Expired food: which dates actually matter?

Food packaging often shows dates like 'use by', 'best before', or 'sell by', but they don't all mean the same thing. Understanding the difference helps you avoid food waste while staying safe. This guide explains which dates matter for safety and which are about quality.

What the dates mean

• Use by: A safety deadline. After this date, the food may be unsafe to eat, even if it looks and smells fine. This applies to perishable items like fresh meat, fish, dairy, and ready-to-eat salads.
• Best before: A quality date. The food is still safe to eat after this date, but it may not be at its best in terms of taste, texture, or nutritional value. This applies to frozen, dried, canned, and other shelf-stable foods.
• Sell by: For retailers, not consumers. It tells the store how long to display the product for sale. You can still eat the food after this date if stored properly and it passes the sniff test.
• Freeze by: Often found on fresh meat, this indicates the date by which you should freeze the product to maintain quality. It is not a safety deadline if you cook it before then.

Which dates actually matter?

Only the 'use by' date is about safety. Never eat food past its 'use by' date, even if it looks and smells okay. Bacteria that cause food poisoning may be present without any visible signs. For 'best before' dates, you can use your judgment: check for signs of spoilage, such as mold, discoloration, or off-odors. If it looks and smells normal, it is likely still safe to eat, though quality may have declined.

What to do first

1. Check the date label and identify whether it says 'use by' or 'best before'.
2. For 'use by' foods, check the date and discard if past. Do not taste to test safety.
3. For 'best before' foods, inspect the food: look for mold, sliminess, or unusual colors; smell for off-odors; and if it seems fine, taste a small amount.
4. Follow storage instructions on the package, such as refrigeration or freezing, to extend shelf life.
5. If you are unsure, throw it out. The risk of foodborne illness is not worth it.

What NOT to do

• Do not eat food past its 'use by' date, even if it looks and smells fine.
• Do not rely on the 'sell by' date as a safety indicator; it is for retailers.
• Do not taste food to see if it is safe if you suspect it may be spoiled; some harmful bacteria cannot be detected by taste or smell.
• Do not ignore storage instructions; improper storage can make food unsafe before the date.
• Do not refreeze thawed food unless it was thawed in the refrigerator and you cook it before refreezing.

When to seek professional care

If you or someone else develops symptoms of food poisoning after eating expired food, such as severe stomach cramps, diarrhea, vomiting, or fever, seek medical attention. Symptoms can sometimes appear within hours or days. Call emergency services if symptoms are severe, such as difficulty breathing, confusion, or persistent vomiting.

How to prevent waste and illness

• Plan meals and buy only what you need.
• Store food properly: refrigerate perishables promptly and keep your fridge at the correct temperature (below 5°C/41°F).
• Freeze food before its 'use by' date if you won't eat it in time.
• Use the FIFO method (first in, first out) in your pantry and fridge.
• Understand that 'best before' foods are often still good after the date; use your senses to judge.

By knowing which dates matter, you can reduce food waste and keep your family safe. Always prioritize safety when in doubt.

This is general information and not a substitute for professional medical advice. In an emergency, call your local emergency services.