Understanding Expiration Dates
Many foods are thrown away too early — while others are kept too long. Knowing the difference between date types helps you stay safe and reduce food waste.
The Three Main Date Types
"Use By" Date
This is a safety date. Food may be unsafe to eat after this date.
- Found on: meat, poultry, fish, dairy, prepared foods
- Action: Use or freeze before this date
- After this date, risk of foodborne illness increases
"Best By" Date
This is a quality date. Food is safe to eat after this date, but quality may decline.
- Found on: canned goods, dry foods, condiments
- Action: Use your judgment—check for spoilage signs
- Food may taste or look less fresh, but is often still safe
"Sell By" Date
This is for stores, not consumers. Food is still good for several days after this date.
- Used by retailers for inventory management
- Action: Ignore this date—use "use by" or "best by" instead
- Food is typically good for 1-2 weeks after this date if stored properly
Why Most People Throw Away Food Too Early
- •Confusion between date types
- •Over-caution (better safe than sorry mindset)
- •Not understanding that many foods are safe past their dates
- •Not knowing how to check for actual spoilage
- •Fear of foodborne illness (often unfounded if stored properly)
How to Check if Food is Still Good
Instead of relying solely on dates, use your senses to determine if food is actually spoiled:
👁️ Sight
- • Mold (except on hard cheese where you can cut it away)
- • Unusual colors (green, pink, black)
- • Slimy or mushy texture
- • Bulging containers
👃 Smell
- • Sour odors (especially dairy)
- • Rotten or putrid smell
- • Ammonia-like odors
- • Anything that doesn't smell normal
✋ Touch
- • Slimy texture (meat, deli products)
- • Mushy texture (fruits, vegetables)
- • Sticky surface beyond normal
👅 Taste (Last Resort)
- • Off flavors (sour, bitter)
- • Rancid taste (oils, fats)
- • Unpleasant tastes
The golden rule: If it looks, smells, and tastes normal, it's probably fine—even if the date has passed.
Important Safety Notes
High-Risk Foods Require Extra Caution:
- Raw meat, poultry, and seafood: Use or freeze within 1-2 days of purchase, regardless of date
- Deli meats: Use within 3-5 days of opening
- Soft cheeses and fresh dairy: Check carefully for spoilage signs
When in Doubt, Throw It Out:
For high-risk groups (pregnancy, young children, elderly, immune-compromised), always follow the most conservative option. When food safety is uncertain, discarding food is the safest choice.
Want More Detailed Guidance?
Our Food Expiration & Storage Guide provides:
- Exact timelines for 70+ foods
- Real-world scenarios and examples
- Storage guidelines for maximum shelf life
- Quick reference tables
- Printable summary for your fridge