You're doing it all wrong. The right way to read Best By dates and more

 

2. Use By Deserves Attention, Especially for Perishable Foods

“Use By” is often misunderstood because people assume it has the same meaning on every product. In the United States, it generally indicates the manufacturer's recommended date for the product's best quality, except for infant formula, where the date has specific regulatory significance.

For highly perishable refrigerated foods, careful storage and handling are essential regardless of the printed date. Keep your refrigerator at 40°F or below, and follow the package instructions for refrigeration, freezing, and use after opening.

For example, deli meat that has been open for several days should be evaluated according to its recommended refrigerated storage period, not simply the date printed on the original package. Many opened or deli-sliced lunch meats should be used within three to five days when properly refrigerated.

If a product has been stored improperly, do not assume it is safe just because its date has not passed. Conversely, a date alone does not tell you everything about a product's condition.

Infant formula is the major exception: do not buy or use it after its printed “Use By” date. The date helps ensure that the formula meets its stated nutritional and quality requirements.

3. Sell By Is Primarily for the Store

A “Sell By” date is generally intended to help grocery stores manage inventory and rotate products. It is not automatically a deadline telling consumers that the food must be discarded that day.

You might see this label on milk, yogurt, eggs, or other grocery products. If you purchase an item shortly before its “Sell By” date, it does not necessarily mean you have only one day left to use it.

What matters is how the product was handled before you bought it and how you store it at home. Refrigerated groceries should be taken home promptly and placed in the refrigerator. Perishable food should not remain at room temperature for more than two hours, or more than one hour when temperatures exceed 90°F.

After shopping, refrigerate milk, yogurt, eggs, meat, and other perishable products as soon as possible. A printed date cannot compensate for poor temperature control.

4. Canned Corn Can Last Beyond Its Printed Date

Commercially canned corn is a shelf-stable food, and its quality may remain acceptable beyond the date printed on the can when it has been stored properly and the container remains intact.

Over time, the color, texture, and flavor may change. The important considerations are the condition of the can, the storage environment, and whether the product shows signs of damage.

Before using canned corn, inspect the container for bulging, leakage, punctures, extensive rust, or severe dents around the seams. These can be warning signs that the container's integrity has been compromised.

Store cans in a cool, dry place away from direct sunlight and heat-producing appliances. A pantry is generally a better choice than a hot garage or a cabinet beside an oven.

Never taste food from a can that is bulging, leaking, or otherwise suspicious. When a can is damaged in a way that could compromise its seal, discard it safely.

5. Canned Green Beans: Pay Attention to the Can, Not Just the Date

Canned green beans follow many of the same principles as canned corn. An intact, commercially processed can may retain acceptable quality beyond its printed date, but the condition of the container is important.

Check for bulging ends, leaks, deep rust, punctures, or dents that compromise the seams. Do not open or eat food from a can that is leaking or bulging, or from one that spurts liquid or foam when opened.

A strong, abnormal odor is another reason to discard the contents. Never taste questionable canned food to see whether it is safe.

If the can is intact, has been stored properly, and shows no warning signs, the printed date alone may not mean the food must be discarded immediately. However, follow any product-specific instructions and use reliable food-safety guidance when uncertain.

The key is to distinguish a routine quality date from evidence that the packaging may no longer protect the food.

6. Canned Tuna Has a Long Shelf Life When Stored Properly

Unopened canned tuna can remain shelf-stable for a long time when the can is intact and stored under appropriate conditions. Its quality may gradually decline, however, so flavor and texture might not be as good after extended storage.

Rather than relying on a single number of years past the printed date, check the product's label, storage conditions, and container integrity. Avoid cans that are leaking, bulging, badly dented, or deeply rusted.

Keep unopened cans in a cool, dry pantry rather than a hot shed or garage. Temperature fluctuations and excessive heat can affect food quality.

Once the can is opened, the storage rules change. Transfer unused tuna to a covered food-safe container, refrigerate it promptly, and use it within three to four days.

Remember that the long shelf life applies to properly processed, unopened canned food—not to tuna that has been opened and left sitting at room temperature.

7. Eggs: The Float Test Is Not a Safety Guarantee

Eggs often remain usable for a period after the date printed on their carton, provided they have been refrigerated properly. But the familiar water float test does not reliably determine whether an egg is safe to eat.

As an egg ages, its internal air cell grows. This can make an older egg float in water. A floating egg may be lower in quality, but floating alone does not prove that the egg is spoiled. Similarly, an egg that sinks is not guaranteed to be safe.

Keep shell eggs refrigerated at 40°F or below. When using an egg, crack it into a separate bowl and check for unusual discoloration or an unpleasant odor. If you have concerns about its condition, discard it.

Most importantly, cook eggs thoroughly. Dishes containing eggs should reach a safe internal temperature, and scrambled eggs should not remain runny.

The better approach is to combine proper refrigeration, appropriate storage times, and safe cooking practices instead of relying on a float test alone.

8. Milk: Storage Matters More Than a Simple Smell Test

Milk can lose quality as it ages, but its printed date is not the only factor that determines how long it will remain usable. Temperature, handling, and whether the carton has been left out all make a difference.

Fresh milk generally has a mild smell and a smooth texture. Sour odors, unexpected clumps, or unusual thickening can indicate spoilage. However, normal appearance and smell do not guarantee that milk is free from harmful microorganisms.

Keep milk refrigerated at 40°F or below. An interior refrigerator shelf is often preferable to the door because the temperature tends to fluctuate more in door storage.

Put milk away promptly after pouring, close the container tightly, and avoid leaving it on the counter for extended periods. If it has been held at unsafe temperatures, do not rely on smell to decide whether to use it.

Follow the package instructions and discard milk when there are signs of spoilage or a concern about how it was stored.

9. Yogurt: A Little Liquid on Top Can Be Normal

Yogurt can sometimes remain acceptable beyond its printed quality date if it has stayed refrigerated and the package is intact. However, there is no single number of extra days that guarantees every container will remain safe.

When you open yogurt, a small amount of watery liquid on the surface may be whey, a natural part of the product. You can generally stir it back in if the yogurt otherwise appears normal.

Mold, unusual pink or orange discoloration, or an off odor are reasons to discard the yogurt. Do not simply remove a moldy spot from a soft, moist product and eat the remainder.

Once a container is opened, use clean utensils, close the lid promptly, and return it to the refrigerator. Repeatedly leaving yogurt out or introducing used spoons can affect its quality and safety.

Single-serving cups can also be convenient because they reduce repeated exposure of the same container to air and utensils. Still, always follow the package instructions and use appropriate refrigeration.

10. Dry Pasta and White Rice Can Keep for a Long Time

Dry pasta and white rice are among the more forgiving pantry staples when stored in cool, dry conditions. Their printed dates usually relate to quality rather than an automatic safety deadline.

Keep them in airtight containers or tightly sealed packaging, away from moisture, insects, and strong odors. Check for signs of pantry pests, damaged packaging, dampness, or unusual smells before cooking.

Brown rice is different because it contains more natural oils than white rice. Those oils can become rancid, so brown rice generally has a shorter pantry storage life.

If dry goods become damp, develop mold, or show evidence of insect infestation, discard them. Do not assume that a long shelf life means the food is protected against every storage problem.

For the best results, label containers when you refill them and rotate older packages to the front. This makes it easier to use what you already have before opening another package.

11. Bread: Mold Is More Important Than Staleness

Bread often becomes dry or less soft before there is any visible mold. Staleness is mainly a quality issue, while mold is a reason to discard the loaf.

Do not simply cut a moldy spot off a loaf of sliced bread. Because bread is soft and porous, mold may spread below the surface even when only a small patch is visible.

If you cannot finish a loaf before it loses quality, freezing is a useful way to reduce waste. Wrap the bread well, place it in a freezer-safe bag or container, and freeze it for best quality for up to about three months.

You can freeze the loaf whole or slice it first so you can remove individual pieces as needed. Thaw the amount you plan to use rather than repeatedly warming and cooling the entire loaf.

Refrigeration can make bread stale faster, so freezing is often the better option when you need to store it for longer.

12. Hard Cheese and Soft Cheese Need Different Mold Rules

Not all cheese behaves the same way when mold appears. The texture and moisture content help determine whether trimming is appropriate.

For firm cheeses such as cheddar or Swiss, food-safety guidance generally allows you to cut away at least one inch around and below a small mold spot. Keep the knife out of the mold itself so you do not spread contamination to the remaining cheese.

Soft cheeses—including ricotta, cream cheese, cottage cheese, and fresh mozzarella—should be discarded if mold develops. Their higher moisture content can allow contamination to spread beyond the visible area.

Do not assume that every cheese can be saved by removing the spot you see. When in doubt, especially with soft or shredded cheeses, discard the product.

Store cheese according to its package instructions, keep it properly refrigerated, and use clean utensils when handling it.

13. Honey and Sugar Can Last a Long Time When Kept Dry

Honey and plain sugar are pantry staples that can remain usable for a very long time when stored properly. Changes in texture do not automatically mean that either product has spoiled.

Honey may crystallize or darken over time. Crystallization is a natural process and does not necessarily mean the honey has gone bad.

To soften crystallized honey, place the closed jar in warm water and allow the crystals to dissolve gradually. Avoid overheating it, and follow any instructions provided by the honey producer.

Brown sugar can harden when it loses moisture. To soften it, place it in an airtight container with a suitable brown-sugar softener or use a small piece of bread briefly, checking it periodically and removing the bread afterward.

Keep honey and sugar tightly sealed and away from moisture. If a product shows signs of contamination or an unusual change that concerns you, do not assume it is safe simply because it is a pantry staple.

14. Spices Usually Lose Flavor Before They Become Unusable

Ground spices and dried herbs gradually lose their aroma and potency. A jar of paprika, cinnamon, oregano, or cumin may not taste as strong after a long period in the cupboard, even when it has been stored properly.

Instead of treating every spice date as an automatic safety deadline, consider how it smells and how well it performs in cooking. Rub a small pinch of the spice between your fingers to release its aroma. If the scent is weak or nearly absent, the spice may no longer deliver the flavor you want.

Storage conditions matter. Heat, sunlight, moisture, and steam can speed up flavor loss, so avoid keeping spices directly above the stove.

Store spices in tightly closed containers in a cool, dry cupboard. Whole spices often retain their flavor longer than ground versions because less of their surface area is exposed to air.

Replace spices when their flavor has faded enough to affect your cooking, or discard them if they become damp, moldy, or contaminated.

15. Frozen Meat: Freezing Preserves Safety, but Quality Changes

Meat kept continuously frozen at 0°F remains safe indefinitely from a food-safety standpoint, although its texture and flavor can deteriorate over time. Freezer storage recommendations generally focus on quality rather than a strict safety deadline.

For best quality, common guidelines include:

Whole cuts of beef, pork, and lamb: approximately 4 to 12 months.

Ground meat: approximately 3 to 4 months.

Chicken pieces: approximately 9 months.

Whole poultry: approximately 12 months.

Freezer burn can cause dry, grayish, or leathery patches. It usually affects quality rather than making properly frozen food unsafe.

Wrap meat tightly in freezer-safe packaging, remove as much air as practical, and label each package with the contents and freezing date.

Freezing food in meal-sized portions also makes planning easier. For example, dividing chicken into smaller packages lets you thaw only what you need instead of repeatedly handling a larger quantity.

Thaw meat safely in the refrigerator, in cold water using appropriate precautions, or in the microwave when you will cook it immediately. Never thaw perishable meat on the counter.

16. Infant Formula Is the Important Exception to Ordinary Date Rules

Infant formula is one product where you should never ignore the printed “Use By” date. The date is required on formula packaging and helps ensure that the product provides the stated nutrient levels and meets its quality requirements.

Do not buy or use infant formula after its use-by date. Avoid products with damaged packaging, and follow the manufacturer's instructions for storage, preparation, and disposal.

Once a container of powdered formula has been opened, it typically needs to be used within one month, unless the package provides different instructions. Write the opening date on the container to make tracking easier.

Prepared formula has its own storage and discard rules. Follow the instructions on the package and current guidance from the formula manufacturer or health authorities.

This is not the place to experiment with extended storage. Babies depend on appropriate nutrition, and the printed formula date has a specific purpose that differs from most ordinary food quality dates.

17. Medicine Cabinet Basics: Expiration Dates Matter

Food dates and medication expiration dates should not be treated as interchangeable. Some medicines may retain potency beyond their labeled dates under specific conditions, but that does not mean every expired medication is safe or effective to use.

The expiration date indicates the period during which the manufacturer supports the medicine's strength, quality, and purity under the labeled storage conditions. Once that date passes, you may not be able to rely on those guarantees.

Storage conditions matter, too. Heat, humidity, and light can damage certain medicines, which is why a humid bathroom cabinet is not always an ideal place to keep them.

Liquids, reconstituted antibiotics, insulin, nitroglycerin, and other sensitive medicines can have particular storage and expiration requirements. Do not use expired medication when reliable potency is essential, and do not assume that a pill is safe simply because it looks normal.

Ask a pharmacist or healthcare professional about a specific medicine and replace it when advised. Never extend an antibiotic course or use leftover prescription medicine without appropriate medical guidance.

18. The Open Date May Matter More Than the Printed Date

For many refrigerated foods, the clock changes once you open the package. Exposure to air, handling, and utensils can affect how long the food remains suitable to use.

This is why writing the opening date on a container can be such a helpful kitchen habit. Use masking tape or a removable label to mark the lid with the date you opened it.

As general refrigerated-storage guidance, many common foods have relatively short recommended windows after opening:

Opened salsa: often about 1 to 2 weeks, depending on the product.

Opened broth: commonly about 3 to 4 days.

Deli-sliced lunch meat: commonly about 3 to 5 days.

Cooked leftovers: generally about 3 to 4 days.

These are general guidelines, not guarantees. Product formulations, handling, and package instructions can change the appropriate storage period.

Keep your refrigerator at 40°F or below, return foods promptly after use, and use clean utensils. If you cannot use a perishable food within its recommended refrigerated period, freezing it may be an option if the product is suitable for freezing.

A simple opening-date label can help you avoid guessing about how long a container has been sitting in the refrigerator.

19. Coded Stamps on Cans and Cartons Can Be Confusing

Not every package carries an easy-to-read calendar date. Some products have coded stamps containing information such as a production date, manufacturing plant, shift, or lot number.

These codes help manufacturers track products through production and distribution. They are not necessarily intended for consumers to interpret as expiration dates.

Some codes may include a Julian date, which represents a day of the year. In a three-digit day-of-year system, for example, 001 represents January 1 and 032 represents February 1 in a non-leap year. However, not every manufacturer uses the same coding format, and a three-digit number could mean something else.

Look for printed dates and their accompanying wording first. If the package has only a code and you need to understand it, check the manufacturer's website or contact its customer service department.

Codes are especially useful for identifying a product during a recall, so keep the package information available until you have finished using the product.

20. Organize Your Pantry So Food Gets Used Before It Loses Quality

One of the easiest ways to reduce food waste is to organize your pantry around visibility and rotation. When groceries disappear behind newer purchases, it becomes easier to forget what you already own.

Store shelf-stable foods in a cool, dry place away from direct sunlight, ovens, dishwashers, and other sources of heat. Avoid damp areas, which can damage packaging and encourage mold or pests.

Use the first-in, first-out method: move older products to the front and place newly purchased items behind them. This helps you use earlier purchases first without relying entirely on memory.

Shallow bins can make it easier to organize categories such as beans, tomatoes, tuna, pasta, baking supplies, and snacks. Keep labels visible and avoid stacking products so deeply that older items become difficult to find.

Once a month, check your shelves for damaged packaging, pests, moisture, and products you have forgotten about. Make a short list of items to use soon and plan meals around them.

A tidy pantry does not make dates irrelevant, but it does make them easier to understand and use as one part of your food-management routine.

Final Thoughts

Understanding food date labels can help you make better decisions, waste less food, and get more value from your grocery budget. “Best By” and “Sell By” usually relate to quality or store inventory, while “Use By” should be interpreted according to the product and its specific instructions. Infant formula is a particularly important exception.

The most useful habits are simple: keep refrigerated foods cold, store pantry items in a cool and dry place, label opened containers, rotate older groceries to the front, and follow recommended storage times for perishable foods.

Remember that dates alone cannot tell you whether every food is safe. Improper storage can make food hazardous before its printed date, and harmful bacteria may not change a food's appearance or smell.

Instead of automatically throwing away everything past its date, learn what the label means, consider how the food was handled, and consult reliable food-safety guidance when needed. A little organization and a better understanding of date labels can make your kitchen more efficient while helping you avoid unnecessary waste.

Which food date label has confused you the most? Share your experience and the storage habits that help you keep your kitchen organized.