Some states, like Washington, require pull-date labeling on all perishable packaged food items. Others, like our neighbor Idaho, have no such regulations. And still other states, like New Hampshire, only require date labels on specific items like pre-wrapped sandwiches and cream products.
That’s great news for your BLT and all but, as you might imagine, this disparity leads to a whole lot of confusion and needless waste. Some folks, unsure if an item is still OK to consume past its best-by date, simply toss the food in question. Millennials in particular are more likely to mistakenly associate date labels with safety and to chuck an item that’s past its use-by date.
According to the United States Department of Agriculture, Americans waste about 30 to 40 percent of the U.S. food supply. That’s 39 million tons of food each year. What’s perhaps even more appalling to us compost pail-clutching Seattleites is that the Environmental Protection Agency estimates about 95 percent of that discarded food ends up in our landfills. Not cool.
So what can you do to cut down on how much food you waste? And how can you tell if your fruit has truly gone funky or if it’s still fine to eat? Let’s start by unwrapping the confusion around those food date labels.
Decoding food date labels
Since there’s no national standard about date labels and food safety, manufacturers use various phrases that mean the same or similar things. The next time you’re cleaning out your pantry, refer to this cheat sheet to help you decipher those labels.
- Best by, use by or best if used by: These phrases indicate the last date when an item will be at peak quality or flavor. The date is determined by the food manufacturer. Products may still be safe to eat after this date.
- Sell by or pull by: This tells retailers the last date an item can be sold or displayed on shelves. Products may still be safe to consume after this date. Some states, including Washington, allow stores to sell or donate products that have reached this date but are not yet spoiled.
- Packed on or closed on: This is when an item was packaged, sealed or canned. These dates are usually used to help retailers track stock and also pull items in case of a recall.
How to tell if your food has gone bad
Date labels aside, it’s still important to know whether or not your food is safe to eat, especially when it comes to perishable items like fresh produce, meat, eggs and dairy products.
So how do you know if that salmon fillet still gets two fins up? Well, for starters, pay attention to various cues that can help you identify if something is a little off, Javelli says.
“Look for visual signs of discoloration or mold. If the product gets mushy or really runny, if it smells bad, if the texture of fruit has become mushy or grainy, that’s probably a sign that it’s past its peak,” she explains. “For uncooked meat, if it becomes slimy or sticky, these are all signs, absolutely, that the product should not be used.”
Canned items, which can have a shelf life of anywhere from 2 to 5 years, shouldn’t have cracks, rust or a swollen appearance — all telltale signs that the food is no longer safe to consume.
Bread or other baked goods that sport spots of mold are not safe to eat, even if you tear off the parts with mold. Why not? There’s just no way of knowing how far those mold spores have spread, Javelli says.
And while the not-so-scientific sniff test can help you determine if your milk has soured, Javelli also notes that sometimes bacteria doesn’t create an obvious odor or visual change. In that case, it’s important to pay attention to the use-by date and how long the package has been opened or stored in your fridge.
Ways to keep your food safe
To keep that bacon from going bad in the first place — and to cut down on your compost contributions — you can also rely on a few preventive measures.
Always store your food at the proper temperature. Certain websites provide useful reference charts for how long to store your food and at what temperatures.
In general, refrigerators should be no warmer than 40 degrees Fahrenheit, while freezers should be kept at a chilly zero degrees. An inexpensive thermometer is an easy way to monitor this.
Keep containers covered in the refrigerator and always wipe up spills, especially from thawed meats, to help reduce the spread of bacteria. After your grocery store runs, put away perishable items as quickly as possible. The same applies to leftovers, which shouldn’t be left out for longer than two hours.
Javelli says these precautions are especially important for people who are immune compromised or have a medical condition that may make them more susceptible to foodborne illnesses.