Food Expiration Dates to Follow or Ignore - Safety Tips

Decoding Food Product Date Labels

Checking expiration dates on food items can be confusing thanks to the wide variety of different date labels used on packaging. Terms like "Best By", "Use By", "Sell By" don't have standardized definitions and are often misinterpreted by consumers.

Types of Food Date Labels

Some of the most common expiration date labels include:

• Best By/Before - Recommended period for best flavor/quality
• Sell By - For retailer/stock tracking purposes
• Use By - Last date recommended for use at peak quality
• Freeze By - Last date food should be frozen for optimal freshness
• Born On - Date product was manufactured or processed

Who Regulates Food Date Labels?

Except for infant formula, there are no federal regulations for using different expiration dates. Each state has their own food dating rules that manufacturers must follow for items produced and sold in that region.

Should You Follow Exact Expiration Dates?

For the most part, expiration dates are simply guidelines to indicate the timeframe a food item will be at its maximum freshness and flavor. Very few use by/freeze by dates relate to actual food safety.

Quality vs Safety Expiration Dates

Most food expiration dates refer to anticipated quality loss rather than safety concerns. So food consumed past this date should still be safe though sensorial aspects like taste, aroma, texture might start deteriorating.

High Risk Food Date Labels

Perishable goods like raw meats, eggs, dairy are the exception - use by/freeze by dates indicate increased safety risk for bacteria growth after that period. So these foods should be consumed by the date listed.

20 Foods You Should Always Follow Date Labels On

While many goods are still usable beyond the printed date, some higher risk items should be strictly adhered to for safety reasons including:

• Raw chicken, turkey, duck
• Lunchmeats, hot dogs, sausages
• Packaged salad greens, spinach, sprouts
• Eggs
• Fish, shrimp, lobster, mussels
• Opened canned goods
• Meat-based soups, stews, stocks
• Bacon, ham
• Fresh mushrooms, berries, soft fruits
• unpasteurized milk, soft cheeses made from it
• Cooked grains, pasta, rice
• Tomato based sauces, salsa
• Tofu, tempeh
• Hummus, pesto, jarred garlic in oil
• Cut melons, citrus segments
• Cooked beans, lentils
• Casseroles, pot pies, cooked pasta dishes
• Pizza, quiche
• Pudding, custard
• Refrigerated dough products

Baby Foods and Infant Formula Expiration Mandatory

Baby foods and formulas have federally regulated "use by" dates that must be followed to avoid severe health risks for infants.

20 Foods That Are Still Safe After Date Expires

On the flip side, certain shelf-stable items hold up fine for at least short periods past their stamped date. Good contenders include:

• Hard cheeses if not moldy - cheddar, parmesan
• Butter, margarine
• Milk, yogurt if smells/tastes normal
• Hard candies, chocolate bars
• Cereals, raw grains, rice
• Dry pasta, dried herbs, spices
• Jarred condiments - ketchup, mustard, salsa
• Jams, jellies, honey
• Dried fruits, coconut flakes, matzo
• Baking ingredients - oils, extracts, flour
• Dry snack items - crackers, chips, popcorn
• Unopened canned goods
• Frozen fruits, vegetables if no freezer burn
• Bread, bagels, wraps if not moldy
• Vinegars, soy sauce
• Hard fruits/veggies - potatoes, apples
• Granola bars, energy bars
• Bottled beverages - juice, sodas
• Dried beans
• Peanut butter, nut butters

Trust Your Senses on Certain Items

Many products like boxed grains, soda, hard cheese show little sensory cues if theyve spoiled so date labels act as guidance. Perishables like meats and dairy are obvious via smell, texture, appearance.

Tips for Storing Food to Prolong Freshness

Proper storage based on type of food is key to preserving both quality and safety as long as possible. Useful guidelines include:

• Keep fridge temp at or below 40F
• Freeze any meats if not using within 1-2 days
• Store perishable prepared/cooked foods in airtight containers
• Divide large food amounts into smaller containers for quicker cooling
• Don't overstuff fridge shelves which can restrict airflow
• Use up leftovers within 3-4 days
• Keep veggie/fruit storage bins in the fridge crisper drawer
• Store eggs and milk inside interior fridge shelves, not the door
• Routinely wipe down shelves/drawers to avoid bacteria growth
• Keep pantries cool, dark, and dry. Avoid temperature fluctuations
• Freeze any items you won't use up before date expires

First In, First Out

Adopting the FIFO (first in, first out) strategy helps reduce waste. This means always using up older ingredients before newer ones when cooking.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.