Best By, Use By and Sell By: What Food Date Labels Mean

Quick answer

In the United States, apart from infant formula, federal rules do not require food to carry a date, and most dates that appear describe when a product is at its best quality, not when it becomes unsafe. "Best If Used By" signals peak flavour or quality, "Sell-By" is for the store, and a food kept properly at home past its date can still be safe until spoilage is evident.

What each label is meant to tell you

Date labels are a mix of voluntary manufacturer choices and a few legal requirements. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) explains that, except for infant formula, product dating is not required by federal regulations, so most dates reflect a company's estimate of quality rather than a safety deadline.

Common date phrases and what they are aimed at
Label	What it generally indicates	Who it is mainly for
Best If Used By (or Best Before)	When the product is expected to have its best flavour or quality; not a purchase or safety date	The consumer
Use-By	The last date recommended for using the product while at peak quality	The consumer
Sell-By	How long the store should display the product for sale	The retailer
Freeze-By	When to freeze the product to maintain its best quality	The consumer

FSIS has recommended that manufacturers who choose to add a date use the phrase "Best If Used By", because research found consumers readily understand that phrase as an indicator of quality rather than safety.

The one federal exception

Infant formula is the exception. Federal rules require a Use-By date on formula labels, and the date is tied to the nutrient content the label promises, not only to taste. Using formula after that date means it may no longer provide the stated amounts of nutrients. Formula is therefore the product to treat as a hard deadline, and the label is the guide.

Quality versus safety

Quality and safety are different questions. A packaged cracker or a box of cereal past its "best by" date may taste stale but is not made dangerous by the date passing. FSIS says that a product that passes its date during home storage should still be safe and wholesome if handled properly until the time spoilage is evident.

The words "if handled properly" carry weight. A date assumes the product was stored the way the label directs, for example refrigerated or kept dry. A perishable item left on the counter can become unsafe long before its printed date, and a date offers no protection against mishandling.

Spoilage versus safety
Question	Spoilage (quality)	Safety (illness risk)
What it means	The food has changed in a way you would notice	Harmful microorganisms may be present
Can you tell by looking or smelling?	Often yes: off odours, slime, mould, sour taste	Not always; harmful bacteria may not change smell or look
What the date helps with	Roughly when quality may decline	Not a reliable indicator of safety

A sensible way to decide at home

Start with how the food was stored. Food kept at safe temperatures in a sealed container is a different case from food that sat out. Then check condition: do not taste food to test it, and discard anything with mould, an off smell, an unusual colour or texture, or a bulging or leaking container. For perishable items, such as raw meat, poultry, seafood, dairy and prepared deli foods, FSIS food storage charts give recommended refrigerator and freezer times that matter more than the printed date once the package is opened.

Foods vary in how they behave. Shelf-stable products such as dried pasta, canned goods and many dry mixes usually decline in quality slowly. Some foods, such as honey, crystallize without becoming unsafe, as explained in Why Honey Crystallizes, which shows how a texture change differs from spoilage.

Reducing waste without taking risks

Because the date is a quality estimate, many households discard food that is still good. Planning meals, storing food correctly, freezing items before their dates, and moving older items to the front of the shelf reduce waste without ignoring safety. When a food is perishable, has been stored uncertainly, or is meant for someone at higher risk from food-borne illness, treat it with more caution and follow official storage guidance rather than the date alone.

When in doubt

If you are unsure whether a perishable food was kept cold enough, or you see signs of spoilage, throw it out. For specific cases such as pregnancy, young children, older adults or weakened immune systems, rely on current guidance from a health authority rather than on a date label.