The Facts Behind Food Expiration Dates

Rethinking Food Expiration Dates

Have you ever stared at the date on your food and wondered if it’s time to toss it? Maybe that carton of milk or pack of chicken is still fine. Surprisingly, those so-called “expiration” dates aren’t always strict rules.

Understanding Expiration Labels

The USDA explains that most food dates focus on quality, not safety. “Best if Used By” or “Use By” labels tell you when food tastes and looks its best—not when it becomes dangerous. So, before tossing that yogurt a day past its label, pause and think.

Decoding Common Labels

Best if Used By: Peak flavor and quality.
Use By: Last recommended date for optimal taste and texture.
Sell By: Guides retailers on when to display items for sale.

These labels don’t necessarily mean the food is unsafe after the date.

Reduce Food Waste

Around 30% of food in the U.S. is wasted annually. Relying too heavily on dates is one reason. Tossing food prematurely not only drains your wallet but also impacts the environment.

How Long Can Foods Last?

Eggs: Good for 3–5 weeks after purchase. Test by placing in water: sinking eggs are fine; floating ones should go.

Chicken & Meat: Can last 1–2 days past “Sell By.” Freeze to extend storage.

Milk: Often drinkable for about a week past “Best if Used By,” if it smells and tastes normal.

Rice & Pasta: Dry staples can last years if kept in a cool, dry place—rice up to 4–5 years.

Canned Food: Safe as long as cans remain undamaged—no dents, rust, or bulging.

Frozen Food: Safe indefinitely at 0°F (-18°C) or lower, though quality may decline over time.

Spotting Spoilage

Always trust your senses. Mold, bad odors, slimy textures, or off flavors signal that food should be discarded. These cues often matter more than the printed date.

Store Smart

Proper storage helps food last longer. Keep your fridge at or below 40°F (4°C) and your freezer at 0°F (-18°C). Use airtight containers to prevent moisture and bacteria from affecting quality.

Bottom Line

Expiration dates guide us but don’t have to dictate our decisions. By understanding labels, trusting our senses, and storing food properly, we can cut waste and save money. That yogurt, milk, or leftover condiments might still be perfectly good—and your wallet and the planet will thank you.