Expiration dates on food: What they really mean and when you can still eat products

When you open your fridge, it’s common to check the labels on your food. But do expiration dates really tell you when something is unsafe to eat? In the United States, there are roughly 50 different types of date labels, including “use by,” “sell by,” and “packaged on,” most of which indicate when freshness or quality begins to decline rather than food safety. According to the ReFED 2025 National Survey, confusion over these labels leads to billions of pounds of food being wasted each year.Date labels on food have evolved over decades, from early efforts in the 1900s to indicate freshness, to more standardized labeling in the 1960s and 1970s. Companies use various testing methods to determine these dates, such as storing food under varying temperatures and assessing spoilage or microbial growth. Some products may even base dates on competitors’ timelines. As a result, two nearly identical items can have very different dates, creating confusion for consumers.The wording on labels varies widely, with each carrying a different meaning:Label requirements differ by state, adding complexity. For example, Montana requires milk to have a sell-by date no more than 12 days after pasteurization, while Pennsylvania allows up to 17 days. Some states, like New York, do not mandate dairy labels at all. Similar variations exist for eggs, shellfish, and products sold at farmers’ markets. According to the National Ag Law Center, this patchwork of policies contributes to food waste, as consumers often discard products early out of caution. As per the USDA FSIS Food Product Dating and guidance from UGA food safety experts:California will standardize date labels starting next July, reducing them to just two types: “best if used by” for quality and “use by” for safety. As per the California Food Date Labeling Law, similar federal legislation is under consideration, which may simplify the system, reduce confusion, and help consumers avoid unnecessary food waste while keeping food safety in check.