Many consumers misunderstand food date labels, leading to unnecessary discarding of perfectly safe food, according to food safety experts and dietitians. The U.S. Food and Drug Administration (FDA) estimates that 30% to 40% of the nation's food supply goes uneaten, with confusion over date labels being a significant contributing factor.
The confusion stems from three common labels: "sell by," "best by," and "use by." Experts clarify that only the "use by" date is directly related to food safety, and even then, only under specific conditions.
Decoding Date Labels
"Sell by" dates are intended for retailers, indicating how long a product should be displayed for sale. They are not designed for consumers to determine food safety. Similarly, "best by," "best before," and "best if used by" are quality suggestions. These labels indicate when a food product might begin to lose its peak freshness, flavor, or texture, but it remains safe to consume if properly stored and handled.
"Use by" dates are often misinterpreted as strict deadlines. However, these dates assume consistent temperature control throughout the supply chain, which cannot always be guaranteed. The only exception where the federal government mandates a "use by" date signifies safety is for infant formula, ensuring the nutrient content remains as labeled.
Joan Salge Blake, a registered dietitian and nutrition professor at Boston University, emphasizes that for most foods, these dates are not about safety but about enjoying the product at its optimal quality. Melissa Vaccaro, a senior food safety program specialist at the National Environmental Health Association, concurs, stating, "A printed date is not a magic line where food becomes unsafe at midnight."
Food Safety vs. Quality
Distinguishing between food spoilage and microbial contamination is critical. While some foods show visible signs of spoilage, others can harbor dangerous bacteria without apparent alteration in smell or appearance. Deli meats, sliced meats, smoked fish, and soft cheeses are identified as higher-risk categories.
Dr. Jared Ross, a board-certified emergency medicine physician, points out that deli meats are linked to a significant percentage of listeria cases in the U.S. Listeria can pose severe risks, particularly to pregnant women. For these perishable items, the printed date is a more crucial indicator of safety, and proper refrigeration is paramount. Perishable foods should not be left at room temperature for more than one to two hours, and leftover cooked foods should generally be discarded within 72 hours.
Conversely, items like refrigerated eggs in their shells can remain safe to eat for three to five weeks beyond the printed date, and canned goods often remain safe and palatable long after their "best by" dates have passed.
California's Label Reform
In response to consumer confusion, California has enacted Assembly Bill 660. This legislation aims to clarify date labels by designating "Best if Used By" for quality and "Use By" for safety. Additionally, consumer-facing "Sell By" dates will be removed from packaging. These changes are set to take effect for food produced on or after July 1, 2026.
While this reform is seen as a step toward simplifying language and addressing a major source of confusion, experts note that labels alone cannot resolve all food waste or safety challenges. Consumers often conflate quality, freshness, and safety. Ultimately, assessing food safety involves considering the type of food, its storage history, and who is consuming it. About half of all food safety incidents can be traced back to the home kitchen, underscoring the importance of proper food handling and storage practices at home.