How to Understand Food Expiration Dates: Best By, Use By, Sell By, and When to Throw Food Away

August 17, 2026 Lord AI Editorial Team 0 Comments

Quick answer: In the United States, most dates printed on packaged food are not federal food-safety expiration dates. Except for infant formula, federal law generally does not require manufacturers to place date labels on packaged foods, and USDA explains that common phrases such as “Best if Used By,” “Sell By,” “Use By,” and “Freeze By” usually describe quality or inventory management rather than a universal point at which food suddenly becomes unsafe. The practical decision depends on the food, how it was stored, how long it has been refrigerated after opening or cooking, whether the package is damaged, and whether a specific state rule applies. California changed this landscape on July 1, 2026 by standardizing consumer-facing quality and safety date phrases for many foods manufactured on or after that date, so the meaning of “Use By” can now depend on jurisdiction. Never use smell or appearance as proof that a potentially hazardous food is safe: disease-causing bacteria can be present without obvious spoilage. When in doubt about a perishable food, use official cold-storage guidance rather than the printed date alone.

Food dates are only one part of the decision. Storage temperature, time after opening or cooking, and packaging condition matter too. USDA photo by Lance Cheung, public domain.

Few labels create as much unnecessary confusion as the date stamped on a carton, bag, can, jar, or frozen package. One household throws away yogurt the morning after “Best By.” Another keeps cooked chicken for a week because the package it originally came in had a later date. A shopper avoids a discounted item because its “Sell By” date is tomorrow. Someone else assumes a bulging can is acceptable because the printed date is still months away.

All four decisions use the date incorrectly.

A printed date is useful information, but it is not a complete food-safety system. The date may refer to peak quality, retailer stock rotation, a manufacturer’s recommendation, a legally defined safety date in one jurisdiction, or a special regulated product such as infant formula. Once the food is opened, thawed, cooked, left at room temperature, or stored in a refrigerator that is too warm, a different clock can matter more than the package date.

This guide explains how to interpret food date labels in a practical way. It focuses on U.S. federal guidance from USDA and FDA, then explains the important California change that took effect July 1, 2026. It also shows how to make decisions for refrigerated foods, raw meat and poultry, eggs, leftovers, frozen food, canned goods, pantry staples, baby formula, and opened packages without turning every date into either a panic trigger or permission to keep food indefinitely.

1. Start With the Most Important Federal Rule: Most Food Dates Are About Quality, Not Safety

USDA’s Food Safety and Inspection Service says that, except for infant formula, product dating is generally not required by federal regulation. When manufacturers voluntarily use dates on meat, poultry, or egg products under FSIS jurisdiction, the label must be truthful and not misleading, but the date is usually about quality rather than an automatic safety cutoff.

FDA makes the same general point for the foods it regulates: except for infant formula, manufacturers are generally not required by federal law or regulation to place quality-based date labels on packaged food.

This means a carton labeled “Best if Used By August 17” does not magically transform at midnight. The food’s safety depends on its characteristics and storage history.

But do not turn that fact into the opposite myth: “Dates never matter.” Perishable foods still have safe refrigeration limits. Infant formula has a true federal Use-By requirement. State laws can create additional date-label meanings. A food that was mishandled can be unsafe before the printed date. A shelf-stable food with damaged packaging can be unsafe even when the date is far in the future.

2. Learn the Difference Between Food Quality and Food Safety

Quality describes characteristics such as flavor, texture, color, crispness, aroma, moisture, and overall eating experience.

Safety concerns whether the food can cause illness from harmful microorganisms, toxins, chemicals, or other hazards.

The distinction matters because spoilage organisms and disease-causing organisms are not the same thing. USDA explains that spoilage bacteria can create unpleasant odors, flavors, or textures, while pathogenic bacteria can cause foodborne illness. A dangerous food may not smell bad.

Therefore:

A quality date can pass while a properly stored food remains safe.
A food can still be unsafe before a quality date if it was stored incorrectly.
Smell and appearance can identify obvious spoilage but cannot certify microbiological safety.

Use sensory changes as a reason to discard, not as proof that a risky perishable food is safe.

3. What “Best if Used By” Usually Means

USDA describes “Best if Used By/Before” as a date indicating when a product will have its best flavor or quality. It is not, under general federal rules, a purchase date or safety date.

FDA supports the use of “Best if Used By” as a standardized quality phrase because consumers often mistake other date terms for safety deadlines.

For a dry cereal, crackers, canned vegetables, pasta, frozen vegetables, or similar product, passing the quality date may first affect texture, flavor, color, or performance. The product does not necessarily become hazardous the next day.

What to check:

Was it stored as directed?
Was the package opened?
Is the seal intact?
Is there moisture, mold, pest damage, swelling, leakage, or a bad odor?
Is the food shelf-stable, refrigerated, frozen, or highly perishable?

The printed quality date is one input among several.

4. What “Sell By” Means

Under traditional federal guidance, a “Sell By” date tells the store how long to display the product for inventory management. USDA explicitly says it is not a safety date.

A consumer therefore should not assume that milk, eggs, meat, or another product must be thrown away on the Sell-By date simply because the store’s stock-rotation date has arrived.

However, your home-storage clock begins when you buy and store the food. Some perishable foods have short refrigeration windows regardless of the retailer’s printed date. Raw poultry, for example, has a much shorter recommended refrigerator storage period than many shoppers assume.

Important 2026 California exception: California law now prohibits the consumer-facing phrase “sell by” on covered food manufactured on or after July 1, 2026, with specified exceptions. The state is moving inventory information away from consumer-facing date language to reduce confusion.

5. What “Use By” Means Under General Federal Guidance

USDA’s general federal explanation says a “Use-By” date is the manufacturer’s recommended last date for use while the product is at peak quality and is not normally a safety date—except for infant formula.

This is exactly why internet advice saying “Use By always means dangerous after this day” has historically been inaccurate at the federal level.

But the phrase is becoming more complicated because states can define it differently. California now uses “USE by” or “USE by or Freeze by” specifically to indicate a safety date for covered foods under its 2026 labeling law.

So when you see “Use By,” ask:

What type of food is this?
Is it infant formula?
What jurisdiction’s rules apply?
Was the food manufactured under a standardized state labeling law?
How has the food actually been stored?

6. California’s New 2026 Date-Label System

California Assembly Bill 660 took effect July 1, 2026 for covered food items manufactured on or after that date. The law standardizes consumer-facing phrases:

California phrase	Meaning under AB 660
BEST if Used by	Quality date
BEST if Used or Frozen by	Quality date
USE by	Safety date
USE by or Freeze by	Safety date
BB / UB	Abbreviations allowed for certain small packages or situations defined in law

The law also generally prohibits consumer-facing “sell by” language for covered foods manufactured on or after July 1, 2026, while allowing coded inventory dates that consumers are not expected to read as date labels.

The California law has exceptions, including specified categories such as infant formula, eggs, pasteurized in-shell eggs, and certain alcoholic beverages. If you live in California, read the new phrase according to the state rule rather than assuming every date is only a quality date.

7. Why the Same Phrase Can Mean Different Things in Different Places

Food labeling in the United States combines federal rules, state laws, voluntary industry practices, and product-specific regulations. That is why older articles can conflict with current labels.

A useful rule in 2026 is:

Federal guidance tells you the national baseline; state law may add or redefine consumer-facing requirements.

If a product is distributed nationally, packaging may also change over time as manufacturers adapt to major state rules.

8. What “Freeze By” Usually Means

USDA describes a “Freeze-By” date as indicating when a product should be frozen to maintain peak quality. Under the traditional federal framework, it is not a purchase or safety date.

Freezing pauses bacterial growth but does not reverse previous unsafe handling. If raw chicken sat at room temperature for several hours, freezing it does not make that history disappear.

Freeze food while it is still in good condition, label it, and use safe thawing methods later.

9. What “Packed On” and “Pack Date” Mean

A “Packed On” date tells you when a product was packaged. It may help you judge relative freshness, but it is not automatically a safety deadline.

Egg cartons with the USDA grade shield include a pack date expressed as a three-digit Julian date from 001 through 365. This number represents the day of the year the eggs were washed, graded, and packed.

Do not confuse a pack date with a Use-By or Best-By date.

10. What Coded Dates on Cans Mean

Many shelf-stable products have letters and numbers that look like secret expiration codes.

USDA explains that these “closed” or coded dates are primarily used by manufacturers for production tracking, stock rotation, and recalls. They are not meant to be decoded by consumers as Best-By dates.

If you need to know what a code means, contact the manufacturer. Do not rely on an unofficial internet “decoder” unless the company itself confirms the coding system.

11. The Date Does Not Override Refrigerator Temperature

Your refrigerator should be kept at 40°F (4°C) or below. If it is warmer, bacteria can grow faster and recommended storage periods become less reliable.

Use an appliance thermometer rather than trusting the refrigerator’s dial setting.

A product labeled “Use By Friday” can become unsafe earlier if it spends hours in a warm car or refrigerator. Conversely, a quality date may pass while a properly chilled item remains acceptable within official storage guidance.

12. The Two-Hour Rule Can Matter More Than the Printed Date

USDA recommends discarding perishable food left at room temperature for more than two hours. When the temperature is above 90°F (32°C), the limit is one hour.

This includes situations such as:

groceries left in a hot car;
party food sitting on a buffet;
takeout left on a counter;
leftovers forgotten after dinner;
meat thawing on the counter.

A printed date cannot rescue food that exceeded safe time-temperature control.

13. Opened Packages Start a New Storage Clock

Many foods have a long unopened shelf life but a short life after opening.

Examples include:

deli meat;
hot dogs;
jarred sauces;
broth;
milk;
soft cheese;
prepared salads;
canned food transferred to storage;
condiments.

Once opened, use official refrigerator storage guidance or manufacturer instructions rather than the original unopened package date alone.

14. Cooked Food Starts Yet Another Clock

After food is cooked, the original package date is no longer the relevant home-storage limit.

USDA recommends using most cooked leftovers within three to four days in the refrigerator. Frozen leftovers remain safe indefinitely if continuously held at 0°F (-18°C) or below, but quality declines over time; USDA commonly recommends three to four months for best quality of many leftovers.

If you cook chicken on Monday from a package marked “Use By Friday,” the leftover chicken does not get to stay in the refrigerator until Friday simply because the raw package date was later. The leftover clock began Monday.

Once food is opened, cooked, or moved into home storage, refrigerator time limits can matter more than the original package date. Image: Bretwa, Wikimedia Commons, CC0 1.0.

15. Label Your Own Leftovers

A household label such as “Made Aug 17” is often more useful than the original ingredient dates.

For leftovers, write:

food name;
date cooked;
optional freeze date.

Example:

Chicken curry — cooked Aug 17 — freeze by Aug 20 if not eaten.

This prevents the common problem of finding an unlabeled container and trying to reconstruct its history from memory.

16. Cool Large Amounts Quickly

Do not leave a large pot of hot food on the counter for hours because you are waiting for it to become cold enough for the refrigerator.

USDA says hot food can be placed directly in the refrigerator, and large amounts should be divided into shallow containers for faster cooling. An ice or cold-water bath can also help chill food rapidly when appropriate.

The goal is to move food through temperatures that support rapid bacterial growth as quickly as practical.

17. How to Decide About Milk After a Best-By Date

Milk dates vary by state and processor. A quality date does not automatically mean the milk becomes unsafe at midnight.

Ask:

Was it consistently refrigerated at 40°F or below?
Was the container left out?
Has it developed sour odor, unusual texture, curdling, or other spoilage?
Does local law create a specific requirement?

Discard spoiled milk. But do not use smell alone to “clear” milk that had a known unsafe time-temperature history.

18. How to Decide About Yogurt

Yogurt can maintain quality beyond a printed quality date when stored correctly, but opened yogurt has a different storage history from sealed yogurt.

Discard it for:

mold;
unusual gas or swelling;
off odor not characteristic of the product;
contamination from dirty utensils;
extended time at unsafe temperatures.

Do not scrape mold from yogurt and eat the remainder. Soft, high-moisture foods can have contamination below the visible surface.

19. How to Decide About Eggs

Egg cartons can display pack dates, state-required Sell-By or expiration dates, and other information. Storage still matters.

FoodSafety.gov’s cold-storage chart recommends refrigerating raw shell eggs for three to five weeks. Store them in the refrigerator rather than relying only on the carton’s front-facing date.

Keep eggs refrigerated and follow local rules. Do not use the “float test” as a food-safety test: it may indicate age-related air-cell changes but cannot prove the absence of pathogens.

20. Raw Chicken: Do Not Stretch the Refrigerator Window to Match the Package Date

FoodSafety.gov recommends keeping fresh raw chicken or turkey in the refrigerator for only one to two days before cooking or freezing.

This surprises people who see a later package date.

If you buy raw chicken and do not plan to cook it within the recommended refrigerator period, freeze it promptly. The printed date is not permission to keep raw poultry refrigerated for a week.

21. Raw Ground Meat Also Has a Short Refrigerator Window

FoodSafety.gov recommends one to two days in the refrigerator for raw ground beef, turkey, veal, pork, lamb, and mixed ground meats.

Ground meat has a large exposed surface area and should not be treated like a shelf-stable product merely because the package is sealed.

Cook or freeze within the recommended interval.

22. Steaks, Chops, and Roasts Usually Have a Longer Raw Refrigerator Window

Whole cuts of beef, veal, lamb, and pork generally have a recommended refrigerator storage time of three to five days according to federal cold-storage guidance.

That is longer than ground meat, but still finite.

If the package date is farther away than the safe home-storage window, use the federal storage interval rather than the date alone.

23. Deli Meat Changes Once Opened

FoodSafety.gov recommends using opened packages of luncheon meat or deli-sliced meat within roughly three to five days under proper refrigeration.

An unopened package can have a longer recommended refrigerator period.

Opening the package therefore matters. Write the opening date if the household tends to forget when it was first used.

24. Prepared Salads Have Short Refrigerator Lives

Egg, chicken, ham, tuna, and macaroni salads are generally listed for three to four days in the refrigerator.

If the store’s label says “Best By next week” but you opened, served, and returned the container multiple times, the actual handling history may matter more.

25. Leftover Pizza Still Follows the Leftover Rule

Pizza is not safe to leave on the counter overnight just because it contains cured meat and baked cheese.

Refrigerate perishable leftovers within two hours, or one hour in temperatures above 90°F. Use refrigerated leftovers within three to four days.

26. Takeout Food Does Not Get a Different Rule

Restaurant takeout is still perishable food.

Start the clock when the food stops being held safely hot or cold. If the meal sits in the car, then on the table, then on the counter, all of that time matters.

Refrigerate leftovers promptly in shallow containers when practical.

27. Frozen Food Does Not “Expire” the Same Way

FoodSafety.gov states that foods kept continuously frozen at 0°F (-18°C) or below can remain safe indefinitely. The recommended freezer times in federal charts are primarily for quality.

Quality changes can include:

freezer burn;
dry texture;
rancid flavors in fatty foods;
color changes;
loss of aroma;
ice crystal damage.

A frozen-food Best-By date therefore generally tells you more about expected quality than an abrupt safety transition—assuming the food truly stayed frozen.

28. Freezer Burn Is Usually a Quality Problem

Freezer burn results from moisture loss and oxidation at the food surface. It can create dry, pale, tough, or discolored areas.

USDA treats freezer burn primarily as a quality issue rather than a food-safety hazard.

You can trim badly freezer-burned areas if the food otherwise remained safely frozen and was handled correctly.

29. A Power Outage Changes the Frozen-Food Decision

A freezer date does not help if food thawed during a long outage.

Federal emergency guidance generally focuses on temperature and the presence of ice crystals. When in doubt after a power failure, follow current FoodSafety.gov or FDA outage guidance and use a thermometer.

Never refreeze a food based only on the printed date when you do not know how warm it became.

30. Safe Thawing Methods Matter

USDA recognizes three standard safe thawing methods for many foods:

in the refrigerator;
in cold water with appropriate precautions;
in the microwave when cooking follows promptly.

Thawing raw meat on the kitchen counter for hours can create unsafe surface temperatures while the center is still frozen.

31. Shelf-Stable Canned Foods: Inspect the Can Before the Date

A printed date is secondary when a can has physical damage suggesting loss of integrity.

USDA advises discarding cans that are swollen, leaking, rusted through, or badly damaged. Deep dents, especially around seams, can compromise the seal.

Do not taste food from a suspicious can to determine whether it is safe.

32. High-Acid and Low-Acid Canned Foods Age Differently

USDA notes that high-acid canned foods such as tomatoes and many fruits generally maintain best quality for a shorter period than low-acid canned foods such as meats and many vegetables.

Federal guidance often gives approximately 12 to 18 months for best quality of high-acid canned foods and two to five years for low-acid canned foods, assuming cans remain in good condition and are stored appropriately.

These are quality guidelines, not permission to use a damaged can.

Canned and dry foods can remain useful well beyond a quality date when properly stored, but package integrity always matters. USDA photo by Lance Cheung, CC BY 2.0.

33. Pantry Storage Conditions Matter

Heat and moisture accelerate quality loss.

Store shelf-stable foods in a cool, dry place away from:

direct sunlight;
ovens;
hot water pipes;
damp basements;
garage heat;
pest access.

A can stored for two years in a cool pantry and a can stored for two summers in a very hot garage have different quality histories even if the dates match.

34. Dry Pasta, Rice, Flour, and Cereal

Dry foods often lose quality gradually rather than suddenly becoming unsafe at a Best-By date.

Discard for:

insects;
rodent contamination;
mold;
moisture intrusion;
rancid odor in products containing more fat;
damaged packaging.

Transfer opened dry foods to clean, pest-resistant containers when appropriate and record the opening date if you buy large quantities.

35. Nuts and Whole-Grain Products Can Become Rancid

Foods rich in oils can develop rancid flavors as fats oxidize.

Rancidity is primarily a quality problem, but the product should be discarded when flavor or odor is clearly off. Refrigeration or freezing can extend quality for many nuts and whole-grain products.

Use manufacturer storage instructions because fat content and packaging vary.

36. Spices Rarely Become Dangerous Because the Best-By Date Passed

Dried herbs and spices usually lose aroma, color, and potency over time.

A three-year-old jar of dried oregano may be disappointing rather than hazardous if it stayed dry and uncontaminated.

Discard spices with moisture, mold, insect activity, or contamination from wet utensils.

37. Condiments Need Product-Specific Guidance

Ketchup, mustard, mayonnaise, salsa, salad dressing, and other condiments differ in acidity, preservatives, packaging, and refrigeration requirements.

Do not apply one universal “condiment rule.” Read the label and use FoodKeeper or the manufacturer’s guidance after opening.

Homemade condiments can have much shorter safe storage periods than commercially processed products.

38. Baby Formula Is the Major Federal Exception

Infant formula is the clearest federal example where the Use-By date must be respected.

USDA explains that FDA requires a Use-By date on infant formula so the product maintains the nutrient content and physical quality expected through that date.

Do not buy or use infant formula after its Use-By date.

Also follow package directions for prepared formula and opened containers because those storage limits are separate from the unopened can’s date.

39. Baby Food Requires Extra Attention Even When the Federal Rule Differs

Some baby foods can carry dates for quality, and state rules may apply. The safest approach is to follow the manufacturer’s instructions carefully and use strict hygiene once a jar or pouch is opened.

Never feed directly from a jar and then save the same jar if saliva has contaminated it unless the manufacturer specifically says that is safe. Transfer a portion to a separate dish.

40. Food for Pregnant People, Older Adults, Young Children, and Immunocompromised People

Some people face greater risk of serious foodborne illness.

For higher-risk households, be especially conservative with:

refrigerator storage times;
unpasteurized products;
refrigerated ready-to-eat foods;
raw or undercooked animal products;
foods with uncertain time-temperature history.

A Best-By date should never be used as permission to ignore food-safety recommendations for a high-risk person.

41. Why Smell Is Not a Food-Safety Test

Many people say, “If it smells fine, it is fine.” That is not a safe general rule.

Spoilage microorganisms often produce obvious sensory changes, but harmful pathogens can be present without making food smell or look different.

Use smell to identify obvious spoilage, but use time, temperature, storage guidance, recalls, package integrity, and cooking requirements for safety decisions.

42. Why Tasting Is an Even Worse Safety Test

Do not take a bite of questionable food “to see if it is still good.”

If the concern is botulism, bacterial contamination, or unsafe time-temperature exposure, a small taste can still expose you to a hazard.

When official guidance says discard, discard without tasting.

43. Mold: Some Foods Can Be Trimmed, Others Cannot

Mold behavior depends on the food.

USDA guidance generally allows trimming mold from certain hard foods when a sufficiently large margin is removed, while soft, high-moisture foods are more likely to have contamination beyond the visible patch.

Do not apply the “cut off the moldy part” rule to yogurt, soft cheese, jam, cooked leftovers, bread, or soft produce unless specific official guidance says the food is salvageable.

44. Do Not Eat From Swollen or Leaking Packages

A swollen can, hissing package, broken vacuum seal, leaking pouch, or unexpected gas can indicate microbial activity or compromised packaging.

Dispose of suspicious products safely. Do not open a bulging can simply to smell it.

45. Vacuum Packaging Does Not Make Food Shelf-Stable

Vacuum-sealed meat, fish, cheese, and prepared foods still require the storage conditions printed on the package.

Reduced oxygen can change which microorganisms are able to grow; it does not eliminate all hazards.

Keep refrigerated vacuum-packaged foods refrigerated and follow the manufacturer’s instructions for thawing and use.

46. “Natural,” “Organic,” and “Preservative-Free” Do Not Change the Date Logic

Marketing claims do not create a universal shelf life.

Products with fewer preservatives may have different quality and safety characteristics, but you still need product-specific storage instructions and official guidance.

47. Homemade Food Has No Manufacturer Date—So Your Labeling System Matters More

For homemade food, create your own clear label:

name;
date prepared;
date frozen;
optional reheating note.

Do not write a pretend “expiration date” unless you know the applicable safe storage period. A preparation date plus a refrigerator rule is easier to manage.

48. Use the First-In, First-Out Method

Place older foods where you will see and use them first.

In the refrigerator:

move older leftovers to the front;
keep new groceries behind older versions;
label open dates;
schedule one “use soon” meal each week.

In the pantry:

rotate cans and boxes;
keep older stock visible;
avoid buying duplicates you cannot use.

This reduces waste without requiring unsafe extension of storage periods.

49. Create a “Use Soon” Zone

Dedicate a clear refrigerator shelf or bin to foods that should be eaten soon.

Examples:

opened deli meat;
leftovers from two days ago;
cut fruit;
opened yogurt;
half-used ingredients.

This is more useful than relying on package dates scattered throughout the refrigerator.

50. Freeze Before You Reach the End of the Refrigerator Window

If you know you will not cook raw meat or eat leftovers in time, freeze them early.

Do not wait until the food is already questionable and then use freezing as a rescue strategy.

Label the freezer package with the food and freeze date. Remove as much excess air as practical to protect quality.

51. Keep an Appliance Thermometer in the Refrigerator and Freezer

Target:

Refrigerator: 40°F (4°C) or below.
Freezer: 0°F (-18°C) or below.

The dial labeled “3” or “Cold” does not tell you the actual food-storage temperature.

52. The Refrigerator Door Is Not the Coldest Place

The door experiences larger temperature swings because it opens frequently.

Store the most temperature-sensitive perishables where your refrigerator maintains the most stable safe temperature, following appliance guidance. Use door shelves for products better suited to temperature variation.

53. Grocery Transport Time Counts

On a hot day, take perishable foods home promptly. Use an insulated bag or cooler if the trip is long.

Do not run errands for several hours with raw meat and dairy products in the trunk and then assume the package date remains meaningful.

54. Online Grocery Delivery Needs a Temperature Check Too

When groceries arrive:

bring them inside promptly;
check that frozen food is still frozen or appropriately cold;
inspect perishable items;
refrigerate or freeze without delay.

If a delivery sat outside in heat for an unknown period, contact the retailer rather than relying on the printed date.

55. Meal Kits Follow the Same Safety Principles

Meal-kit packaging can create a false sense of security because ingredients are neatly separated and labeled.

Inspect cold packs and product temperature on arrival, refrigerate promptly, and cook or freeze raw animal products within safe storage periods.

A recipe card date is not a substitute for food-safety storage guidance.

56. If the Refrigerator Fails, Dates Become Secondary

During a power outage or equipment failure, use temperature and time.

Keep the doors closed, monitor temperature, and follow current FDA/USDA outage instructions. Do not keep food merely because its Best-By date is next month.

57. Do Not Confuse a Recall With an Expiration Date

A recall can affect a product long before its date passes.

Match:

brand;
product name;
package size;
lot or batch code;
UPC;
plant or establishment number when relevant;
date range described in the recall.

If your product matches a recall, follow the recall instructions even if it looks and smells normal.

58. Keep Lot Codes Until the Food Is Used

Do not remove packaging with traceability information too early.

If you transfer food to another container, consider photographing or recording the lot code when recalls are a practical concern.

59. Restaurants and Prepared Grocery Foods Need a Different Decision Process

A supermarket deli’s “packed on” label, prepared-on date, and local retail food code may determine the sale or handling period.

Once you take the food home, refrigerate promptly and apply the appropriate leftover or ready-to-eat storage guidance.

Do not assume the retail display date automatically becomes your full home-storage period.

60. California Shoppers Should Expect a Transition Period

AB 660 applies to covered food manufactured on or after July 1, 2026. Older inventory may therefore still show legacy wording during the transition.

When you see “Best if Used By” on newly manufactured covered products, treat it as a quality date. When you see “USE by” under the new California system, treat it as a safety date.

The exact product and statutory exceptions still matter.

61. Worked Example: Yogurt One Day After Best-By

You find an unopened yogurt one day past “Best if Used By.” It has remained at or below 40°F, the seal is intact, and there has been no recall.

Reasoning: Under general federal guidance, Best-By is a quality date. One day past it does not automatically mean unsafe.

Action: Inspect the package for swelling, leakage, mold, or obvious spoilage. If storage was uncertain or the product is intended for a high-risk person and you are uncomfortable, discard it. Do not treat smell as a microbiological test.

62. Worked Example: Raw Chicken With a Later Printed Date

You buy raw chicken on Monday. The package says “Use By Friday.” You plan to cook it Saturday.

Reasoning: FoodSafety.gov recommends only one to two days of refrigerator storage for raw poultry.

Action: Freeze it Monday or Tuesday if you will not cook it within the recommended refrigerator period. Do not keep it refrigerated until Friday merely because the package date is later.

63. Worked Example: Leftover Lasagna Made From Ingredients With Future Dates

You cook lasagna Monday using cheese dated next week and sauce dated next year.

Reasoning: Once cooked, the prepared dish has its own leftover storage period.

Action: Refrigerate promptly in shallow portions and use within three to four days, or freeze portions for later.

64. Worked Example: Canned Beans Two Months Past Best-By

A can of beans is two months past a Best-By date. The can is stored in a cool pantry and has no swelling, leaks, severe rust, or damaging dents.

Reasoning: Best-By is a quality date. Shelf-stable canned foods can maintain safe usability beyond quality dates when the package remains sound.

Action: Inspect the can carefully. If integrity is questionable, discard it. If it is sound, the date alone is not a reason to discard under general federal guidance.

65. Worked Example: Food Left in a Hot Car

Fresh meat, milk, and deli food sit in a car for three hours on a hot summer afternoon. All package dates are still in the future.

Reasoning: The time-temperature history overrides the date. Perishable food should not remain in unsafe temperatures beyond federal limits.

Action: Discard according to official time-temperature guidance. Do not refrigerate and keep because the date is still valid.

66. Worked Example: California “USE by” Label in 2026

A covered refrigerated product manufactured in California after July 1, 2026 carries “USE by Aug 20.”

Reasoning: Under California’s standardized labeling law, the phrase is intended to indicate a safety date for covered foods.

Action: Follow that safety date and the storage instructions. If the product was mishandled before Aug 20, discard earlier; the date does not protect food from unsafe handling.

67. Troubleshooting: “The Food Smells Fine but Is Five Days Old”

If it is a cooked leftover, USDA’s general refrigerator guidance is three to four days.

Do not use smell to extend the storage period. Pathogens may not create detectable odor.

68. Troubleshooting: “I Forgot When I Opened It”

If the product is highly perishable and you cannot establish a safe history, discard it.

Prevent the problem next time by writing the open date on the package.

69. Troubleshooting: “The Best-By Date Rubbed Off”

For shelf-stable products, identify the product and storage history. You may be able to contact the manufacturer using the lot code.

For high-risk refrigerated food with an unknown history, the missing date is only one part of the uncertainty. When you cannot establish safe storage, discard.

70. Troubleshooting: “The Package Says Sell By Yesterday”

A traditional Sell-By date is primarily for retailer inventory management and is not a federal safety date.

Use the product-specific refrigerator storage period and actual purchase/opening date. If you are in California and the product was manufactured under the post–July 1, 2026 system, consumer-facing Sell-By labels are generally being removed from covered foods.

71. Troubleshooting: “It Was Frozen Before the Date Passed”

If the food was frozen safely before its refrigerator window expired and stayed at 0°F or below, the printed quality date is no longer the main issue. Freezer time mainly affects quality.

Thaw safely and then follow post-thaw storage guidance.

72. Troubleshooting: “There Is Ice Inside the Package”

Ice crystals can indicate moisture migration, temperature fluctuation, or freezer burn. They do not automatically mean the food is unsafe.

If there was a power outage or partial thaw, use emergency temperature guidance. If the food remained safely frozen, evaluate quality after thawing.

73. Troubleshooting: “The Can Is Dented but Not Expired”

The physical damage can matter more than the date.

A deep dent on a seam can compromise the seal. When in doubt about can integrity, discard it rather than tasting the contents.

74. Troubleshooting: “The Food Has Mold but the Date Is Still Good”

The date does not override visible spoilage.

Discard according to USDA mold guidance. For soft foods, do not assume the mold is limited to the visible patch.

75. A 10-Minute Weekly Fridge Routine

Check the appliance thermometer.
Move older foods to the front.
Discard leftovers beyond their safe storage period.
Freeze raw meat or leftovers you will not use soon.
Label newly opened packages.
Inspect produce and remove spoiled items.
Wipe spills that can contaminate other food.

76. A Monthly Pantry Routine

Rotate older food forward.
Check cans for swelling, leaks, rust, and damaging dents.
Look for insects and moisture.
Use quality dates to prioritize what to eat first.
Donate eligible unopened food before quality declines, subject to local rules.
Avoid buying duplicates already in storage.

77. Build a Household Date-Label Legend

Post a small note on the refrigerator:

Label	Household interpretation
Best if Used By	Usually quality; check storage and food type
Sell By	Traditional retailer inventory date, not federal safety date
Use By	Check product and jurisdiction; formula is a true federal exception; California now uses it as a safety term for covered foods
Freeze By	Freeze by this point for peak quality under traditional federal guidance
Cooked leftovers	Usually 3–4 days refrigerated

The note reduces the chance that different household members apply conflicting rules.

78. Food-Date Decision Checklist

I identified the exact phrase on the package.
I know whether it is a quality date, inventory date, or regulated safety date.
I checked whether state law changes the meaning.
I know when the food was purchased, opened, thawed, or cooked.
I know whether it stayed at safe temperature.
I checked the appropriate cold-storage guidance for the food.
I checked package integrity.
I checked recalls when relevant.
I do not use smell as proof of safety.
I never taste suspicious food as a safety test.
I freeze food before the safe refrigerator window ends.
I label leftovers with the preparation date.
I keep the refrigerator at 40°F or below.
I keep the freezer at 0°F or below.
I discard perishable food that exceeded safe room-temperature limits.
I do not use infant formula after its federal Use-By date.

Frequently Asked Questions

Is food automatically unsafe after a Best-By date?

No. Under general U.S. federal guidance, “Best if Used By” is a quality date, not a universal safety date. The food still needs to have been stored properly, and product-specific refrigerator limits, recalls, package damage, or state rules can change the decision.

Is food automatically unsafe after a Use-By date?

Not under every U.S. rule. Historically, USDA’s federal guidance treats most Use-By dates as quality dates, with infant formula as a major safety-related exception. California now defines “USE by” as a safety date for covered foods manufactured on or after July 1, 2026. Always identify the jurisdiction and product.

Can I eat food after a Sell-By date?

A traditional Sell-By date is intended for retailer inventory management, not as a federal safety cutoff. Use the product’s actual home-storage time and temperature. California’s 2026 law generally removes consumer-facing Sell-By dates from covered newly manufactured foods.

How long can leftovers stay in the refrigerator?

USDA recommends using most cooked leftovers within three to four days when refrigerated properly at 40°F or below. Freeze them earlier if you will not eat them in time.

Can I keep raw chicken until the printed date?

Do not assume so. Federal cold-storage guidance recommends only one to two days in the refrigerator for fresh raw poultry. If you will not cook it in that period, freeze it.

How long is frozen food safe?

FoodSafety.gov states that continuously frozen food held at 0°F (-18°C) or below can remain safe indefinitely, although quality declines over time. A power outage or thawing event creates a different decision.

Can smell tell me whether food is safe?

No. Bad odor can identify spoilage, but harmful pathogens can be present without obvious smell, taste, or appearance. Use storage time, temperature, recalls, packaging condition, and official guidance.

What should I do with a dented can?

Minor dents away from seams may be mainly cosmetic, but deep dents—especially on seams—can compromise the seal. Swollen, leaking, badly rusted, or severely damaged cans should be discarded. Do not taste suspicious canned food.

Can I use infant formula after the Use-By date?

No. FDA requires a Use-By date on infant formula, and USDA advises not to buy or use formula after that date.

What is the best way to reduce food waste without taking safety risks?

Keep your refrigerator at 40°F or below, label leftovers and opened packages, use older food first, plan meals around “use soon” items, freeze food before refrigerator limits expire, and treat Best-By dates as quality information rather than automatic trash dates where applicable.

Conclusion: Let Storage History Decide More Than the Stamp

The date printed on food packaging is useful, but it is rarely the whole answer. Under U.S. federal guidance, most date labels tell you about quality or inventory management rather than the exact moment food becomes unsafe. Infant formula is the major federal exception. California’s July 1, 2026 labeling law adds an important modern distinction by reserving standardized “USE by” language for safety dates on covered newly manufactured foods.

The biggest mistake is treating the package date as more important than the food’s actual history. Raw chicken kept too long in the refrigerator is not rescued by a future package date. Leftovers made from ingredients with months of shelf life still need to be eaten or frozen within a few days. Frozen food can remain safe far beyond a quality date if it stays continuously frozen, while a can with a compromised seam should be discarded even if the date has not arrived.

Your first practical step is to put an appliance thermometer in the refrigerator and begin labeling leftovers and opened packages. Once you know temperature and time, confusing package dates become much easier to interpret without wasting good food—or taking unnecessary food-safety risks.

Sources and Further Reading

Image Credits

“Food Safety – Cut Waste in Refrigerators (20200605-FSIS-LSC-0083).jpg” — USDA photo by Lance Cheung, public domain.
“Food into a refrigerator – 20111002.jpg” — Bretwa, Wikimedia Commons, CC0 1.0.
“20111020-FNS-LSC-0015 (6629210013).jpg” — USDAgov / Lance Cheung, CC BY 2.0.