Is It Still Good? A Guide to Food Dates

Is It Still Good?  A Guide to Food Dates

The dates on food labels can be confusing.  Should you pay attention to them?  Yes, but realize they usually refer to quality and often have nothing to do with food safety.  Here is what you need to know about dates.  They are defined by the U. S. Department of Agriculture’s Food Safety and Inspection Service as follows.  They only refer to labeling used in the United States; other countries may have different practices.

“Best if used by” or ”Best before” or “Use by” date is recommended for best flavor or quality.  It is not a purchase or safety date.  These dates are often found on shelf-stable products such as mustard, crackers, or canned foods.  The manufacturer voluntarily provides these dates to tell you how long the product is likely to be at its absolute best quality when unopened.

After this date you may start to notice gradual changes in texture, color, or flavor.  But as long as you store the unopened item properly, you can generally consume it beyond this date.  Canned high-acid foods (such as tomatoes or pineapple) will have the best quality if used within 12-18 months, low-acid canned foods (such as meat, fish or vegetables) within 2-5 years.  These rules apply only if cans remain in good condition and are stored in a cool, clean, dry place.

Use the first-in, first-out method to be sure the oldest items are used first.  When putting away groceries, place the newly bought items behind the existing food.

“Sell-by” dates are guides for the stores to know how long they can display the product.  Buy the product before this date expires.  You can still store it at home for some time beyond that date, as long as you follow safe storage procedures.  For example, milk that has been properly refrigerated will usually remain drinkable for about one week after the “sell by” date.

“Expires on” dates are found only on infant formula and some baby foods.  These are the only food products the federal government regulates with regard to dating.

Is it safe?  Foods can develop an off-odor, flavor or appearance due to spoilage bacteria.  If you notice any of these, do not use it for quality reasons.

If foods are mishandled, however, foodborne illness bacteria can grow and can make you sick, even though they do not change how foods look, smell, or taste.  Rules to keep food safe:  wash hands and surfaces often, rinse fruits and vegetables, keep raw meats separated from ready-to-eat food, cook foods to right temperature, and refrigerate foods promptly and properly.  Two hours at room temperature is long enough for food to become unsafe, one hour at 90 degrees.

What about eggs?  Always buy eggs before the “sell by” date and refrigerate them in the coldest part of your refrigerator as soon as you reach home, keeping them in their original carton.  For best quality, use eggs within 3-5 weeks after you buy them, even though the “sell-by” date usually expires during that time.  Safe handling and thorough cooking is still necessary.

Would you like to learn more about healthy food choices, food safety, and stretching your food dollars?

                                              Eat Smart New York (ESNY) can help, if you are a food stamp recipient or applicant.

For more information, call (631) 727-7850, ext. 347

ESNY is one of the many educational services provided by Cornell Cooperative Extension of Suffolk County

Cornell Cooperative Extension in Suffolk County provides equal program & employment opportunities

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income.

For more information see:  MyBenefits.ny.gov

By Betty L. Chesnut

Betty Chesnut is an Eat Smart New York Resource Educator with Cornell Cooperative Extension of Suffolk County’s Family Health and Wellness Program. She can be reached at blc4@cornell.edu.