“Best by,” “sell by” and other confusing food labels

Checking the “expiration” dates of the foods we buy may be a waste of time, except in the case of infant formula, according to information from the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service.

Cape Cod Hospital registered dietician Nicole Clark explained that most dates on food labels are not when the food expires and do not relate to food safety. More important to your health is the way you handle food—smart safety practices such as refrigerating properly—after purchasing it.

If not expiration dates, then what?

If “sell by,” “best if used by,” and other dates on food labels are not expiration dates, what are they? According to Clark, these dates are currently unregulated and vary greatly, causing confusion even among experts. She laid out the meanings behind five of the most common food labels in this table:

Infant Formula - According to the USDA Food Safety and Inspection Service, “Federal regulations require a ‘Use-By’ date on the product label of infant formula under inspection of the U.S. Food and Drug Administration (FDA). Consumption by this date ensures the formula contains not less than the quantity of each nutrient as described on the label. Do not buy or use baby formula after its ‘Use-By’ date.”

Because this information is not widely known, Clark said most people err on the side of caution and throw away food past its label date, even though that is not necessary.

If the label date is not a good indicator of food safety, when should you throw away food? Clark and fellow nutritionists refer to the USDA Food Safety and Inspection Services’ recommendation: “With an exception of infant formula, if the (label) date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.”

How to Safely Stop Wasting Food

“The USDA says 30 percent of the food supply is lost or wasted at the retail and consumer levels in the U.S., and confusing food labels are one big reason for throwing away wholesome food,” Clark said.

To reduce confusion and help everyone save money instead of wasting good food, the U.S. Government agency recommends that food manufacturers and retailers who apply product dating use a “Best if Used By” date. The USDA said research shows that this phrase conveys to consumers that the product will be of best quality if used by the calendar date shown. Foods not exhibiting signs of spoilage should be wholesome and may be sold, purchased, donated and consumed beyond the labeled "Best if Used By" date.

New Cornell University-led research into the hodgepodge food labeling situation came up with another answer. Their study, “Date Labels, Food Waste and Supply Chain Implications,” published in the European Review of Agricultural Economics, found that “best by” instead of “best if used by” had the potential to reduce food waste, but that results varied depending on the type of food in question. The more perishable the food item, the more likely people will discard it.

All of this shows just how conflicted and large the problem is, Clark said.

“One thing everyone can agree on is basic food safety, and I want to remind everyone of these,” she said.
Clark’s basic food safety tips:

• Food should not be allowed to sit at room temperature for more than two hours.
• Keep hot foods hot (140 degrees or higher) and cold foods cold (41 degrees or below).
• Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
• Wash items such as cutting boards that have touched raw meat and poultry with warm water and soap, or place them in a dishwasher.
• Wash fruits and vegetables to avoid foodborne illness.