Expiration Dates on Food: What to Keep and What to Toss

If you've ever stared into your fridge holding a yogurt cup from last week and wondering, “Is this still okay?”, you’re not alone. Expiration dates on food can feel like a mystery. Do they mean “toss it now” or “still safe for another week”? Let’s break it all down so you know what’s worth saving, what’s past its prime, and how to stop wasting good food.

Me vs. My Mama: The Great Fridge Debate

My mother and I argue about this exact topic. She’ll eat things days—sometimes weeks—past the date like it’s no big deal. I, on the other hand, won’t touch it unless it’s a rare exception. If those bagged salad leaves still look green and crispy, I might risk it.

Here’s a little secret: I’m so extreme that I’ll toss something if it doesn’t smell exactly the same as when I opened it. Mayo? If it smells even a hair stronger than it did when I cracked the seal, it’s in the trash. But hey—don’t let my pickiness be your guide. Let’s walk through the real info.

What Expiration Dates on Food Really Mean

Most of the time, the date printed on food isn’t about safety—it’s about quality. Here’s a quick breakdown:

• Sell By – For store stock rotation. You can usually eat it after this date.

• Best By / Best If Used By – The manufacturer’s guess at when the flavor or texture might start to decline, not a safety deadline.

• Use By – A little more serious, especially for fresh items. Follow this more closely for things like deli meat or dairy.

• Freeze By – Just a suggestion for preserving quality. Not a throwaway date.

✅ Quick Tip: Food doesn’t magically turn bad at midnight on the expiration date. Look at it, smell it, taste it (when safe), your senses are your best tools.

Trust Your Gut… But Use Common Sense

I always say: If it looks bad, smells off, or feels slimy, let it go. That’s your rule of thumb for everything from meat to fruit.

• Mold? Toss it (unless it’s cheese that’s supposed to have it).

• Strange smell? Don’t risk it.

• Still smells fine, no weird spots, and looks like it did when you bought it? You’re probably in the clear.

That said, use extra caution with things like seafood, mayo-based items, and anything that’s been sitting out longer than 2 hours. Some foods just aren’t worth gambling on.

🚫 When It’s Time to Toss It

Food safety is important, especially with things like dairy, eggs, and anything that grows bacteria fast. Here’s when you should definitely let it go:

• It has mold you didn’t expect.

• The texture has changed (slimy lunch meat, clumpy milk).

• The smell is sour, metallic, or just “off.”

• You already reheated it more than once.

• It’s been sitting in the fridge for over a week and you just forgot about it. (We’ve all been there.)

And if you’re like me—just being honest—you’re going to toss it if it even feels suspicious. And that’s okay too.

Use the Dates, But Don’t Be Ruled By Them

Expiration dates on food are meant to guide you, not stress you out. Once you understand what they actually mean, you can stop wasting good food and avoid playing a guessing game with your stomach.

Keep it simple:

• Trust your eyes and nose.

• Store food properly.

• Label your leftovers with a date.

• And if you’re not sure, freeze it or toss it.

🗂️ Organizing Your Kitchen to Stay Ahead of Expiration Dates

One of the best ways to stop wasting food is just by knowing what you have and when you got it. It doesn’t have to be fancy or time-consuming, just a few habits can make a big difference.

• Freezer Tip: Write the date on anything you freeze, yes, even that extra pack of chicken thighs. A piece of tape and a marker go a long way.

• FIFO Rule: First In, First Out. When you bring home groceries, tuck the new stuff behind the older stuff. That includes freezer items, canned goods, and snacks in the pantry.

I know it can be a little irritating to shift cans or move frozen veggies around, but doing that saves you from finding an expired jar of salsa hiding in the back corner six months later.

🛒 Think of it like this: You’re setting future-you up to win. And future-you is gonna be real happy not wasting food (or money).

Need More Kitchen Tips?

If you found this helpful, you’ll love my Beginner’s Spice Guide—it breaks down what spices do, how to store them, and how not to overthink it.

And if you're hungry now (because who isn’t after cleaning out the fridge?), try this easy and tasty Italian Pasta Skillett, simple ingredients, big comfort.