Understand the Difference Between Best-By and Use-By Labels
Date labels can signal quality, inventory, or safety in different ways; interpret them with product instructions and current food safety guidance.
Read the wording, not just the date
A package date may be labeled “best by,” “sell by,” “use by,” or another phrase. These words do not all communicate the same thing, and their meaning can depend on the product and the rules that apply where it was sold. Some dates mainly help stores manage stock or indicate when quality may be best. A date alone may not tell you whether food was stored safely or whether it is safe to eat.
Check the full label and any storage directions. A product that says “keep refrigerated” needs appropriate refrigeration regardless of the printed date. Once opened, it may have a separate recommended period for use. Use the manufacturer’s instructions and current food safety guidance for that type of food rather than assuming every label phrase has a universal meaning.
Separate quality from handling
Quality can change over time: texture, flavor, or appearance may be less appealing even when a product has been handled correctly. Food safety depends on more than the date, including storage temperature, whether a package is damaged, and how long a perishable item has been left out. A date cannot repair unsafe handling, and a product before its date is not automatically safe if it was stored improperly.
For example, an unopened shelf-stable food may keep its quality longer than a delicate refrigerated item, but the package and storage directions still matter. A carton that must remain cold should not be treated like a can stored in a cupboard. If a package is swollen, leaking, badly damaged, or otherwise concerning, do not rely on the printed date as proof that it is safe.
Use caution with uncertain foods
When you do not know how long a perishable food was unrefrigerated, how it was handled, or when it was opened, seek current food safety guidance for that specific item. Do not taste food to test whether it is safe. If it smells unusual or has visible spoilage, discard it, but remember that appearance and odor cannot identify every hazard.
Take extra care with foods intended for people who may be more vulnerable to foodborne illness, including young children, older adults, and people with certain health conditions. Follow preparation and storage guidance closely. If a product’s label is unclear, contact the manufacturer or a qualified food safety resource rather than guessing based on a date phrase alone.
Make dates useful at home
At home, write the opening date on packages when that helps you follow storage guidance. Arrange items so older products are visible and can be used first, while keeping raw foods separate from ready-to-eat foods. For leftovers, note when they were prepared and refrigerate them promptly in suitable containers. A simple refrigerator list can remind you which items need attention.
A practical approach is to treat dates as one piece of information alongside the food type, package condition, storage history, and label instructions. When those details are known and the food has been handled correctly, the date can help manage quality and use. If the history or safety is uncertain, consult current authoritative guidance or discard the item.
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