We’ve all been there. Standing in front of the fridge staring at that date on our food and have that internal debate: Is it still fine? It looks okay. Do I toss it? But it’s past the date. Should I take my chances?

There is no uniformity in food date labeling. It can vary by state and across manufacturers. Some dates are meant to communicate with other businesses, like a grocery store. Others are meant to communicate something, if confusingly, to consumers. Inconsistent date labeling is a key cause of food waste.

Types of Food Date Labels

PRODUCTION OR PACK DATE

  • The date food was manufactured or placed in its final packaging.
  • Does not refer to food safety.

CLOSED OR CODED DATES

  • Packing or lot numbers used by the manufacturer.
  • Does not refer to food safety.

EXPIRATION DATE

  • Last date for peak quality. After this date, taste, texture and quality will decline.
  • Does not refer to food safety.

SELL BY DATE

  • A manufacturers suggestion to the grocery store for a date the food should be sold so that the food will be of good quality for a reasonable amount of time after that date of purchase.
  • Does not refer to food safety.

USE BY OR BEST BY DATE

  • Manufacturers date after which food will no longer be at “peak quality”. Product will have the best taste and texture if eaten by this date.
  • Does not refer to food safety.
Types of Food Dates

Why do date labels matter?

More than 90% of Americans may be prematurely tossing out food because of a misunderstanding of date labels. Some foods can last anywhere from 12 to 18 months past the date that’s stamped on the package.

A staggering amount of food is wasted due to confusion over the many dates used. According to the USDA, Americans throw away approximately 30-40% of the food supply. Learning to understand these dates can help reduce this waste.

Food Waste

How can I tell if my food is safe?

USE YOUR SENSES
Foods past their prime often develop mold, bacteria, and yeast, causing them to give warning signs to your senses. Spoiled food will usually look different in texture and color, smell unpleasant, and taste bad before it becomes unsafe to eat.

LEARN HOW TO STORE IT
The most important thing that consumers should do is follow good food-handling and storage practices, which can prevent unnecessary spoilage and ensure food safety. Visit www.stilltasty.com or download USDA’s FoodKeeper app for storage tips.

BE AWARE OF THE DANGER ZONE
The main criterion for evaluating food safety is the amount of time that food spends in the temperature “danger zone”. Bacteria grow most rapidly in the range of temperatures between 40° and 140°F, doubling in number in as little as 20 minutes. Consumers are advised to never leave food out of refrigeration over 2 hours. If the temperature is above 90°F, food should not be left out more than 1 hour.

Use Your Senses