Food Expiration Dates: Guidelines for Safer Storage

Written by Staff Writer

You open the refrigerator, pull out a carton of yogurt and squint at the tiny date code printed on the lid. It was two days ago. Does that mean the yogurt is unsafe to eat, or just past its peak freshness? 

Confusing packaging information often cause people to throw away perfectly good food. The U.S. Food and Drug Administration (FDA) estimates that misunderstanding these labels accounts for about 20% of all consumer food waste. What many people don’t realize is that most of these are indicators of quality, not safety.  

What Do Food Expiration Dates Actually Mean? 

The codes printed on packaging generally fall into two categories: open labels and closed codes. 

Open Labels 

An open label is a calendar date printed on a package that consumers can easily read, such as “Best if Used by September 15.” 

While these may look official, federal law does not require manufacturers to put them on packaged goods. Infant formula is a notable exception, which requires federally regulated use-by dating. 

For most other foods, manufacturers voluntarily add these labels to help retailers and consumers know how long the food is expected to maintain its best flavor, texture, appearance or other quality characteristics. 

Closed Codes 

A closed code looks more like a string of numbers, letters or both. These codes are primarily intended for the benefit of manufacturers rather than consumers. 

Companies may use the data to identify when and where the food was produced, manage inventory, trace production lots or locate affected foods during a recall. Codes don’t tell a shopper whether something is still good to eat or expired. 

Sell By vs. Best By vs. Use By: What’s the Difference? 

Packaging language is not fully standardized, which is one reason these labels can be confusing. Here are the meanings of the most common examples. 

• Sell By: This is mainly an inventory tool for retailers. It tells a store how long the manufacturer recommends displaying a product for sale. It does not indicate the day when an item suddenly becomes unsafe to consume. 
• Best By or Best if Used By: This indicates how long the manufacturer expects the food to maintain its best flavor or quality. It may still be safe past the printed day if it has been stored correctly and shows no signs of spoilage. 
• Use By: Manufacturers may use this phrase to indicate the last date recommended for peak food quality. Consumers should not automatically interpret this as a safety deadline except when printed on infant formula. 

To reduce confusion, the FDA supports the use of “Best if Used By” as a standard phrase for quality-based labeling. The agency formally encouraged the approach in 2019 as a way to make labels easier to understand and reduce unnecessary food waste. 

Is It Safe to Eat Something After the Expiration Date? 

For most foods, passing the expiration date listed on a package does not automatically mean it has become dangerous for human consumption.  

Manufacturers consider factors like ingredients, processing methods, packaging, expected storage temperature and how the quality of the food changes over time when choosing a date. 

That means there is no invisible switch that flips at midnight on the day printed on the package. It doesn’t automatically spoil because the calendar changed. 

Proper storage also matters. Food that should be refrigerated but has been left at room temperature for too long, may become unsafe even before its printed expiration date. Likewise, properly stored, shelf-stable food may remain usable after its label indicates otherwise. 

Consider both the label and how the food has been handled when evaluating if something is still safe to eat. 

Special Rules for Infant Formula and High-Risk Foods 

Infant formula is different from most food because it’s federally regulated. Never purchase or use formula after its use-by date. This ensures the formula contains the nutrient levels stated on the label and maintains acceptable quality. 

Other perishable items require careful storage even when their printed dates are primarily quality indicators. 

For example, guidance from the U.S. Department of Agriculture (USDA) states that refrigerated eggs in the shell may generally be kept for up to five weeks after they are placed in the refrigerator, even if a sell-by day passes during that period. 

Ready-to-eat deli meats and similar refrigerated foods also need careful temperature control, particularly when they may be consumed by pregnant people, older adults, young children and individuals with compromised immune systems. 

How to Tell If Food Has Actually Gone Bad 

When a quality-based date has passed, look for signs of spoilage before deciding whether to keep food. Here are a few signs to watch out for. 

• Unusual odors: Sour, rancid, fermented, or otherwise unpleasant smells can indicate spoilage. 
• Texture changes: Sliminess, unexpected softness, separation, or tackiness may be warning signs. 
• Color changes: Significant discoloration can signal that quality has deteriorated, especially when evaluating meat. 
• Mold: Visible mold is a clear reason to discard something. 

Don’t use taste as your first test for questionable food. Harmful microorganisms cannot always be seen, smelled or tasted, so taking a bite is not a reliable way to determine whether food is safe. Similarly, don’t try to salvage portions that may still appear fine. 

When food has been stored improperly or you have a genuine reason to suspect contamination, the safest choice is to throw it away. 

Date Marking: How to Track Once It’s Opened 

Make it a habit to mark leftovers and opened food products with the date they were prepared or opened. Always follow proper storage guidance for each item. 

Commercial kitchens must follow strict documentation rules. Under the FDA Food Code, certain refrigerated, ready-to-eat time/temperature control for safety (TCS) foods that are held for more than 24 hours must be labeled with the date. When held at 41 degrees Fahrenheit or below, those foods generally have a maximum seven-day holding period, including the date of preparation. 

When ingredients are combined, the acceptable date is based on the oldest ingredient. Adding a newer ingredient does not restart the clock. 

A Simple System for Reducing Waste 

Whether you are a professional cook or a home chef, the concept of first in, first out (FIFO) keeps products organized and reduces food waste. This is a simple stock-rotation system that encourages the use of older food before newer food. 

When you bring groceries home, place newer cans, boxes and refrigerated food behind older ones. Keep items with the shortest remaining shelf life where you can see them. You can also create a designated “use first” area in your refrigerator for leftovers, produce, dairy products and other items that should be eaten soon. 

FIFO works especially well when paired with regular refrigerator checks and clear date marking. 

For Food Establishments: Why the Rules Are Stricter 

Restaurants and grocery stores need more than a quick sniff test and a glance at a package label. 

Businesses manage larger quantities of food, serve a large number of customers and must control risks consistently across employees and shifts. That is why date marking and FIFO should both be incorporated into training. 

Employees who work with ready-to-eat TCS foods should know how to: 

• Identify which foods require date marking. 
• Determine when the date marking period begins. 
• Calculate the correct discard date. 
• Date combined foods based on the oldest prepared or opened ingredient. 
• Recognize when food has exceeded its allowed storage time and must be discarded. 

Managers should make these practices part of routine food safety training and verify that employees follow them consistently. Clear labels, regular refrigerator checks, and proper inventory rotation can make it easier to mark dates, manage inventory and reduce unnecessary food waste. 

Keep in mind that specific date-marking requirements may vary by state or local jurisdiction. Businesses should always follow the requirements of their applicable regulatory authority. 

Make Date Marking Part of Your Kitchen Routine 

These guidelines become much easier to follow once you stop treating every printed date as an automatic throw-away indicator. 

Start with habits like marking opened and prepared foods, keeping older items in front and using FIFO to decide what to eat first. Combining those habits with proper refrigeration and attention to signs of spoilage will protect food quality while reducing unnecessary waste. 

Frequently Asked Questions 

What is the difference between Sell By and Use By dates? 

A sell-by date primarily tells a retailer how long food should be displayed inventory purposes. A use-by day generally reflects the manufacturer's recommendation for when food should be consumed for best quality. Except for infant formula, these labels should not be treated as federally regulated safety deadlines. 

Is it safe to eat something after the Best if Used By date? 

“Best if Used By” is mostly a quality indicator. If the product has been stored properly, the packaging is intact and there are no signs of spoilage, passing that does not necessarily make the item unsafe.  

Can I freeze food that is approaching its expiration date? 

Many foods can be frozen before they spoil to extend their usable life. Meat, bread, prepared foods and some vegetables freeze well. For best results, freeze items while they are still in good condition and follow safe freezing and thawing practices. 

Does the expiration date change once a package is opened? 

Opening a package can change its shelf life because the food is exposed to air, moisture, microorganisms and repeated handling. Follow any manufacturer instructions for refrigeration and use after opening. Consider labeling the package with the day you opened it. 

How can I tell if meat is spoiled if the expiration date hasn’t passed yet? 

Do not rely on the label alone. Meat with a strong unpleasant odor, unusual slimy or tacky texture or other obvious signs of spoilage should be discarded. More importantly, remember that harmful bacteria may not produce obvious sensory changes. Proper refrigeration and safe handling are still critical even when meat looks and smells normal.