Understanding “Best By” vs. “Sell By” Dates—And What to Toss or Keep
April 17, 2025
7 min read
We’ve all been there before, standing in front of the fridge, staring down the yogurt that’s two days past its "best by" date, and wondering, Is this still okay to eat? Or the bag of baby spinach that looks like it’s seen better days but technically hasn’t passed its "sell by" date. Does it stay or go?
Food labels like "best by," "sell by," and "use by" are one of the great mysteries of modern grocery shopping. They’re meant to guide us, but sometimes they leave us with more questions than answers. And those questions can lead to a lot of wasted food (and money).
If you’re ready to confidently decode those dates and finally know what’s safe to eat versus what absolutely needs to go, you’ve come to the right place.
The Basics of Food Label Dates
First things first, nobody likes being scared by their fridge or pantry. And contrary to what you might assume, most of the labels we see on food are not hard-and-fast safety deadlines. Instead, they’re guidelines. Here’s the lowdown on the main types of dates you’ll encounter in the grocery store.
1. "Sell By" Date
Think of the "sell by" date as a message from the manufacturer to the retailer. This date tells stores how long they should keep a product on the shelf for optimal quality.
- What It Means: The product should ideally be sold to consumers by this date.
- Does it Mean the Food is Spoiled After This Date? Not usually. For most items, especially products like dairy, eggs, and packaged goods, there’s still wiggle room for consuming them safely.
The "sell by" date is primarily about inventory management, not food safety. Stores use it to rotate stock and ensure customers get something that’s reasonably fresh.
2. "Best By" or "Best If Used By" Date
Here’s where things get a little more consumer-facing. The "best by" date is what manufacturers use to indicate when a food product will have the freshest taste and highest quality.
- What It Means: The flavor, texture, or overall experience may not be at its peak after this date, but it doesn’t mean the food spoils instantly.
- Think of it like this: That box of crackers might not be as crispy, but they’re still perfectly safe to eat.
3. "Use By" Date
Now we’re inching closer to what matters most. The "use by" date is often the manufacturer’s estimate of when the food is at its best in terms of quality.
- What It Means: For perishable items like fresh meats or ready-made salads, this date is worth paying attention to. For shelf-stable products, it’s a little less critical.
- Safety Implications: This date is more about quality than safety, especially for items that don’t spoil easily.
4. Pack Date" or "Production Date"
This one doesn’t show up as often unless you’re buying from a more specialized or local producer. It’s the day the food was packaged or processed.
- What It Means: It’s more useful for the manufacturer than the consumer, but if you see it, you can use it to estimate shelf life for certain products.
Who Decides These Labels, Anyway?
Here's the surprising twist—not all food labels are regulated the same way. Only baby formula in the U.S. is required to have federally mandated expiration dates for safety reasons. For everything else, it’s largely up to the manufacturer.
These dates are determined through a combination of lab tests, consumer taste panels, and company guidelines. They predict how long the product stays at its peak. But here’s the thing—not all manufacturers test equally. And not all products have the same storage conditions once they leave the factory.
- FDA Role: For the most part, the FDA oversees food safety, but it does not regulate these label dates (except for infant formula).
- State Laws: Some states have their own rules about date labeling on items like dairy or meat.
This patchwork of regulations is partially why there’s so much confusion for consumers.
When to Toss or Keep? Here’s the Mom-Tested Guide
All right, now it’s time to tackle some real-world applications. Chances are, you’re always making judgment calls on what to toss and what to keep. It can feel overwhelming, so here’s a little cheat sheet based on common food categories.
1. Dairy Products
Milk that’s one or two days past its "best by" date is likely still safe to drink, as long as it smells and tastes fine. Yogurt and hard cheeses can often last weeks past their dates when stored properly.
- Toss: Anything with mold (except for certain types of cheeses where mold is part of the process).
- Keep: Yogurt with an unopened seal or milk that smells fine.
For better longevity, keep milk and other dairy products in the main part of the fridge rather than the door, since the temperature fluctuates less.
2. Eggs
Eggs are like little miracles of preservation. Even weeks after their "sell by" date, they may still be just fine. Wondering if your eggs are good? Try the float test.
- Toss: If they smell off when cracked or float in water.
- Keep: Anything that sinks to the bottom in a bowl of water is likely still safe.
3. Meat and Poultry
If there’s one area where you want to pay closer attention, it’s raw meat. Because it’s so perishable, these items typically have shorter "sell by" and "use by" timelines.
- Toss: Discolored, slimy, or foul-smelling meat—even if it’s within the date. Trust your senses here.
- Keep: Properly sealed meat stored in the freezer can last months.
4. Packaged and Shelf-Stable Foods
This one has the widest margin for error. Things like canned goods, pasta, and dried snacks often remain edible far longer than their dates suggest.
- Toss: Anything with a damaged, rusted, or bulging can should be discarded immediately.
- Keep: Dried grains, sealed bags of snacks, and canned goods can easily last months or even years beyond their printed dates.
When in Doubt, Trust Your Senses
Here’s the ultimate truth bomb about food safety and quality dates: most of what you need to know isn’t written on the package. Your senses are the real MVP when it comes to deciding whether to toss or keep.
- Smell: A sour or rotten odor is usually your first clue that something’s gone bad.
- Look: Discoloration, odd textures, or visible mold (where it doesn’t belong) are red flags.
- Feel: Slimy textures or odd stickiness (when it shouldn’t be sticky) usually mean it’s past saving.
- Taste: If everything else checks out, a small taste can help you confirm. Just don’t do this with high-risk items like raw meat or fish.
Reducing Food Waste While Staying Safe
Food waste is a massive issue, especially when you consider how much of it stems from confusion around food labels. Every year, Americans toss out about three billion pounds of food—worth $7 billion—just because of confusion over date labels. According to ReFED, standardizing those labels is one of the most cost-effective ways to cut down on food waste.
Here’s how you can minimize your food waste while still staying safe:
- Plan Your Grocery Runs Wisely: Buy what you realistically need, and avoid impulse purchases.
- Store Food Properly: Extend the life of fruits, vegetables, and dairy by storing them in optimal conditions.
- Use the Freezer: The freezer is your best backup plan for extending the life of perishable items.
- Learn to Love "Imperfect" Foods: That cucumber with a soft spot? Slice around it. Slightly stale bread? Toast it or turn it into breadcrumbs.
The Takeaway
Understanding the difference between "best by," "sell by," and "use by" can take the mystery out of your pantry and fridge. Armed with this knowledge, you’ll waste less food, save more money, and feel confident keeping (and eating) what’s still good.
The key is to combine those printed dates with your own good judgment. Pay attention to storage conditions, trust your senses, and don’t be afraid to freeze what you can’t eat right away.
With just a little practice, you’ll develop an intuition for what’s still good—to the point where you might even impress yourself (and the rest of your household) with how little you’re throwing away these days.
