What Is the Difference Between a Food Safety Date and a Best-Quality Date?

A food safety date is used for products that spoil quickly from a microbiological standpoint, such as fresh milk, raw meat and poultry, fresh fish, prepared salads, and products kept in a cold chain. When the product is stored according to the conditions stated on its package, this is the last day it is considered safe. Bacteria do not always cause visible changes, an odor, or a change in taste, so the decision should be based on the date rather than the senses. Once the package is opened, the printed date no longer applies; follow the manufacturer’s instructions for how long to use the product after opening.

A best-quality date appears on products that spoil more slowly, such as dried beans, pasta, rice, flour, canned food, cookies, nuts, spices, and tea. It is the last day the manufacturer guarantees the product will be at its best quality. After that date, spices may lose their aroma, cookies may soften, nuts may turn rancid, and canned food may change texture. However, if the package is intact and the product has been stored properly, it may still be usable. Here, use your senses: look at it, smell it, and, if needed, taste a small piece. For frozen products, this date is also a quality limit: a product that has remained continuously frozen may still be safe after the date, although its texture and flavor may decline.

The 2 dates share the assumption that the product has been stored under the conditions stated on its package. If the refrigerator runs above 4°C / 40°F, a grocery bag has been left in the car for hours, or the product has been in direct sunlight on a store shelf, the date may no longer apply. Check the package too: a bulging can, a raised lid, a leaking bag, or a broken vacuum seal means the product should not be used regardless of the date. Mold, a slimy surface, and a sharp sour smell are also reasons to stop using a product. When shopping, it can help to choose an item from the back of the shelf; items at the front are often the ones with the nearest dates.

There is a third date that is often overlooked: the package instruction that says how many days to use the product after opening. This period takes precedence over the 2 other dates. A practical solution is to write the opening date on the product; a label and pen can prevent guesswork in the pantry. Understanding the difference can also reduce waste: much of the dried beans, pasta, and spices thrown away because a best-quality date has passed may still be usable.