Did you know that the average family throws away nearly $1,500 worth of food each year? Much of this waste happens because we’ve all been trained to toss anything past its “expiration date.” I recently found yogurt in my fridge that was five days past its date and almost trashed it. But here’s the surprising truth – most dates on food packages aren’t about safety at all. They’re just suggestions from manufacturers about peak freshness, and there’s hardly any regulation around them. Ready to stop throwing money in the trash?
Most food dates aren’t regulated by the government
Checking dates on food packaging has become second nature for most of us. We grab items at the grocery store, instinctively flipping them over to find the freshest date. We toss out anything in our fridge that’s crossed that magical threshold. What many people don’t realize is that except for infant formula, there are no federal regulations requiring these dates or standardizing what they mean. It’s a free-for-all where food companies can put whatever dates they want on most products, leading to a confusing mix of different terms and standards.
This lack of regulation has created a patchwork of state laws and manufacturer practices that leave consumers guessing about what these dates actually mean. In fact, according to food safety experts, these dates are primarily marketing tools rather than safety indicators. They’re designed to ensure you’re getting products at their peak quality, which benefits the manufacturer’s reputation. But this confusion leads to massive food waste. The next time you see a date on your groceries, remember that it’s probably not telling you when the food becomes unsafe – it’s just the manufacturer’s best guess about optimal taste.
The different types of dates mean different things
Ever noticed how food labels use different phrases like “best by,” “use by,” and “sell by”? These aren’t just random words – they each have specific meanings, but they’re constantly misunderstood. “Best by” or “best if used by” dates tell you when the manufacturer thinks the product will taste best, not when it becomes unsafe. “Use by” dates are similar, suggesting when quality might start to decline. And those “sell by” dates? They’re actually instructions for stores about inventory management, not safety warnings for you. Yet many of us treat all these dates the same way – as hard deadlines after which food must be tossed.
Understanding these differences is key to reducing unnecessary waste. For example, milk labeled with a “sell by” date can typically be consumed for up to a week after that date if properly refrigerated and not showing signs of spoilage. Eggs can last 3-5 weeks from purchase, regardless of the date on the carton. These date labels are about quality, not safety, and treating them as strict deadlines results in perfectly good food ending up in landfills. The next time you see a date on your food, take a moment to notice which type it is – it might save you from unnecessarily throwing out perfectly good items.
Canned foods can last years after the date
That can of beans pushed to the back of your pantry with a “best by” date from last year? It’s almost certainly still perfectly fine to eat. Canned foods are designed for long-term storage and typically remain safe to eat for years after their printed dates. The canning process seals food in an oxygen-free environment and heats it to kill bacteria, creating an incredibly stable product. While manufacturers might print dates suggesting optimal quality within 1-2 years, properly stored canned goods often maintain their safety and nutritional value for 3-5 years or even longer after those dates have passed.
The key factor with canned foods is storage conditions. As long as cans aren’t damaged, rusted, or bulging (signs of potential spoilage), the contents are likely safe. Acidic foods like tomatoes and fruits might see some quality decline after 18 months, but they remain safe. Low-acid canned foods like vegetables, beans, and soups can maintain both safety and quality for 2-5 years or longer. According to food safety specialists, commercial canning processes are so effective that many canned foods have been found safe after decades in proper storage. The next time you consider tossing that “expired” can of corn, remember that the date has little to do with safety.
Your freezer puts time on hold for most foods
Many people don’t realize that freezing food essentially puts time on pause when it comes to safety. Bacteria can’t grow at freezer temperatures, which means frozen foods remain safe indefinitely. Those chicken breasts that have been in your freezer for six months past their date? Still totally safe to eat. The same goes for frozen vegetables, bread, and most other frozen items. Quality might gradually decline due to freezer burn or texture changes, but safety isn’t compromised by time alone. This is why food manufacturers still put dates on frozen products even though, from a safety perspective, they’re not necessary.
Your freezer acts as a time machine for food, allowing you to extend usability far beyond printed dates. For example, ground beef that’s close to its “use by” date can be frozen and safely kept for 3-4 months. Bread approaching its date can be frozen for up to 6 months. Even milk can be frozen before its date expires and used for cooking later. Food safety experts recommend dating items when you freeze them and using the FIFO method (first in, first out) to manage your frozen inventory. Next time you’re considering tossing something approaching its date, consider whether freezing might be a better option.
Dairy products often last weeks after the date
Standing in front of the open refrigerator, sniffing that milk that’s three days past its date – we’ve all been there. The good news is that properly stored dairy products typically last far longer than their printed dates suggest. Milk, for instance, can usually be consumed 5-7 days past its date if it’s been continuously refrigerated and doesn’t smell sour. Hard cheeses like cheddar or parmesan can last weeks or even months past their dates when properly stored. Even yogurt often remains good for 1-2 weeks beyond its date as long as it hasn’t been contaminated.
The dairy industry is actually quite conservative with date labeling because they want consumers to experience their products at peak flavor. Pasteurization eliminates harmful bacteria in milk products, and while quality might decline over time, safety remains for much longer than most people realize. Your senses are reliable tools for dairy – if milk doesn’t smell sour, yogurt hasn’t separated or grown mold, and cheese looks normal without unusual growth, they’re typically safe to consume. According to food scientists, these printed dates have more to do with marketing than microbiology. The next time that yogurt is a few days past its date, use your nose and eyes before automatically throwing it out.
Your eyes and nose are better than any printed date
Humans have been determining whether food is safe to eat for thousands of years – long before printed dates existed on packaging. Our senses evolved specifically for this purpose, and they’re remarkably reliable tools. When food truly becomes unsafe, it usually lets you know through visible mold, sliminess, discoloration, or off-putting smells. These sensory cues are far more accurate indicators of food safety than any printed date. While dates tell you when a manufacturer believes their product will be at peak quality, your senses tell you whether something has actually spoiled.
This “sense test” works for almost all foods. Milk will smell sour when it’s spoiled. Fresh meat develops a distinctive odor and slimy texture. Bread shows visible mold. Eggs can be tested by placing them in water – if they float, they’ve aged significantly and should be discarded. According to food scientists, trusting these sensory indicators is more reliable than rigidly following dates. The only major exception is for people with compromised immune systems, who may need to be more cautious. For most healthy adults, a sniff test and visual inspection are your most reliable tools for determining whether food is still good to eat.
Only a few foods actually need strict date attention
While most expiration dates can be treated as loose guidelines rather than hard rules, there are a few exceptions where paying closer attention makes sense. Deli meats and unpasteurized dairy products can harbor Listeria bacteria, which can grow even in refrigerated conditions, making these items deserving of more caution. Ready-to-eat refrigerated foods with multiple ingredients might also warrant stricter adherence to dates. And infant formula is the one product where federal regulations actually require and standardize dates, making them much more meaningful than on other products.
For most other foods, the dates are primarily about quality. Eggs, for instance, can remain safe for 3-5 weeks in the refrigerator, regardless of their carton date. Milk typically lasts 5-7 days past its date when properly stored. Even ground beef is often safe for 1-2 days past its date if kept properly refrigerated or can be frozen to extend its life significantly. Food safety experts point out that these dates don’t indicate when food becomes unsafe – they’re just the manufacturer’s best guess about optimal quality. Treating every date as a hard safety deadline creates unnecessary waste for most foods.
There’s no standard system for dates in the U.S.
One of the biggest problems with food dating in America is that there’s no standardized system. While infant formula dates are regulated by the FDA, most other food dating is voluntary and inconsistent. This lack of standardization means manufacturers can use whatever dating format they want, leading to a confusing mix of terms and approaches. Some companies are conservative with dates to protect their brand reputation, while others might use dates to encourage faster turnover of products. The result is a system that consumers can’t consistently interpret, leading to confusion and waste.
This patchwork approach has real consequences. Americans throw out billions of pounds of perfectly good food each year, much of it based on misunderstanding dates. Some members of Congress have proposed standardizing food date labeling to reduce confusion, but so far, these efforts haven’t resulted in comprehensive changes. In the meantime, food waste continues to impact household budgets and the environment. Food safety experts recommend familiarizing yourself with the different types of food dates and what they actually mean, rather than treating all dates as safety deadlines. Understanding the current system, flawed as it is, can help you make better decisions about when food actually needs to be discarded.
Next time you’re about to toss something based solely on a printed date, take a moment to check its actual condition. Those dates are primarily about quality, not safety for most foods. Learning to trust your senses and understand proper storage can save you hundreds of dollars each year while reducing unnecessary waste. The system may be confusing, but armed with this knowledge, you can make smarter decisions about the food in your fridge and pantry.
