There are no uniform or universally accepted descriptions used on food labels for open dating in the United States. As a result, there are a wide variety of phrases used on labels to describe quality dates.
Examples of commonly used phrases:
A "Best if Used By/Before" date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
A "Sell-By" date tells the store how long to display the product for sale for inventory management. It is not a safety date.
A “Use-By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula as described below.
A “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
Are Foods Safe to Eat After the Date Passes?
With an exception of infant formula (described below), if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident (Chill: Refrigerate Promptly).
Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.
Microorganisms such as molds, yeasts, and bacteria can multiply and cause food to spoil. Viruses are not capable of growing in food and do not cause spoilage. There are two types of bacteria that can be found on food: pathogenic bacteria, which cause foodborne illness, and spoilage bacteria, which do not cause illness but do cause foods to deteriorate and develop unpleasant characteristics such as an undesirable taste or odor making the food not wholesome.
When spoilage bacteria have nutrients (food), moisture, time, and favorable temperatures, these conditions will allow the bacteria to grow rapidly and affect the quality of the food. Food spoilage can occur much faster if food is not stored or handled properly. A change in the color of meat or poultry is not an indicator of spoilage (The Color of Meat and Poultry).
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