TL;DR
Food safety experts say a best-by date generally signals when a product may begin to lose freshness, not a universal deadline for safe consumption. Storage, food type and signs of spoilage matter; infant formula and perishable foods need particular caution.
A Good Housekeeping report featuring food safety and nutrition experts says a best-by date is generally about freshness, not an automatic instruction to discard food on that day. The guidance matters as confusing package labels contribute to food waste and states consider ways to make date labeling clearer.
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Food safety and policy expert Dr. Darin Detwiler distinguishes a sell-by date, which he describes as a retail stock-rotation deadline, from a best-by date, which indicates when a product may begin losing freshness. A product can remain safe beyond its best-by date, though its taste or texture may decline. The report says use-by or freeze-by dates are intended to communicate a food’s safety date under the legislation it describes; consumers should follow the specific product guidance rather than treat all labels as interchangeable.
For shelf-stable foods such as dry grains, bottled goods and many canned products, experts say the best-by date alone does not necessarily mean the food must be thrown away. Good Housekeeping Chief Food Director Kate Merker advises discarding cans that are bulging, rusted or dented. Food can also lose quality during long storage, including in the freezer, even when it has not become unsafe.
Nutrition Director Stefani Sassos advises checking for visible mold, unusual odors, discoloration, off flavors or changes in texture. She also stresses that safe handling and storage affect how quickly food spoils. Her advice is not a guarantee that a food is safe based on smell or appearance alone: the report gives no test that can establish safety for every food, and consumers should be especially careful with products that require refrigeration.
Clearer Labels Could Reduce Waste
The stakes are both household food safety and the amount of food discarded. The report cites an estimate that nearly 120 billion pounds of food are wasted annually in the United States and a ReFED study attributing up to 7% of U.S. food waste to confusion about package labels. Those figures describe the scale and a reported contributor; they do not mean that every food item discarded after a date was still safe to eat.
Understanding what a label is meant to convey can help people avoid throwing out some food solely because a best-by date has passed. But the distinction also cuts the other way: a date label is not a substitute for proper storage, and judging food by sight or smell cannot resolve every safety risk. Consumers need to account for the product, its handling and any specific safety instructions.
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States Reconsider Sell-By Labels
The report says California became the first state to ban sell-by dates on most food packaging, with the stated aim of reducing food waste. It also describes bills and similar policy initiatives in other states intended to simplify labels. The report does not provide the law’s effective date or detailed implementation requirements.
Detwiler says sell-by labels are directed at retailers managing stock rather than consumers deciding whether food is safe to eat. That distinction is central to the experts’ explanation: sell-by and best-by are not the same instruction. The report’s guidance is general, and it points readers to USDA information for further advice on shelf-stable foods.
“A sell-by date is “literally about stock rotation.””
— Dr. Darin Detwiler, food safety and policy expert, as quoted by Good Housekeeping
Date Labels Cannot Settle Every Case
The report offers broad guidance, not a food-by-food safety chart. It does not specify storage temperatures, allowable time beyond a date or a reliable way to detect every hazard at home. A food’s history of handling and storage can affect safety, and the report cautions that spoilage can occur faster when food is stored or handled improperly.
It also does not detail the legal wording or rollout of California’s policy, or the status of other states’ proposals. The report’s national waste figures are attributed to cited estimates, but it does not provide their study dates or additional methodology. The figures should not be read as a measure of how much food past a best-by date is safe.
Watch Label Policy and Food Guidance
Consumers can expect continued debate over whether simpler date labels can reduce confusion without weakening food safety guidance. The report says other states have introduced proposals, but does not name a next vote, implementation date or federal policy milestone. Any changes would need to clarify what labels mean for shoppers and retailers.
For now, experts quoted in the report advise reading the specific label, storing food properly and checking packaging and the food itself. Do not use expired infant formula, and take particular care with meat, poultry and dairy products: Sassos advises watching for off odors, discoloration and slimy texture. When a product’s safety is uncertain, the report says not to hesitate to discard it.
Key Questions
Does a best-by date mean food is unsafe after that day?
Not necessarily. The experts quoted say best-by dates generally indicate when freshness may begin to decline. Safety still depends on the food and how it was stored and handled.
What does a sell-by date mean?
Detwiler describes it as a date for retailer stock rotation, rather than a direct instruction to consumers about whether food is safe to eat.
Can canned food be used past its best-by date?
The report says many shelf-stable foods may remain usable after a best-by date, but Merker advises discarding cans that are bulging, rusted or dented. The report does not provide a guarantee for every can or product.
Which foods need extra caution?
Sassos specifically says not to disregard the date on infant formula. She also advises paying close attention to meat, poultry and dairy, including checking for unusual odors, discoloration or a slimy texture.
Can smell or appearance prove food is safe?
No. Experts recommend checking for spoilage signs, but the report does not say those checks can detect every safety risk. Proper storage and handling also matter.
Source: goodhousekeeping.com
