How To Read Expiration Dates Correctly To Avoid Tossing Good Food

Every year, the average American household throws away hundreds of dollars’ worth of perfectly edible food—much of it lost due to confusion over expiration dates. These labels appear on nearly every packaged item, yet few consumers understand what they actually mean. “Best by,” “use by,” “sell by”—these terms are not standardized across all products and often don’t reflect safety at all. Instead, they’re frequently tied to quality, flavor, or manufacturer recommendations. Misinterpreting them leads to unnecessary waste, both economic and environmental. Understanding how to decode these labels empowers you to make smarter decisions, reduce food waste, and keep your kitchen stocked with safe, nutritious meals.

Understanding the Language of Expiration Dates

The first step in avoiding food waste is recognizing that most expiration dates aren’t about food safety. The U.S. Food and Drug Administration (FDA) does not require expiration dates on most food products except for infant formula. Instead, manufacturers voluntarily add date labels to communicate peak quality. This lack of standardization creates widespread misunderstanding. Let’s break down the most common phrases:

• Sell by: Intended for retailers, this date tells stores how long to display a product. It doesn’t mean the food is unsafe after this date. Milk, for example, is often good for 5–7 days past its “sell by” date if refrigerated properly.
• Best by: Indicates when the product will be at its peak flavor or texture. After this date, quality may decline, but the food is usually still safe to eat.
• Use by: Suggests the last date recommended for use while the product is at its best. Again, this is more about quality than safety for most items.
• Expires on: Rarely used, but when present, typically applies to shelf-stable items like cereals or canned goods. Even then, many foods remain safe well beyond this date.

Tip: When in doubt, trust your senses—smell, sight, and texture—more than the printed date.

How Long Do Common Foods Really Last?

Many pantry and refrigerator staples last far longer than their labels suggest. Below is a reference table summarizing actual shelf life versus label guidance for frequently misunderstood items.

Food Item	Label Says	Actually Safe For	Storage Tips
Milk	Sell by + 7 days	5–7 days past date if unopened, 3–5 days after opening	Keep at 40°F or below; store toward back of fridge
Eggs	Best by + 3 weeks	3–5 weeks from purchase if refrigerated	Leave in original carton; avoid door storage
Bread	Best by + 5 days	5–7 days at room temp; up to 3 months frozen	Freeze slices if not using quickly
Canned Vegetables	Use by + 1 year	2–5 years if undamaged and stored cool/dry	Discard if dented, bulging, or leaking
Yogurt	Use by + 7–10 days	1–2 weeks past date; up to 2 months frozen	Check for mold or sour smell before consuming
Dry Pasta	Best by + 1 year	1–2 years past date if sealed and dry	Store in airtight container away from moisture

“Date labels are not federally regulated for most foods, so they reflect manufacturer discretion, not scientific spoilage thresholds.” — Dr. Dana Gunders, Food Waste Expert, Natural Resources Defense Council

A Step-by-Step Guide to Evaluating Food Safety

Instead of automatically discarding food past its printed date, follow this practical evaluation process:

1. Check storage conditions: Was the food kept cold, dry, and sealed? Improper storage shortens shelf life regardless of the date.
2. Inspect packaging: Look for damage—bulging cans, torn bags, or broken seals can indicate contamination.
3. Smell the food: Spoiled items often have a sour, rancid, or off odor. Trust your nose—it’s a powerful indicator.
4. Examine appearance: Mold, discoloration, or slime are clear signs of spoilage. A little freezer burn on meat? Trim it off—it’s safe.
5. Test texture: If yogurt separates slightly but smells fine, stir and consume. If bread is stale but not moldy, toast it.
6. Taste cautiously: If everything checks out, take a small bite. If flavor is off, discard it.

Tip: Label leftovers with the date they were prepared, not the original package date, to track freshness accurately.

Real Example: The Yogurt That Wasn’t Bad

Sarah, a busy teacher and mother of two, routinely cleared her fridge every Sunday. One week, she pulled out six containers of Greek yogurt marked “use by” three days prior. She was about to toss them when her teenage son asked, “Are they smelly?” Curious, she opened one. No foul odor. The texture was normal. She tasted a spoonful—perfectly tangy, no off-flavors. She saved $18 by keeping the rest, which the family ate over the next four days. This small moment changed her approach. Now, she evaluates food based on condition, not just dates. Her household has reduced food waste by nearly 30% in two months.

This scenario plays out millions of times a day. People discard food not because it’s spoiled, but because they assume the date label is a hard deadline. Sarah’s story illustrates how a simple shift in mindset—backed by observation—can lead to real savings and sustainability.

Common Myths About Expiration Dates

Misinformation drives much of the confusion. Here are some persistent myths and the facts behind them:

• Myth: “After the date, food becomes dangerous.”
  Few foods become hazardous immediately after a printed date. Pathogens like salmonella or listeria grow due to temperature abuse, not calendar passage.
• Myth: “All expiration dates are required by law.”
  Only infant formula must carry an expiration date. Everything else is voluntary.
• Myth: “Frozen food goes bad over time.”
  When kept at 0°F, frozen food remains safe indefinitely. Quality degrades slowly, but safety isn’t compromised.
• Myth: “If it looks okay, it’s always safe.”
  Some harmful bacteria (like listeria) don’t alter appearance or smell. High-risk groups should be extra cautious with dairy, deli meats, and ready-to-eat foods.

Expert Tips to Reduce Food Waste at Home

Changing how you interpret expiration dates is just one part of a broader strategy. Combine it with smart habits to maximize results:

• Practice FIFO (First In, First Out): When unpacking groceries, move older items to the front and place new ones behind. This ensures older food gets used first.
• Organize your fridge by zones: Store dairy and meats in colder areas (back, lower shelves), fruits and vegetables in designated drawers, and condiments in the door where temps fluctuate less.
• Freeze before the date: If you won’t use meat, bread, or soup by the “best by” date, freeze it. Portion soups and sauces in ice cube trays for easy future use.
• Repurpose aging produce: Wilted greens go into smoothies or soups. Overripe fruit makes excellent baked goods or compotes.
• Use a whiteboard on your fridge: List items nearing their dates to remind everyone in the household to use them soon.

“The average family could save $1,500 a year just by better understanding date labels and reducing avoidable food waste.” — ReFED, U.S. Food Waste Action Report

Checklist: How to Handle Food Past Its Date

Print or bookmark this checklist for quick reference when evaluating questionable food:

• ✅ Is the packaging intact and undamaged?
• ✅ Has the food been stored properly (refrigerated, frozen, or in a cool, dry place)?
• ✅ Does it smell normal? (No sour, rotten, or chemical odors)
• ✅ Does it look normal? (No mold, discoloration, or cloudiness)
• ✅ Does it feel right? (No slimy, sticky, or mushy texture)
• ✅ Did a small taste confirm it’s acceptable?
• ✅ Is it a high-risk food? (e.g., raw meat, unpasteurized dairy, cut produce—exercise caution)

FAQ: Your Expiration Date Questions Answered

Can I eat meat a few days past the “use by” date?

Yes, if it has been continuously refrigerated (below 40°F) and shows no signs of spoilage. Raw ground meat lasts 1–2 days past the date; steaks and chops, 3–5 days. Freeze if you won’t cook it in time.

Do canned goods really last for years?

Yes. Properly stored cans (cool, dry place) can remain safe for years. Quality declines over time—flavor may dull, texture change—but they won’t harm you unless damaged. Always inspect for rust, dents, or bulging lids.

What’s the difference between “expired” and “spoiled”?

“Expired” refers to the printed date passing. “Spoiled” means the food has deteriorated due to microbial growth or oxidation. Food can expire but not be spoiled—and vice versa. Spoilage is what makes food unsafe, not the date itself.

Take Control of Your Kitchen and Your Waste

Learning how to read expiration dates correctly transforms the way you shop, store, and consume food. You’re not just saving money—you’re contributing to a more sustainable food system. Each container of yogurt, loaf of bread, or can of beans you keep instead of trashing reduces landfill burden and conserves resources used in production and transportation. Start today: open your fridge, pull out an item past its date, and evaluate it honestly. Smell it. Look at it. Think critically. You’ll likely find it’s still good. Share this knowledge with your family, coworkers, or social circle. Small actions, multiplied across millions of households, create massive change.

💬 Have a story about a time you saved food others would’ve tossed? Share it in the comments—your experience could inspire someone else to rethink their trash bin!