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Understanding expiry dates and labels: When is food unsafe to eat?

  //food-wine.news-articles.net/content/2025/09/17 .. dates-and-labels-when-is-food-unsafe-to-eat.html
  Published in Food and Wine on Wednesday, September 17th 2025 at 3:29 GMT by HELLO! Magazine
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Decoding Food Labels: A Practical Guide to Expiry Dates and When Your Grocery Is Safe to Eat

In today’s world of instant gratification, a common question keeps popping up in kitchen conversations: “Is this food safe to eat?” The answer is not as simple as “yes or no” – it depends on a handful of dates stamped on packaging. Hello Magazine’s article “Understanding Expiry Dates and Labels: When is Food Unsafe to Eat?” breaks down the jargon, explains how to read the labels, and gives readers practical advice on how to reduce waste while staying safe.

1. The Three Core Dates: Use By, Best Before, and Sell By

The piece starts by clarifying the most frequently encountered dates on food products:

Hello Magazine stresses that the Use By date is the most critical for safety, especially for perishable items like dairy, fresh meat, and ready‑to‑eat meals. The Best Before date, on the other hand, is a guideline for peak quality and does not necessarily indicate danger after the date has passed.

2. Why “Use By” Is the Hardest to Interpret

The article notes that many consumers misinterpret the Use By date as a “sell‑by” or “best‑before” marker. It explains that the date is set by the manufacturer based on laboratory testing of the product’s microbiological safety. This testing accounts for the food’s type, its packaging, and the storage conditions it’s intended for.

A key takeaway is that Use By dates are only valid if the product has been stored properly. If a perishable item has been left out at room temperature for several hours, the date is effectively irrelevant – the food could be unsafe even before the printed date.

3. Interpreting Dates on Different Food Categories

Hello Magazine’s guide goes through examples across the grocery aisle:

• Fresh Meats and Fish: Use By dates are usually 2–5 days after purchase if kept refrigerated. Once frozen, the safe window extends but the Use By date remains a reference point.
• Dairy: Milk, yogurt, and cheese have short Use By periods, often just a few days. Cheeses can still be safe a week or more after the date if they’re properly wrapped.
• Bread and Bakery Items: Typically carry a Best Before date and can be eaten beyond that if stored correctly.
• Canned Goods and Dry Foods: Best Before dates can last for months or even years. The article reminds readers that if the can is dented, rusted, or swollen, it’s safest to discard it regardless of the date.
• Frozen Foods: These often only have a Best Before date, as the freezing process preserves safety. Yet, the article advises checking for freezer burn or off odors before consumption.

The article includes a handy visual table summarizing these points, which Hello Magazine’s editor calls “the cheat sheet for every grocery shopper.”

4. When to Throw It Out: A Practical Checklist

Beyond the dates, the article offers a quick checklist to decide if a product is still good to eat:

1. Check the Storage Conditions – Has the food been kept at the recommended temperature?
2. Inspect for Physical Changes – Mold, discoloration, or a sour smell are red flags.
3. Taste a Small Sample – If something feels off, discard it.
4. Know Your Product’s Shelf Life – Use the manufacturer’s guidelines plus your own senses.

For ready‑made meals, the article stresses that “once the package is opened, the Use By window shrinks to a few hours unless it’s refrigerated.” This is why many people rush to finish a boxed meal before the printed date even if it’s a Best Before label.

5. Reducing Food Waste Without Compromising Safety

One of the article’s most engaging sections discusses the environmental and economic impact of food waste. Hello Magazine references the UK’s Food Waste Reduction strategy, which highlights that over a third of all food produced in the UK is wasted. By understanding the real meaning behind dates, consumers can save money and reduce landfill burden.

Tips offered include:

• Plan Meals Around Expiry – Use items with an upcoming Use By date as the focus of your weekly menu.
• Proper Storage – Keep the fridge at 4 °C or lower and the freezer at –18 °C. Use airtight containers.
• First In, First Out (FIFO) – When stocking the fridge, place newer items behind older ones.
• Use Freezer‑Friendly Containers – Portion foods before freezing to avoid unnecessary waste.
• Compost or Reuse – If something is past its safety date but still edible (e.g., dried herbs), consider composting or using it in recipes where texture isn’t critical.

Hello Magazine also cites a UK government resource, the Food Standards Agency (FSA), which provides downloadable guidelines on proper storage and safe handling of foods. The FSA website includes a section on “Using the Date Labels on Food” that further elaborates on the science behind each label.

6. Quick Reference Links

The article provides a handful of hyperlinks for deeper dives:

• Food Standards Agency – “Use By, Best Before, and Sell By”: An official guide that explains regulatory frameworks and real‑world implications.
• Gov.uk – “Food Safety: Advice for Consumers”: Offers a broader look at food safety practices and how to handle food in the home.
• BBC Good Food – “How to Reduce Food Waste”: Features practical meal‑planning strategies.
• Hello Magazine’s own “Food Waste FAQ”: Answers common questions about the environmental impact of wasted food.

These links empower readers to explore the topic beyond the article’s summarised points.

7. Takeaway

Hello Magazine’s article is a concise, yet comprehensive primer on food expiry dates. The key points are:

1. Use By is the safety deadline – discard after this date, especially for perishable foods.
2. Best Before marks optimal quality – food may still be safe, but check for spoilage.
3. Sell By is an inventory tool – not a safety warning.
4. Storage conditions, physical inspection, and sense‑based judgement are the final arbiters of safety.
5. Understanding these nuances can dramatically reduce food waste and keep families safe.

By following the simple rules outlined, readers can confidently navigate grocery labels, make smarter shopping choices, and contribute to a more sustainable food system.