Understanding Is Best If Used By Vs Expired Labels For Food Safety

Food date labeling confuses millions of consumers every year. Phrases like “best if used by,” “sell by,” and “expires on” are often misunderstood, leading to unnecessary food waste or, worse, consumption of unsafe products. While these labels appear on nearly every packaged food item, few people know what they actually mean. Understanding the distinction between quality indicators like “best if used by” and true expiration markers can help you make safer, smarter decisions in your kitchen.

The U.S. Department of Agriculture (USDA) estimates that up to 30–40% of the food supply is wasted annually, and misinterpretation of date labels plays a significant role. At the same time, foodborne illness affects 1 in 6 Americans each year. Navigating the fine line between freshness, safety, and sustainability starts with understanding what those dates really mean.

What Do Food Date Labels Actually Mean?

Date labels on food packaging are not standardized across all products, nor are they always required by law. Most are set by manufacturers to indicate peak quality, not safety. This lack of uniformity creates confusion. Here’s a breakdown of the most common terms:

• Best if Used By/Before: Indicates when the product will be at its peak flavor or texture. It is not a safety date.
• Sell By: Tells the store how long to display the product for sale. Consumers should aim to use the product shortly after this date.
• Use By: Suggests the last date recommended for use while at peak quality. For infant formula, this date is federally regulated and tied to nutrient levels.
• Expires On: Rarely used but typically found on perishable items like dairy or refrigerated meals. When present, it may indicate safety concerns beyond that date.

Crucially, only infant formula is federally required to have a “use by” date for safety reasons. All other foods rely on manufacturer discretion, which means consistency varies widely.

Tip: When in doubt, trust your senses—smell, sight, and texture—for many shelf-stable and refrigerated foods past their labeled date.

“Best If Used By” vs. “Expired”: Key Differences

The phrase “best if used by” is purely a quality indicator. It tells you when the manufacturer believes the product tastes or performs best. After this date, the food may lose crispness, flavor, or color—but it doesn’t automatically become unsafe.

In contrast, “expired” suggests the end of a product’s safe consumption window, particularly for highly perishable goods like raw meat, seafood, or ready-to-eat meals. However, even this term lacks strict regulatory definition for most foods, making interpretation tricky.

For example, yogurt might taste slightly more sour two weeks past its “best if used by” date but remain perfectly safe if stored properly. On the other hand, cooked chicken salad from the deli counter should not be consumed days after its “use by” date due to rapid bacterial growth risks.

“Consumers throw out billions of dollars’ worth of safe food each year because they misread date labels. Education is key to reducing waste without compromising safety.” — Dr. Caroline Lee, Food Safety Specialist, Johns Hopkins Center for Public Health

How to Store Food to Maximize Safety and Shelf Life

Proper storage significantly extends the usability of food beyond labeled dates. Temperature control, packaging integrity, and cross-contamination prevention are critical factors.

Food Type	Recommended Storage	Max Usable Time Past “Best If Used By”
Dry pasta, rice, cereal	Cool, dry pantry in sealed container	6–12 months (if no moisture or pests)
Canned goods (low-acid)	Pantry, away from heat	2–5 years (discard if bulging or leaking)
Milk	Refrigerated at or below 40°F (4°C)	1 week past date if unopened and smells fine
Hard cheese (e.g., cheddar)	Wrapped in wax paper, then plastic in fridge	Months (cut off mold if surface-only)
Raw ground meat	Frozen or refrigerated immediately	1–2 days in fridge; freeze within 2 days

Step-by-Step Guide: Evaluating Food Past Its Labeled Date

1. Check the label type: Is it “best if used by,” “sell by,” or “use by”? Quality-focused labels allow more flexibility.
2. Inspect storage history: Was the food consistently refrigerated? Did the package remain sealed?
3. Examine appearance: Look for mold, discoloration, or cloudiness (in liquids).
4. Smell the product: Sour, rancid, or off odors suggest spoilage.
5. Assess texture: Sliminess, mushiness, or unexpected hardness indicates degradation.
6. When in doubt, throw it out: High-risk groups (pregnant women, elderly, immunocompromised) should avoid questionable items.

Real-World Example: The Misunderstood Yogurt

Sarah, a college student, found a container of Greek yogurt in her fridge labeled “best if used by” three days prior. Worried about getting sick, she almost tossed it—until her roommate, a nutrition student, suggested checking it first. They opened it together: no off smell, no mold, consistent texture. Sarah tasted a small amount and found it acceptable. She ate the rest over the next two days with no issues.

This scenario illustrates how relying solely on date labels leads to waste. With proper refrigeration, yogurt can remain safe and palatable for one to two weeks past its labeled date. Yet, an estimated 1.3 billion pounds of milk products are discarded annually due to premature disposal based on misunderstood dates.

Actionable Tips for Safer, Smarter Food Management

Tip: Rotate pantry items using the “first in, first out” method—place newer purchases behind older ones to use them first.

• Label leftovers with preparation dates and consume within 3–4 days.
• Freeze foods nearing their “best if used by” date to extend usability.
• Keep your refrigerator at or below 40°F (4°C) and use a thermometer to verify.
• Use clear containers so you can easily see what needs to be eaten soon.
• Avoid overbuying during grocery trips—plan meals ahead to reduce surplus.

Checklist: Reducing Waste While Ensuring Safety

1. Learn the meaning of common date labels.
2. Store food according to recommended temperatures.
3. Inspect, smell, and test before discarding.
4. Freeze surplus items before they degrade.
5. Donate unopened, non-perishable items before dates pass.
6. Compost spoiled food instead of sending it to landfill.

Frequently Asked Questions

Can I eat food after the “best if used by” date?

Yes, in most cases. This date refers to quality, not safety. As long as the food has been stored properly and shows no signs of spoilage, it is generally safe to eat. Exceptions include infant formula and certain perishable ready-to-eat meals.

Is “expired” the same as “not safe to eat”?

Not always. While “expired” sounds definitive, it’s still often used as a quality marker. However, for refrigerated convenience meals, meats, or dairy, treat expiration dates seriously. Combine label reading with sensory evaluation for best judgment.

Why doesn’t the U.S. standardize food date labeling?

Efforts are underway. In 2023, the FDA recommended voluntary adoption of “Best If Used By” for quality and “Use By” for safety on perishable items. But without federal mandates, implementation remains inconsistent. Advocacy continues for clearer national standards.

Conclusion: Make Informed Choices, Not Assumptions

Understanding the difference between “best if used by” and “expired” labels empowers you to prioritize both health and sustainability. These dates are guidelines—not hard rules—and should be interpreted alongside storage practices and sensory evaluation. By refining how you assess food safety, you reduce waste, save money, and maintain confidence in what you feed yourself and your family.

💬 Start today: Open your fridge and pantry. Reassess items near or past their dates using the steps outlined here. Share your findings or tips with others—help build a culture of informed, responsible eating.