Introduction
“Best by June 15.” “Sell by July 3.” “Use or freeze by August 1.” These dates appear on nearly every food product in America — and most people have no idea what they actually mean. The result is an estimated 30-40% of the US food supply being thrown away, much of it perfectly safe to eat.
The Dates Are Not Safety Dates
According to the USDA Food Safety and Inspection Service (FSIS), with the exception of infant formula, none of the date labels on food products are regulated by the federal government. They are manufacturer estimates of peak quality — not safety cutoffs.
A carton of milk marked “best by June 10” doesn’t become dangerous on June 11. It may start to taste slightly off, but it won’t suddenly become hazardous. Similarly, a can of soup with a “best by” date two years ago is almost certainly still safe to eat — canned goods are shelf-stable for years beyond their printed dates.
What Each Date Actually Means
“Best by” or “Best if used by” — The manufacturer’s estimate of when the product is at peak quality. This is purely about flavor and texture, not safety.
“Sell by” — A date for retailers, not consumers. It tells the store when to pull the product from shelves to allow for reasonable home storage time afterward. A product with a “sell by” date of today is still typically safe to eat for several days.
“Use by” — The manufacturer’s recommended date for peak quality. This is the closest thing to a safety date for highly perishable items, but it still isn’t a cliff — the food doesn’t become dangerous at midnight.
“Freeze by” — A recommendation to freeze before this date if you’re not planning to use the item.
When You Can Ignore the Date
Canned goods: Ignore the date entirely for safety purposes. Inspect the can — if it’s not bulging, rusting, or leaking, the contents are almost certainly safe. Quality may degrade after 2-5 years, but canned food stored in a cool, dry place is technically shelf-stable indefinitely.
Frozen food: As defined by the USDA FoodKeeper database, frozen food stored continuously at 0°F is safe indefinitely. Quality degrades over time, but a frozen steak from last year won’t make you sick — it just might be drier and less flavorful.
Dry goods: Pasta, rice, flour, dried beans, and similar items are safe long after their printed dates as long as they’ve been stored dry and are free of insects or mold. Check our pantry storage guides for specific USDA-recommended timelines.
When You Should Pay Attention
Highly perishable items deserve more scrutiny, regardless of the date. Raw poultry, ground meat, fresh seafood, and unpasteurized dairy can harbor dangerous bacteria that grow faster than you might expect.
For these items, use FreezerOrFridge.com’s USDA-based storage times as your guide rather than the printed date. If raw ground beef has been in your fridge for three days, it should be cooked or frozen — even if the package says “sell by” tomorrow. Check our specific guides for ground beef, chicken, and seafood to see exact USDA storage times.
Trust Your Senses — With One Important Caveat
Your nose and eyes are useful tools. Mold, off smells, and unusual textures are reliable indicators that food has spoiled. If something smells wrong, don’t eat it regardless of the date.
But here’s the critical caveat: according to the USDA FoodKeeper database, some of the most dangerous foodborne pathogens — Salmonella, certain strains of E. coli, Listeria — produce no detectable odor, color change, or texture change. Food can look, smell, and taste perfectly fine and still make you seriously ill. This is why following USDA storage guidelines matters even when food seems fine.
Conclusion
Stop throwing away food based on dates alone. Use FreezerOrFridge.com’s USDA-backed storage times, trust your senses as a first filter, and reserve real concern for highly perishable proteins. The goal is less food waste and more food safety — and they’re not mutually exclusive.
→ Look up USDA storage times for any food — don’t throw it away until you check FreezerOrFridge.com
Author Bio: Written by our food safety team at FreezerOrFridge.com. We bridge the gap between complex USDA food safety data and your daily kitchen habits. All storage times and safety guidelines on this site are sourced directly from the USDA Food Safety and Inspection Service (FSIS) and the FoodKeeper database.