When you’re stocking up your pantry or fridge, you might notice various dates stamped on food packaging: “Sell-By,” “Use-By,” and “Expiration” dates. These labels can be a source of confusion, but they are crucial in guiding us to ensure food quality and safety. In this post, we’ll demystify these terms and delve into what they really mean for you and your family’s health.
Understanding these labels is key to reducing waste, saving money, and preventing foodborne illnesses. Let’s explore each date in more detail to understand their implications for food safety.
“Sell-By” dates are a signal to retailers, not consumers, dictating how long a product should be on display. While it’s a good indicator of freshness, this date doesn’t necessarily mean the food is unsafe after it passes.
For example, milk might have a “Sell-By” date and still be safe to consume a few days after, as long as it has been refrigerated properly. These dates ensure that you’re likely getting a product that’s still at its peak before you take it home.
The FDA doesn’t mandate “Sell-By” dates, so not all products will have them. It’s up to the discretion of the manufacturer.
“Use-By” dates are directed toward consumers, suggesting when a product is expected to be at its best flavor and quality. It’s not a safety date, but after this date, the quality of the product may begin to decline.
The CDC suggests that products can often be safe to consume after the “Use-By” date, but they may not be at their optimal quality. These dates are based on the manufacturer’s best estimate of when their product will no longer be at its peak.
Expiration dates are crucial for consumers to heed. These dates indicate when you should no longer consume a product. Unlike “Sell-By” or “Use-By,” which is about quality, “Expiration” is strictly about safety.
Products, especially perishable ones like baby formula, meats, or certain dairy items, may pose a health risk if consumed past this date. The FDA takes these dates seriously and suggests you do the same to avoid potential foodborne illnesses.
While the “Sell-By” date is more of a guideline for stores, it can still influence consumer safety indirectly. Products are typically fine to eat past their “Sell-By” date, but they should be consumed sooner rather than later, especially if the item is perishable. Proper storage, such as keeping dairy in the fridge, is essential.
Food consumed after the “Use-By” date might not taste as fresh, but it’s generally safe to eat. However, this assumes the item has been stored correctly. For example, perishable goods that have been left at room temperature for too long can become unsafe, regardless of the “Use-By” date. Always check for signs of spoilage like strange odors, discoloration, or mold.
Expiration dates are non-negotiable when it comes to safety. Consuming products past their expiration date increases the risk of food poisoning. Always discard foods that have passed their expiration dates, no matter how they look or smell.
In conclusion, understanding the nuances of “Sell-By,” “Use-By,” and “Expiration” dates is essential for maintaining food safety and quality. Always remember to store your food properly and perform sensory checks before consumption. Food safety isn’t just about the dates; it’s about the practices we implement in our daily lives. Stay informed, stay safe, and enjoy your meals with confidence!
For more information on food safety and guidelines, visit the CDC’s Food Safety page and the FDA’s Food Safety section.
