Food Date Labels Often About Quality, Not Safety

By the Editorial Team · Friday, July 31, 2026

Consumers often throw away food products after the printed date due to confusion over food date labels, which generally indicate quality rather than safety. To address this, California has implemented new laws requiring clearer labeling to help reduce food waste and improve consumer understanding.

Many consumers discard food products once the date printed on the packaging has passed, often misunderstanding the purpose of these date labels. Experts emphasize that these labels typically indicate quality rather than safety, prompting calls for clearer standards.

In the United States, food date labels such as “Best Before,” “Best By,” “Best If Used By,” “Enjoy By,” and “Sell By” lack federal standardization except for baby formula, leading to considerable variation and confusion. A study from the University of Maryland identified over 50 different types of date labels in use nationwide, with definitions and meanings set by individual food manufacturers rather than regulatory agencies.

According to Donald Schaffner, a food safety specialist at Rutgers University, these labels guarantee the product’s quality up to the stated date but do not necessarily speak to its safety for consumption thereafter. Rachel Zemser, a food scientist in the San Francisco Bay Area, explained that the dates are primarily based on when a product is expected to be at its taste and freshness peak.

This lack of clarity contributes to significant food waste. A 2019 study by the Johns Hopkins Bloomberg School of Public Health found that over 80% of U.S. consumers discard food near or past the indicated date at least occasionally.

California has recently enacted legislation aimed at reducing confusion by requiring manufacturers to use just two date labels: one indicating quality and another denoting safety.

Shelf-stable and dry goods like canned beans, vegetables, soy milk, or almond milk often remain safe for extended periods beyond the printed dates due to preservation methods such as heat treatment and vacuum sealing. Dry items including crackers, cookies, and cereals also have long shelf lives since their low moisture content inhibits bacterial growth. Zemser noted that while these products may lose freshness over time, they generally do not pose a health risk.

However, perishable items such as beef, chicken, and fish require more caution. These foods can spoil even when refrigerated, though tightly wrapping and freezing before the labeled “best by” date can extend their usability.

Consumers are advised to rely on sensory checks—such as inspecting for mold, off odors, or discoloration—to determine a food’s safety. The FoodKeeper, an online resource and app developed collaboratively by the U.S. Department of Agriculture, Cornell University, and the Food Marketing Institute, offers guidance on optimal storage times for various foods.

Experts also recommend prudent purchasing habits to reduce waste. “Buy appropriate amounts of food and practice stock rotation,” Schaffner advised, emphasizing that consuming poor-quality food is undesirable and avoidable.

Overall, greater public understanding of date labels and their purpose could help reduce unnecessary food waste while maintaining safety.

This article was reported by synthesizing coverage from multiple independent news outlets to present a balanced, unbiased account. Read about our editorial standards. Spotted an error? Let us know.