When standing in front of a grocery shelf—or digging through your pantry—you’ve likely faced the familiar dilemma: “Is this still safe to eat?” Expiration dates, sell-by labels, and best-by stamps can be confusing, leading many people to throw away perfectly good food—or worse, consume something unsafe. Understanding what these dates really mean is key to reducing food waste and keeping your family safe.
1. Types of Expiration Dates
Sell-By Date
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Indicates how long the store should display the product for sale.
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Not a safety deadline. Most foods are still good for days or weeks after this date.
Use-By Date
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The manufacturer’s recommendation for peak quality.
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Consuming the item shortly after this date may still be safe, but taste and texture may decline.
Best-By / Best Before Date
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Suggests when the product will be at its best flavor or quality.
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Not an indicator of food safety.
2. How Long Common Foods Stay Safe
Dairy
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Milk: 5–7 days past the sell-by date if refrigerated consistently.
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Yogurt: Often good 1–3 weeks past the printed date.
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Cheese: Hard cheeses can last months; soft cheeses shorter.
Meat and Poultry
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Raw poultry and ground meat: 1–2 days past the sell-by date if refrigerated.
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Beef, pork, and lamb: 3–5 days in the fridge; freezing extends life by months.
Eggs
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Typically safe 3–5 weeks past the pack date if refrigerated.
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Float test: Place in water—if it sinks, it’s fresh; if it floats, discard.
Canned and Dry Goods
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Canned foods: Often safe 1–4 years if cans are intact and stored in a cool, dry place.
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Pasta, rice, and grains: Usually good for months or years past the date, depending on storage.
Frozen Foods
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Frozen fruits, vegetables, and meats maintain safety indefinitely, but quality declines over time.
3. Signs Food Is Unsafe
Even if the date hasn’t passed, check for these warning signs:
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Smell: Sour, rancid, or off odors are a clear red flag.
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Appearance: Mold, discoloration, or unusual texture.
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Taste: If it tastes off, don’t risk it.
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Packaging: Bulging cans, leaking containers, or broken seals indicate spoilage.
4. Tips to Extend Shelf Life
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Proper Storage: Keep perishables in the coldest part of the fridge, not the door.
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Freeze Items: Freeze meats, bread, and cooked meals before they spoil.
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Label and Rotate: Mark dates on opened items and practice “first in, first out.”
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Temperature Control: Maintain fridge at or below 40°F (4°C) and freezer at 0°F (-18°C).
5. Reducing Food Waste While Staying Safe
Understanding expiration dates helps you avoid unnecessary waste:
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Use “best-by” items for cooking or baking if safe.
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Repurpose leftovers creatively—soups, casseroles, or smoothies.
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Keep a running inventory to prevent forgotten items from spoiling.
Expiration dates can be confusing, but they are more about quality than safety in many cases. By understanding the differences between sell-by, use-by, and best-by dates, checking for spoilage signs, and storing food properly, you can safely consume more of what you buy and reduce waste. Knowledge, common sense, and careful observation are your best tools for keeping your family safe and your grocery budget intact.