Standing in front of the pantry or refrigerator, millions of households throw away unopened bags of dried lentils, spices, yogurt, or canned beans every week solely because the date stamped on the package passed yesterday. In fact, confusion over date labels is a major driver of household food waste.
In the United States, with the critical exception of infant formula, federal law does not require product dates across general foods, and most date phrases printed by manufacturers indicate peak flavor and texture quality rather than the moment a food suddenly becomes unsafe to eat.
This guide explains the exact meaning of "Best If Used By," "Sell By," "Freeze By," and "Use By," which dry pantry staples remain safe and nutritious long past their quality date, and which perishable or damaged items must be discarded immediately for safety.
Decoding the Four Common Date Phrases on Food Packages
Manufacturers stamp open dates on packages Primarily to tell consumers and grocers when the product will taste, smell, and perform at its peak quality—not as a microbiological cutoff date (except on infant formula, where federal FDA regulations mandate a "Use By" date verifying nutrient content and physical ability to pass through a bottle nipple).
Both the FDA and USDA encourage food manufacturers to use the standardized phrase "Best If Used By" whenever a date refers to product quality, so shoppers recognize that an unopened shelf-stable food is still safe to consume after that date if handled properly.
- "Best If Used By / Best Before": Indicates when a product will be of best flavor or quality; it is NOT a purchase or safety date.
- "Sell By": Tells the retail store how long to display the product for inventory rotation; it is NOT a safety deadline at home.
- "Freeze By": Indicates when a perishable item should be moved to the 0°F freezer to maintain peak quality.
- "Use By": The last date recommended for the use of the product while at peak quality—EXCEPT on infant formula (where it is a strict regulatory cutoff; never use infant formula past its Use By date).
How Dates Apply to Dried Lentils, Whole Grains, Spices, Oils, and Canned Goods
As University of Alaska Fairbanks Cooperative Extension notes in its guide to dried beans, peas, and lentils, dry legumes and whole grains kept sealed in a cool, dry pantry have too little moisture to support bacterial or mold growth. If a bag of dried mung beans, chickpeas, or lentils is 6 months past its "Best If Used By" date and shows no signs of moisture, mold, or pantry pests, it is completely safe to cook—the only change is that older beans dry out further and require a longer soaking and simmering time to soften.
Similarly, whole and ground spices past their quality date do not cause foodborne illness; they simply lose volatile essential oils, meaning you may need an extra pinch for aroma. In contrast, culinary oils, nuts, seeds, and brown rice contain unsaturated fats that can oxidize (turn rancid) over time, developing a sharp smell like old paint or crayons.
- Dried Beans, Lentils & White Rice: Safe long past the "Best If Used By" date if kept dry and pest-free; older beans simply take longer to soften.
- Spices & Dried Herbs: Lose aromatic potency over 1–3 years rather than becoming microbiologically unsafe.
- Nuts, Seeds, Brown Rice & Cooking Oils: Smell before using; discard if oxidized/rancid (bitter, paint-like odor).
- Canned Beans & Vegetables: Commercially sterile as long as the can is intact; however, NEVER use any can that is bulging, swollen, leaking, badly rusted, or deeply dented along the seam (which can signal life-threatening Clostridium botulinum contamination).
Why Storage Temperature After Opening Overrides the Printed Date
Once you break the vacuum seal on a jar of salsa, open a carton of plant milk or broth, or cook a pot of food, the printed "Best If Used By" date on the outside of the package no longer governs how long the food will last.
After opening, refrigerator temperature (40°F / 4°C or below) and the clock since opening take over. Write the date you opened the container on the lid with a marker or piece of tape so refrigerated items are used promptly.
- Check unopened dry staples (lentils, rice, oats, spices) by sight and smell rather than throwing them out on the "Best If Used By" date.
- Inspect canned goods before opening: wipe the lid clean, and immediately discard any can that is swollen, leaking, spurting liquid, or dented on the seam.
- Keep your refrigerator at 40°F (4°C) or below, date-label opened cartons of broth, milk, and cooked leftovers, and discard any perishable food that was left out above 40°F for more than 2 hours.
Sources & Classical References
- U.S. FDA — Safe Food Handling — FDA rules on refrigerator temperature (40°F), canned good safety, and preventing foodborne illness.
- University of Alaska Fairbanks Cooperative Extension — Cooking Dried Beans, Peas & Lentils (FNH-00360) — Extension reference explaining how age and storage affect the cooking time and quality of dried beans and peas.
