Here’s something that might surprise you – those dates stamped on your food packages? They don’t mean what you think they mean. In fact, except for baby formula, the federal government doesn’t even require dates on food products. I used to throw away perfectly good food just because the date had passed. Now I know better, and I’m going to share what I’ve learned about these confusing food labels.
What those cryptic date codes actually mean
Food companies use two main types of dating systems on their products. There’s “open dating,” which shows actual calendar dates you can read, and “closed dating,” which uses codes that might look like a secret message. These codes help manufacturers track their products, but they’re not meant to tell you when food goes bad.
The dates you see most often are “Best if Used By,” “Use By,” and “Sell By.” Each means something different, and none of them are actually expiration dates. They’re more like quality suggestions from the manufacturer about when the food will taste its best.
The “Best if Used By” date tells you when the product will have its best flavor or quality. Think of it like the peak freshness date. After this date, the cereal might not be as crunchy, or the crackers might not be as crisp, but they’re usually still perfectly fine to eat.
The “Sell By” date isn’t even meant for you – it’s for the store! It helps them manage their inventory and know when to rotate stock. You can usually eat food well past this date. For example, milk can last up to a week after its sell-by date if it’s been stored properly in your fridge.
The real way to tell if food has gone bad
Instead of relying solely on dates, you should trust your senses. Bad food usually has obvious signs – odd colors, fuzzy spots, weird smells, or strange textures. Nature has given us pretty good tools to figure out when food isn’t safe to eat anymore.
The USDA suggests checking food before throwing it away just because of the date. If your milk smells fine, looks normal, and doesn’t have any chunks floating in it, it’s probably safe to drink, even if it’s a few days past the date on the carton.
Some foods, like hard cheese, might develop a spot of mold. You can often just cut off the moldy part and eat the rest. But soft foods like bread or soft cheese should be tossed if you see any mold – the invisible threads can spread throughout the whole thing.
Remember that proper storage makes a huge difference. A carton of eggs kept at the right temperature in your fridge will last weeks longer than one that sat in a hot car for hours. The dates on packages assume you’re storing the food correctly.
Different foods have different shelf lives
Not all foods age the same way. Canned foods can last for years past their “best by” date if the can isn’t damaged or bulging. In fact, a sealed can of food stored in a cool, dry place might be safe to eat for years – though the quality might not be quite as good.
Most non-perishable items will just gradually lose flavor or texture over time. That box of pasta that “expired” six months ago? As long as it’s been kept dry and bug-free, it’s perfectly fine to cook and eat.
Fresh foods like meat, fish, and dairy products need more attention. While they might last a few days past their printed date if stored properly, you’ll want to use them sooner rather than later. These foods can spoil faster and show clear signs when they’re no longer good.
Bread products fall somewhere in the middle. They might get stale but still be safe to eat. However, if you see any mold, it’s time to say goodbye. The good news is that you can freeze bread to make it last much longer.
Why some foods last longer than their dates
The way food is packaged makes a huge difference in how long it stays good. Take those little packets you find in jerky or seaweed snacks – they’re actually moisture absorbers that help food stay fresh longer. The same goes for packages filled with nitrogen gas instead of regular air.
Modern food packaging can keep things fresh way past their best-by date. Vacuum-sealed foods, for instance, can last much longer than their regular counterparts because there’s no oxygen to make them spoil.
Some foods naturally last longer too. Honey basically never goes bad – archaeologists have found edible honey in ancient Egyptian tombs! Foods with lots of sugar or salt tend to last longer because these ingredients act as natural preservatives. That’s why that jar of jam in your fridge might be fine months after opening.
Temperature plays a big role too. Your freezer is like a pause button for food – while freezing might affect texture or taste, it stops bacteria from growing. That’s why frozen vegetables can stay good for months after their best-by date.
Making sense of different date formats
The dates on food can be written in several different ways, which adds to the confusion. In the US, we typically write dates as MM/DD/YY, but many other countries use DD/MM/YY. This difference has probably made you scratch your head more than once when looking at imported foods.
Some manufacturers use a special calendar called the Julian date format, which shows the day of the year as a number from 1 to 365. So “045” would mean February 14th. This system is mostly used in manufacturing, but you might see it on some products.
Numbers aren’t the only tricky part. Different countries also use different phrases. While we might see “Best Before” in the US, products from the UK might say “Best Before End” or “BBE.” Some Canadian products show both English and French dates, which can look confusing if you don’t know what to look for.
When in doubt about a date format, look for clues on the package. Many products include the month written out in letters to avoid confusion. And remember – these dates are still just guidelines for quality, not strict deadlines.
Smart storage extends food life beyond the date
Where and how you store your food matters more than any date on the package. Your refrigerator isn’t just one cold box – different areas have different temperatures. The door is usually the warmest part, while the back of the bottom shelf is typically the coldest.
The temperature of your fridge should be at or below 40°F (4°C). Many people keep their fridges too warm, which makes food spoil faster. A simple refrigerator thermometer can help you check this.
Your pantry needs attention too. Store dry goods in airtight containers to keep out moisture and bugs. This simple step can make your flour, sugar, and other staples last months longer than the date on their original packages. Keep these foods in a cool, dark place – heat and light can make them go bad faster.
And don’t forget about proper food rotation. When you buy new food, put it behind the older stuff. This “first in, first out” system helps you use things before they can go bad, regardless of the date on the package.
Frozen food myths and facts
Many people think frozen food can’t go bad – that’s not quite true. While freezing stops bacteria from growing, it doesn’t kill them. It also doesn’t prevent freezer burn, which can make food taste weird even though it’s still safe to eat.
According to the USDA, frozen foods stay safe indefinitely, but their quality goes down over time. Ice cream might get weird ice crystals, frozen vegetables might lose their bright colors, and meat can get freezer burn.
The dates on frozen foods are really about quality, not safety. That frozen pizza from last year? Probably safe to eat, but the toppings might be dried out and the crust might not be as crispy. If you wrap foods well before freezing and keep your freezer at 0°F (-18°C), they’ll stay higher quality for longer.
One smart trick is to label foods with the date you froze them. This helps you keep track of how long things have been in there. While they might be safe to eat indefinitely, most frozen foods taste best if used within a few months.
Save money by understanding dates better
Many stores mark down foods as they get closer to their sell-by dates. These foods are perfectly fine – they just need to be eaten or frozen soon. Shopping these markdowns can save you a lot of money, especially on expensive items like meat and dairy.
Some online retailers and apps now specialize in selling food that’s close to or just past its best-by date. These products are often sold at big discounts, even though they’re still perfectly good to eat.
Being smart about food dates can save you money in other ways too. Instead of automatically throwing out food that’s past its date, check if it’s still good. That carton of yogurt that expired yesterday? It’s probably fine for another week or two if it’s been stored properly.
And remember – if you won’t use something before its best-by date, you can usually freeze it. This works for bread, milk, cheese, and even eggs (out of their shells). A little planning can prevent a lot of waste.
New rules and changes coming to food dates
The food industry is working to make date labels clearer. Many companies are switching to simple phrases like “Best if Used By” for quality dates and “Use By” for the few foods where safety might be a concern.
The FDA and USDA are looking into ways to make food dating clearer and more consistent. They want to reduce confusion and help prevent good food from being wasted just because of misunderstood dates.
Some stores are even starting to sell foods past their best-by dates at discounted prices. This helps reduce food waste and saves customers money. These foods are clearly marked and perfectly safe – they just might not be at their peak quality anymore.
Apps and websites are popping up to help you track your food’s real shelf life, beyond just the printed date. These tools can tell you how long different foods typically last and how to store them properly.
Understanding food dates better means less waste and more money in your pocket. Remember – except for baby formula, those dates are about quality, not safety. Trust your eyes, nose, and common sense, store your food properly, and you’ll know when it’s really time to toss something out.
