Understanding Date Labels on Food: Decoding Freshness and Safety

Navigating the grocery store can sometimes feel like deciphering a secret code, especially when you’re faced with a dizzying array of date labels on food products. “Sell By,” “Use By,” “Best By,” “Expires On” – what do these terms actually mean, and how should they influence your purchasing and consumption decisions? Understanding these labels is crucial for minimizing food waste, ensuring food safety, and making informed choices about what you eat. This comprehensive guide will break down the complexities of food date labeling, empowering you to shop smarter and eat healthier.

The Confusing World of Food Date Labels

The lack of a standardized system for food date labeling in the United States (with the exception of infant formula) contributes to widespread consumer confusion. Manufacturers are generally allowed to determine the type of date label they use, which often leads to ambiguity and unnecessary food waste. Many consumers mistakenly believe that these dates indicate the safety of the food, when in reality, most date labels are about quality and not safety.

According to the United States Department of Agriculture (USDA), food can be safely consumed after the “Best By” date, though its quality might not be at its peak. Understanding the subtle differences between the different types of date labels can save you money, reduce food waste, and prevent you from unnecessarily discarding perfectly edible food.

Decoding the Different Types of Date Labels

“Sell By” Date

The “Sell By” date is primarily intended for retailers. It informs the store how long to display the product for sale. You, as a consumer, should purchase the product before this date to ensure optimal freshness. However, this doesn’t necessarily mean that the food is unsafe to eat after this date. If stored properly, most foods can be safely consumed for a period after the “Sell By” date.

For example, milk often carries a “Sell By” date. While the dairy section aims to remove milk nearing this date from the shelves, properly refrigerated milk can often be safely consumed for several days, even a week, after the “Sell By” date. Rely on your senses – sight, smell, and taste – to determine if the milk is still good.

“Best By” or “Best If Used By” Date

The “Best By” or “Best If Used By” date indicates when the product will be of best flavor or quality. This is not a safety date. The food is still safe to consume after this date, but its quality may have diminished. You might notice changes in texture, color, or flavor, but the product is unlikely to cause illness if stored properly.

This type of date is commonly found on products like canned goods, cereals, and snacks. A bag of chips labeled “Best By” May 15th may still be perfectly safe to eat on June 1st, but it might not be as crispy or flavorful as it was before May 15th.

“Use By” Date

The “Use By” date is the manufacturer’s recommendation for when the product will be at its peak quality. Again, this doesn’t necessarily mean the food is unsafe to eat after this date, but the quality may significantly decline. It’s generally best to consume the product by this date for the best experience.

This label is often found on perishable items like fresh meat, poultry, and seafood. While these products can potentially be consumed after the “Use By” date if properly stored and handled, it’s crucial to exercise caution and carefully inspect the food for any signs of spoilage before consuming it. Always prioritize safety and err on the side of caution, especially with highly perishable items.

“Expires On” Date

The “Expires On” date suggests the date after which the product should not be used. This label is most commonly found on infant formula and some over-the-counter medications. In the case of infant formula, the “Expires On” date is crucial because the nutrient content of the formula may degrade over time, and it may not provide the necessary nutrition for a growing infant. The FDA regulates this date labeling for infant formula strictly.

For medications, the “Expires On” date indicates the period during which the drug is guaranteed to be effective. After this date, the drug may lose potency and may not provide the intended therapeutic effect. It’s generally recommended to discard medications that have passed their expiration date.

Beyond the Label: Evaluating Food Safety

While date labels provide helpful guidance, they shouldn’t be the sole factor in determining whether a food is safe to eat. Your senses – sight, smell, and touch – are valuable tools in assessing food safety. Look for signs of spoilage, such as mold growth, discoloration, unpleasant odors, or changes in texture. If you notice any of these signs, it’s best to discard the food, regardless of the date label.

Here are some additional tips for evaluating food safety:

• Trust Your Nose: A sour or unusual smell is a strong indicator of spoilage.
• Examine the Appearance: Look for changes in color or texture, such as slime or mold.
• Check the Packaging: Bulging cans or leaky packages can indicate bacterial contamination.
• Proper Storage: Store food at the correct temperature to slow down spoilage. Refrigerate perishable items promptly and keep frozen foods frozen solid.
• Food Handling Practices: Wash your hands thoroughly before handling food, and use clean utensils and cutting boards to prevent cross-contamination.

Minimizing Food Waste: Practical Tips

Understanding date labels is a key step in minimizing food waste. Here are some practical tips to help you reduce food waste at home:

• Plan Your Meals: Before you go grocery shopping, plan your meals for the week and create a shopping list. This will help you buy only what you need and avoid impulse purchases that might go to waste.
• Shop Smart: Check your refrigerator and pantry before you go shopping to avoid buying duplicates. Pay attention to date labels and choose products with the longest shelf life when possible.
• Store Food Properly: Store food at the correct temperature to slow down spoilage. Use airtight containers to prevent moisture loss and contamination.
• Use the FIFO Method: FIFO stands for “First In, First Out.” When stocking your refrigerator or pantry, place newer items behind older items. This will help you use older items before they expire.
• Freeze Leftovers: Freezing is a great way to preserve food and prevent waste. Freeze leftovers in portion-sized containers for easy meals later on.
• Repurpose Food: Get creative with leftovers and find ways to repurpose them into new dishes. For example, leftover roasted chicken can be used in salads, soups, or sandwiches.
• Compost Food Scraps: Compost vegetable scraps, fruit peels, and coffee grounds to reduce the amount of waste you send to the landfill.

The Role of Government and Industry

The lack of standardized date labeling regulations contributes to consumer confusion and food waste. Several organizations and government agencies are working to address this issue. The Food and Drug Administration (FDA) is exploring options for standardizing date labels and educating consumers about their meaning.

Some industry groups are also taking steps to simplify date labeling. The Food Marketing Institute (FMI) and the Grocery Manufacturers Association (GMA) have recommended the use of just two date labels: “Best If Used By” to indicate quality and “Use By” to indicate safety. These efforts aim to reduce confusion and promote more consistent date labeling practices.

The Environmental Protection Agency (EPA) also plays a role in reducing food waste through its initiatives to promote food recovery and composting.

Understanding Foodborne Illness

While date labels primarily relate to food quality, it’s important to understand the risks of foodborne illness. Foodborne illnesses, often called food poisoning, are caused by consuming contaminated food or beverages. Symptoms can range from mild nausea and diarrhea to severe illness requiring hospitalization. Certain populations, such as pregnant women, young children, older adults, and people with weakened immune systems, are at higher risk of developing severe foodborne illnesses.

To prevent foodborne illness, it’s essential to practice safe food handling practices, including:

• Wash Your Hands: Wash your hands thoroughly with soap and water before handling food and after touching raw meat, poultry, seafood, or eggs.
• Separate Raw and Cooked Foods: Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.
• Cook Food to Safe Temperatures: Use a food thermometer to ensure that food is cooked to a safe internal temperature. Refer to the USDA’s website for recommended cooking temperatures.
• Refrigerate Promptly: Refrigerate perishable foods within two hours of cooking or purchasing them. If the temperature is above 90°F (32°C), refrigerate within one hour.
• Thaw Food Safely: Thaw food in the refrigerator, in cold water, or in the microwave. Never thaw food at room temperature.

Navigating Date Labels with Confidence

By understanding the different types of date labels, evaluating food safety using your senses, and practicing safe food handling practices, you can navigate the grocery store with confidence and make informed decisions about what you eat. Remember that most date labels are about quality, not safety, and that you can often safely consume food after the date on the label if it has been stored properly and shows no signs of spoilage.

Embrace these insights to reduce food waste, save money, and enjoy delicious, safe meals. By becoming a more informed consumer, you contribute to a more sustainable and responsible food system.