agencies encouraging consumers to standardize, comprehension is already improving. But still, the best solution is educated consumer action in controlling waste and food budgets.
When we realize that most labels are quality, not safety, oriented we become intelligent shoppers, competent food managers, and guardians of sustainability.
5. Taking Power Back Through Sensory Awareness
Knowing about labels is only the first step. True power comes from believing your senses and following intelligent food handling techniques.
1. Vision, Odor, and Flavor (with Caution)
Employ visual indicators, odor, and a slight taste test when in doubt except where safety guidelines take precedence, such as infant formula.
2. Shelf-Stable Foods
They are generally fine well beyond the dates if the cans are not dented, bulging, or otherwise damaged, and if they remain unopened. Good Housekeeping’s Kate Merker advises discarding dented or bulging cans but not, she feels, other older products such as canned tomatoes.
3. Quality May Fall Before Safety
Texture, flavor, or appearance can weaken over time. Merker recommends lowering expectations as you get closer to the “best-by” date.
4. Spoilage Signs to Look For
Stefani Sassos recommends checking not just for mold, but for strange odors, textures, or flavors. If something feels off, it probably is. She and Merker both advocate the “sniff-then-taste” approach except where visible mold is present.
6. When Labels Do Matter: High-Risk Foods
Infant formula is the only true safety-labeled food. But for perishable items like meat, poultry, and dairy:
- Look for discoloration
- Be aware of sour smells or slimy texture
Don’t just use date labels spoiled perishables are more hazardous
Storage: Your First Line of Defense
Where food is stored can make a huge difference:
- Store eggs in the cold zone of the fridge (not the door)
- Store leftovers in covered containers; consume within 3–5 days
- Store condiments in the fridge and look for “refrigerate after opening” labels
Tips for Preserving Canned Goods
- Temperature Matters: Keep cans at around 65°F. Heat can cut shelf life in half.
- Understand Lifespans: Low-acid foods (e.g., meats) last 2–5 years; high-acid (e.g., fruits) last 12–18 months.
- Avoid Freezing Cans: It may cause seam breaks or glass damage.
- Shield from Light: Store glass-packaged canned goods in the dark to preserve quality.
- Check for Damage: Discard any cans that are bulging, leaking, or rusted.
Proactive Consumer Habits
- Choose the latest-dated product when shopping
- Mark purchase dates on items with a pen
- Use older items first like grocery stores do
- Bring food home in a timely manner to reduce risk of spoilage
These resources provide accurate, expert-supported food safety advice.
