What You Need to Know About Food Expiration Dates: Stop Throwing Away Perfectly Good Food

Here’s what they actually mean:

“Best if Used By”

Peak flavor and quality. Safe to eat after—but may not taste as fresh.

(Yogurt, chips, cereal)

“Use By”

Last date for best quality. Not a safety cutoff. Often found on perishables like meat or frozen meals.

“Sell By”

For stores only! Tells retailers how long to display the item. You can safely eat it days or weeks after.

(Milk, deli meats)

“Expires On” / “Expiration Date”

Rare. Mostly used for baby formula. This one

does

matter for safety.

💡 Bottom line: None of these = “toss me now” (except infant formula).

🍗 How Long Can You Actually Keep It?

Don’t guess. Know.

Here’s a quick guide to common foods — past their printed date:

Milk

✅ Yes — 5–7 days past “Sell By”

Smell & taste test. Sour = toss.

Eggs

✅ Yes — 3–5 weeks past “Sell By”

Float test: Fresh eggs sink. Old ones float.

Yogurt

✅ Yes — 1–2 weeks past date

No mold? No off smell? Still good.

Cheese (hard)

✅ Yes — months!

Cut off mold; rest is safe.

Chicken/Beef (raw)

⚠️ 1–2 days past “Use By” max

Smell, color, sliminess = danger signs

Frozen Foods

✅ Indefinitely (if frozen solid)

Quality fades over time, but never unsafe

Canned Goods

✅ Years — if unbulged & sealed

Toss if dented, rusted, or leaking

Dry Pasta, Rice, Cereal

✅ 6–12+ months past date

Dry, no bugs, no rancid smell = fine

👉 When in doubt: Smell it. Look at it. Taste a tiny bit.

Your senses are better than any label.

🌡️ What Actually Makes Food Unsafe?

It’s not the date.

It’s bacteria growth —from improper storage, cross-contamination, or temperature abuse.

Dangerous pathogens like Salmonella, Listeria, and E. coli don’t change the date on the box.

But they do grow when: