Decoding Your Food’s Dates

May 5

What Do 'Best By', 'Sell By', and 'Use By' Really Mean

Have you ever tossed out a carton of milk just because it passed its “Sell By” date? Or wondered whether that can of soup marked “Best By” last month is still safe to eat? You’re not alone. In fact, confusion around food labeling is one of the most common—and preventable—reasons for household food waste. According to the Natural Resources Defense Council, an estimated 20% of food waste in the U.S. stems from confusion over expiration labels.

1. Food Labeling 101: The Common Terms

Before you can confidently decide whether to keep or toss an item, you need to understand what each label means:

Sell By: This is intended for retailers, not consumers. It tells the store how long to display the product. Food is often still safe and fresh for days (or even weeks) afterward.
Best By / Best If Used By: A quality date. It indicates when the product will be at its best flavor or quality. It is not a safety deadline.
Use By: This is the manufacturer’s suggested date for peak quality. In most cases, food doesn’t become unsafe immediately after this date—exceptions include infant formula, which is federally regulated.

2. Safety vs. Quality: A Crucial Distinction

Most food date labels have nothing to do with food safety. For instance:

Dry goods like pasta or crackers may lose crispness but remain edible months past the date.
Dairy products like yogurt or milk may still be safe if kept cold; a quick smell or taste test is usually enough.
Frozen items are safe indefinitely at 0°F, though quality may decline.

When in doubt, use your senses: Look for mold, Smell for sourness or spoilage, and Taste just a small amount before deciding to toss.

3. The Hidden Cost of Confusion

Each year, American households waste about 30-40% of their food. Misinterpreting labels contributes significantly. Consider the following:

That $5 tub of hummus tossed prematurely? It adds up.
Multiplied across households, it leads to billions in waste.
Environmentally, that waste means unnecessary emissions and wasted water, land, and labor.

4. Real-World Examples

Eggs: They often last 3–5 weeks beyond their “Sell By” date. The float test (sink = fresh, float = old) is a more reliable method.
Canned goods: As long as the can isn't rusted or swollen, items are usually good 1–2 years past the date.
Bread: Date passed? Toast it, freeze it, or make breadcrumbs instead of tossing.

5. Smart Practices for the Home

FIFO (First In, First Out): Always place new groceries behind older ones.
Label leftovers with dates using masking tape or dry-erase markers.
Check storage guides for each food type—where you keep it matters (e.g., apples stay fresher in the fridge).

6. Industry Efforts Toward Simplicity

The FDA and USDA recommend two clear phrases:

“Best If Used By” for quality.
“Use By” for safety-critical perishables.

Understanding food date labels helps you shop smarter, waste less, and stretch your grocery dollars. The next time you see “Sell By,” remember—it’s not a ticking time bomb. With knowledge and a little awareness, you can fight food waste right from your fridge.