If you’ve ever tossed a can of beans or a box of cereal just because the date stamped on it came and went, you’re definitely not alone. Maybe you did it with a little pang of guilt. Or maybe you didn’t think twice—hey, if it’s past the date, it must be bad, right?
Well… not exactly.
Here’s the thing: those “Best By,” “Best Before,” and “Sell By” dates? They’re not expiration dates. Not in the way most of us think. And once you know what they actually mean, it might just change the way you see your pantry—and your grocery bill.
‘Best By’ Is Not a Deadline
Let’s clear this up: “Best By” and “Best Before” dates are suggestions, not ultimatums. They’re about quality, not safety.
So when you see a bag of rice that says “Best Before: March 2024” and it’s now April… it doesn’t mean it’s spoiled or dangerous. It just means that after that date, the company can’t guarantee the same flavor, texture, or color they intended.
Here’s a quick breakdown:
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Best By / Best Before: This is about peak quality. The food might be a little stale or less vibrant after the date, but it’s almost always safe to eat.
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Sell By: This is meant for retailers. It tells stores how long to display a product. It’s not for consumers at all.
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Use By: Slightly trickier. This is the closest thing to an expiration date, but still mostly about quality—except for infant formula, where it is federally regulated and safety-based.
In fact, the USDA even states that “if the date passes during home storage, a product should still be safe and wholesome if handled properly.” So yeah, that canned corn from last summer? Probably fine.
Why We Fall for the Date Trap
Part of the confusion around food dates is psychological. We see a printed date and assume it’s a hard stop—like the food turns into a pumpkin at midnight.
But it’s deeper than that.
There’s something about food safety that hits an emotional nerve. No one wants to risk getting sick. We want food to be fresh, clean, crisp. Add in decades of marketing that links freshness with value, and boom—we’ve wired ourselves to treat “Best Before” like “Definitely Trash After.”
Brands know this. Stores do too. A fresher-looking shelf means more sales. And tossing something “just to be safe” is easier than checking if it’s actually gone bad.
When Dates Do Matter
Now, don’t get it twisted—there are foods where ignoring dates is a bad idea.
Perishable items like deli meat, soft cheeses, fresh juices, and dairy products can harbor bacteria after a certain point, especially once opened. That date, combined with how long it’s been open and how it’s been stored, should guide your judgment.
Smell it. Check the texture. Has it separated or changed color? Trust your senses—they’re surprisingly good at this.
But for shelf-stable stuff like crackers, pasta, boxed rice, or yes—canned goods—the date is way less important than how the food looks, smells, and feels.
Canned Food: The Misunderstood Hero
Let’s talk cans, because they get a bad rap they absolutely do not deserve.
A properly sealed can of beans or tomatoes can last years past the stamped date. We’re talking 2–5 years, sometimes more—especially if it’s stored in a cool, dry place. During World War II, canned rations were stored for decades, and many were still safe to eat long after.
Here’s the simple truth: canned food is vacuum-sealed and heat-treated to kill bacteria. As long as the can itself is intact—no rust, dents, or bulging—it’s usually just fine.
Signs it’s not okay:
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The can is bloated or puffed out.
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It hisses when opened (in a bad way).
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There’s rust, leaking, or foul odor.
If you’re ever in doubt, throw it out—but don’t let the date on its own spook you.
A Quick Pantry Check: What Really Lasts?
Here’s a cheat sheet that might surprise you:
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White rice: Up to 30 years (yep—if stored airtight and cool)
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Dry pasta: 1–2 years past the date
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Flour: 6–12 months (more if frozen)
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Cooking oils: 6–12 months after opening
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Spices: Safe for years, though they lose flavor over time
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Cereal and crackers: Often fine for months beyond the date, maybe a little stale
The key? Airtight storage, away from heat and humidity. That’s it.
The Real Cost of Getting It Wrong
Here’s where it gets serious: In the U.S. alone, we throw away about 30–40% of our food supply each year. A huge chunk of that waste is because of confusion over date labels.
Think about that. Perfectly edible food going into the trash—while families struggle to afford groceries, and landfills overflow with methane-producing waste.
And for the average household? That adds up to over $1,800 a year in tossed food. That’s not just wasteful—it’s money down the drain.
So yeah, understanding those dates isn’t just about being clever—it’s about being responsible.
So… What Should You Do Instead?
Let’s keep this simple.
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Use your senses. Does it look right? Smell okay? Feel normal? If yes, it’s probably good.
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Store food better. Airtight containers, cool temps, and proper sealing go a long way.
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Rotate your pantry. Put newer items behind older ones. That way, you naturally use things in the right order.
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Don’t freak out. A stale cracker isn’t going to hurt you. It’s just… kinda sad.
If anything, treat “Best By” as a suggestion—like a gentle nudge, not a red flag.
Final Thoughts: Maybe Keep the Can After All
We’ve been taught to equate food dates with danger. But most of the time, that little number on the box or can is just a heads-up about quality, not a hard stop on safety.
So next time you’re eyeing that can of lentils or that slightly dusty bag of flour? Give it a sniff. Trust your gut—literally and figuratively.
You might just save yourself a trip to the store. And a little money. And a little guilt.
And honestly? That’s a win all around.
