Best by vs. sell by: UGA food safety expert explains expiration dates

Checking expiration dates is second nature for many consumers, a routine part of deciding what’s safe to eat. But those dates often indicate peak quality rather than actual safety, leading people to throw away perfectly good food out of caution — wasting both meals and money in the process.

Between 30% and 40% of the food supply in the United States is wasted, according to the U.S. Department of Agriculture. A portion of that stems from consumer misunderstanding of food labels, said Carla Schwan, a food safety specialist with University of Georgia Cooperative Extension.

“The ‘use by’ date is for consumers, indicating when the manufacturer believes the product will be at its best,” said Schwan, an assistant professor in UGA’s College of Family and Consumer Sciences. “That doesn’t mean if you eat it a day or two later, you’ll get sick — you might just notice changes in texture, taste or freshness.”

For example, canned goods buried in the back of a pantry may still be fine past their date, and properly stored milk can remain safe even after its “sell by” date. True expiration dates — marked as “expires on” — are rare in the U.S. but should be followed when present. Meanwhile, “freeze by” dates indicate when to freeze an item for optimal quality — freezing before that date effectively pauses spoilage.

Explaining expiration and best-by labels

There is no globally accepted food-dating system used in labeling, Schwan said, and except for infant formula, the U.S. lacks a standardized system. In most cases, it’s up to consumers to determine if a product is still safe to eat, she said.

Here’s a breakdown of common food labels:

Best By/Best Used By: This label refers to quality, not safety. The food may not taste as fresh after this date, but it’s still safe to eat.

Use By: Found on perishable items like meat, yogurt and eggs, this label indicates peak quality. In most cases, a one-week grace period applies if stored properly.

Sell By: This tells stores how long to display the product. Food is usually still safe for several days to weeks after this date if stored correctly.

Expiration Date: The only food legally required to have an expiration date in the U.S. is infant formula. 

The shelf life of common foods

Schwan emphasized that food safety depends more on storage conditions than a printed date. Proper refrigeration and handling can extend the life of many products:

Milk: Pasteurized milk lasts three to seven days beyond its “sell by” date if kept at or below 40 degrees Fahrenheit.

Eggs: Eggs can be safely eaten three to five weeks after purchase, even if the “sell by” date has passed.

Cheese: Mold on hard block cheese can be safely removed (cut off at least 1 inch around and below the mold spot) and discarded, whereas soft or unpasteurized cheese should be thrown out if visible signs of mold appear.

Commercially canned goods: High-acid canned foods like tomatoes last 12-18 months, while low-acid foods like beans and corn can last up to five years if stored properly.

Bread: Bread is typically safe past its “best by” date but may go stale. Visible signs of white or green mold should indicate it’s no longer safe to eat, as the mold hyphae can easily spread through the porous structure of bread. Freezing extends freshness.

Should you toss it?

While many foods remain safe past their printed dates, some clear signs indicate when food should be discarded:

Off odors, slimy textures or mold growth: If food smells bad or has visible signs of mold or slime, don’t risk eating it.

Freezer burn: While not dangerous, freezer burn affects texture and taste.

Bulging or dented cans: Commercially processed and packaged foods are kept in sterile packaging, but if you notice bulging cans, this could indicate bacterial contamination, making the food unsafe. Similarly, if cans become dented, the food within could potentially be compromised.

Expert tips to maximize food use

Simple steps like keeping your refrigerator at the correct temperature (40 F or below), freezing foods before they spoil, and understanding label meanings can help stretch your grocery budget and reduce food waste.

To further reduce food waste, Schwan recommends adopting seven simple habits to ensure food is used efficiently before quality or safety is compromised:

First in, first out (FIFO). Arrange pantry and fridge items so that older products are in front and used first.

Label and date leftovers. Keep a roll of masking tape nearby. Write the date on the tape and apply it to leftovers and perishables to track freshness and prevent unnecessary waste.

Cook food and refrigerate. If perishable food is approaching the listed date of expiration or best use, go ahead and thoroughly cook the food and then properly store it in the refrigerator or freezer.

Freeze wisely. Portion out meals and ingredients before freezing them, and label everything clearly to make meal planning easier.

Store food properly. Keep produce in designated refrigerator drawers, store dry goods in airtight containers, and refrigerate items like dairy and meats promptly.

Plan meals in advance. Creating a weekly meal plan helps prevent overbuying and ensures that perishable items are used before they spoil.

Use the USDA FoodKeeper app. The USDA offers a free digital tool with storage guidelines to help consumers maximize the freshness and safety of food and beverages.

Ultimately, Schwan urged consumers to rely on their senses. “If it looks fine, smells fine and tastes fine, it’s probably fine,” she said. So, before you toss that container of yogurt just because the date has passed, give it a look, a sniff and a taste. You might be surprised at how much good food is being wasted, not because it’s unsafe, but because of confusion over what food labels really mean.

For more detailed food product dating information, visit the USDA Food Safety and Inspection Service page.

Emily Cabrera is a writer for the College of Agricultural and Environmental Sciences at the University of Georgia.