You’ve probably stood in front of your fridge wondering if that yogurt is still safe to eat or if the box of pasta in your pantry has gone bad. The answer often lies in the date printed on the package—but what exactly does it mean? In the U.S., food products can carry different types of date labels, and misunderstanding them leads many people to throw away perfectly good food. Here’s how to read those labels correctly and make smarter, safer choices.

The Two Main Types of Date Labels

In the United States, there’s no single federal system for food date labeling (except for infant formula). However, most manufacturers use two main types of dates:

• “Best if Used By” or “Best Before”: This label refers to quality, not safety. It tells you how long the product will be at its best flavor and texture. You’ll find it on items like cereal, pasta, canned goods, snacks, and frozen foods.
• “Use By”: This label is about safety. It appears on perishable foods such as fresh meat, poultry, fish, and some dairy products. After this date, the food may no longer be safe to eat, even if it looks and smells fine.

In short: “Best Before” is about quality, while “Use By” is about safety.

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“Best Before” – Trust Your Senses

If a product has passed its “Best Before” date, it doesn’t automatically mean it’s spoiled. The manufacturer simply guarantees the best taste and texture up to that date. Afterward, the food may lose some freshness or flavor, but it’s often still perfectly edible.

Use your senses to decide:

• Look – Does it look normal? No mold, discoloration, or damage?
• Smell – Does it smell the way it should?
• Taste – Try a small amount. If it tastes fine, it’s likely still good.

Dry goods, canned foods, and frozen items can often last months—or even years—past their “Best Before” date if stored properly.

“Use By” – Handle with Care

When you see a “Use By” date, take it seriously. These foods can become unsafe after the date due to bacterial growth, even if they look and smell okay. This is especially true for refrigerated items like raw meat, seafood, and ready-to-eat salads.

To avoid waste, plan your meals so you use these foods before the date. If you can’t, freeze them ahead of time—freezing stops bacterial growth and extends shelf life safely.

Store Food the Right Way

Proper storage makes a big difference in how long your food stays safe and tasty. Here are some simple tips:

• Refrigerate quickly: Get perishable items into the fridge as soon as possible after shopping.
• Keep it cold: Your refrigerator should be at or below 40°F (4°C), and your freezer at 0°F (-18°C).
• Seal it up: Use airtight containers or freezer bags to prevent drying out and contamination.
• Follow package instructions: Many products include specific storage advice—follow it closely.

Good storage habits can help you make the most of your groceries and reduce waste.

Food Waste and Date Labels

According to the U.S. Department of Agriculture (USDA), Americans throw away billions of pounds of food each year—much of it still safe to eat. Confusion over date labels is one of the biggest reasons. Many people assume that any food past its date must be discarded, but that’s rarely true for “Best Before” products.

By understanding the difference and using your senses, you can save money, reduce waste, and help protect the environment.

New Efforts to Reduce Confusion

To make things clearer, the USDA and the Food and Drug Administration (FDA) encourage manufacturers to use just two phrases: “Best if Used By” for quality and “Use By” for safety. Some grocery stores also sell products close to their date at a discount or donate them to food banks.

As a consumer, you can support these efforts by buying “short-dated” items, planning meals carefully, and freezing food you can’t use right away.

Use Date Labels as a Guide, Not a Rulebook

Date labels are meant to help you enjoy food at its best and stay safe—but they’re not absolute rules. “Best Before” doesn’t mean “bad after,” and “Use By” doesn’t mean you have to throw it out the day before.

By learning the difference and trusting your senses, you can make informed choices, cut down on food waste, and build more sustainable habits in your kitchen.