When my daughter came down to take care of me and my husband in our old age, she immediately threw out much of the food we had in the refrigerator and pantry because it had expired dates. My husband had a fit because, he said, “It was perfectly fine.”
Some of items were pretty old, and she isn’t the first family member that has reacted this way, but I hate wasting food for whatever reason. Thus, I decided this was a worthy subject of investigation.
MANY OF US MAY BE WASTING FOOD
After reading through many internet articles written by reliable sources, I came to the conclusion that there is a preponderance of evidence that many of us are being misled by food expiration dates and the way food products are labeled. Not everything is as it seems!
▼ Image Source: www.jeffersonhealth.org
Some of items were pretty old, and she isn’t the first family member that has reacted this way, but I hate wasting food for whatever reason. Thus, I decided this was a worthy subject of investigation.
MANY OF US MAY BE WASTING FOOD
After reading through many internet articles written by reliable sources, I came to the conclusion that there is a preponderance of evidence that many of us are being misled by food expiration dates and the way food products are labeled. Not everything is as it seems!
▼ Image Source: www.jeffersonhealth.org
PRODUCT DATING IS NOT REQUIRED BY FEDERAL REGULATIONS
The USDA Food and Safety Inspection Service writes, “Except for infant formula, product dating is not required by federal regulations. For meat, poultry and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful, not misleading and in compliance with FSIS regulations. To comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as ‘Best if Used By’.
Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.” www.fsis.usda.gov/food-safety/
WHAT ARE THE EXPIRATION DATES ON FOOD?
● Product dating is not required by federal regulations (except baby formula).
For meat, poultry and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful, not misleading and in compliance with FSIS regulations.
● There is no standardization in expiration labeling of food products (except baby formula).
Expiration dates may be printed with different verbiage and can vary widely between brands, even for identical products, based on the manufacturers’ testing or marketing choices. This alone highlights that expiration dates are conservative estimates, not precise expiration points.
The USDA Food and Safety Inspection Service writes, “Except for infant formula, product dating is not required by federal regulations. For meat, poultry and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful, not misleading and in compliance with FSIS regulations. To comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as ‘Best if Used By’.
Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.” www.fsis.usda.gov/food-safety/
WHAT ARE THE EXPIRATION DATES ON FOOD?
● Product dating is not required by federal regulations (except baby formula).
For meat, poultry and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful, not misleading and in compliance with FSIS regulations.
● There is no standardization in expiration labeling of food products (except baby formula).
Expiration dates may be printed with different verbiage and can vary widely between brands, even for identical products, based on the manufacturers’ testing or marketing choices. This alone highlights that expiration dates are conservative estimates, not precise expiration points.
 |  |  |
Image Source: www.marvelfoods.com Image Source: www.yahoo.com Image Source: http://www.sheetlabels.com
● "Best by" or "Use by" dates are recommended labeling by the USDA for quality, not safety. These dates indicate when the manufacturer believes the product will be at its optimal flavor, texture, or nutritional value (i.e. peak quality) After this date, the quality might decline, but the food is generally still safe to eat if stored properly.
The “Use By” date found on perishable items like meat or dairy, is the closest to a safety-related date. It suggests the last day the product is expected to be at peak quality, though it may still be safe beyond that if stored properly.
● “Sell by” dates are guide to retailers on inventory management. Also, a "Sell-By" date for eggs is required by certain states where the eggs are marketed. California law mandates a "sell by" date on egg cartons of no more than 45 days from the pack date.
▼ Image Source: www.fashionlady.in
The “Use By” date found on perishable items like meat or dairy, is the closest to a safety-related date. It suggests the last day the product is expected to be at peak quality, though it may still be safe beyond that if stored properly.
● “Sell by” dates are guide to retailers on inventory management. Also, a "Sell-By" date for eggs is required by certain states where the eggs are marketed. California law mandates a "sell by" date on egg cartons of no more than 45 days from the pack date.
▼ Image Source: www.fashionlady.in
● Trust Your Senses
The USDA recommends that consumers should rely on sensory evaluation for food safety.
• Smell: Spoiled food often smells sour, rancid, or “off.”
• Sight: Look for mold, discoloration, or texture changes such as
slime or mushiness).
• Taste: If it looks and smells okay, a tiny taste can confirm. Spit it out if it’s off.
Next time you spot an “expired” date, don’t just chuck it. Sniff, inspect, and consider the context. You might be surprised how much “expired” food is still perfectly good—and how much power you have to decide for yourself.
● “Void” After Opened
All dates are essentially “void” after the packaging has been opened.
DRUGS
This article is not about drugs expiration dates, but a mention doesn’t hurt. Drug expiration dates reflect the time period during which the product is known to remain stable, which means it retains its strength, quality, and purity when it is stored according to its labeled storage conditions. It has nothing to do with safety.
Certain drugs are exempt; with no dosage limitations that are stable for at least three years not require an expiration date. Homeopathic drug products are exempt from requirements, and allergenic extracts that are labeled "No U.S. Standard of Potency" are exempt from the requirements. www.provisionfda.com/fda-regulation
SAFE AND PROPER FOOD STORAGE IS KEY
Optimal safe and proper storage conditions are more important than expiration dates when it comes to food safety. Even if the date expires during home storage, the U.S. Department of Agriculture guidelines say that a product should be “safe, wholesome and of good quality if handled properly and kept at 40 degrees Fahrenheit or below."
How long food lasts depends on the type of food, length of time the food sat on the store shelf before you bought it, the temperature of the food while it was in the store, its packaging, how efficiently your refrigerator or freezer runs and the temperature in your cupboards. While you can’t control all of these factors, you have some precautions you can take. For example, always read the package labels and buy the products with the most distant expiration dates.
And remember the most basic of rules: When in doubt, throw it out.”
ndsu.edu/agriculture/food-storage-guide ▼ Image Source: www.tv9marathi.com
The USDA recommends that consumers should rely on sensory evaluation for food safety.
• Smell: Spoiled food often smells sour, rancid, or “off.”
• Sight: Look for mold, discoloration, or texture changes such as
slime or mushiness).
• Taste: If it looks and smells okay, a tiny taste can confirm. Spit it out if it’s off.
Next time you spot an “expired” date, don’t just chuck it. Sniff, inspect, and consider the context. You might be surprised how much “expired” food is still perfectly good—and how much power you have to decide for yourself.
● “Void” After Opened
All dates are essentially “void” after the packaging has been opened.
DRUGS
This article is not about drugs expiration dates, but a mention doesn’t hurt. Drug expiration dates reflect the time period during which the product is known to remain stable, which means it retains its strength, quality, and purity when it is stored according to its labeled storage conditions. It has nothing to do with safety.
Certain drugs are exempt; with no dosage limitations that are stable for at least three years not require an expiration date. Homeopathic drug products are exempt from requirements, and allergenic extracts that are labeled "No U.S. Standard of Potency" are exempt from the requirements. www.provisionfda.com/fda-regulation
SAFE AND PROPER FOOD STORAGE IS KEY
Optimal safe and proper storage conditions are more important than expiration dates when it comes to food safety. Even if the date expires during home storage, the U.S. Department of Agriculture guidelines say that a product should be “safe, wholesome and of good quality if handled properly and kept at 40 degrees Fahrenheit or below."
How long food lasts depends on the type of food, length of time the food sat on the store shelf before you bought it, the temperature of the food while it was in the store, its packaging, how efficiently your refrigerator or freezer runs and the temperature in your cupboards. While you can’t control all of these factors, you have some precautions you can take. For example, always read the package labels and buy the products with the most distant expiration dates.
And remember the most basic of rules: When in doubt, throw it out.”
ndsu.edu/agriculture/food-storage-guide ▼ Image Source: www.tv9marathi.com
Bacteria multiplies rapidly between 40 degrees and 140 degrees Fahrenheit, something that can happen anytime, regardless of the date on the package. Food lasts longer if kept at the right temperature (fridge at 35–40°F, freezer at 0°F) and in sealed containers.
Recommendations for storing canned foods:
• Store canned food in a cool, dry place, ideally between 50°F and 70°F (10°C to 21°C).
• Avoid exposure to extreme temperatures, both hot and cold, which can compromise the can integrity.
• Keep away from direct sunlight to prevent heat buildup.
• Do not store cans in damp areas, as moisture can lead to rust and spoilage.
Remember, to avoid illness, food must be stored correctly.
Can Food Be Donated After the Date Passes?
Yes. The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not showing signs of spoilage. Food banks, other charitable organizations, and consumers should evaluate the quality of the product before its distribution and consumption to determine whether there are noticeable changes in wholesomeness. www.fsis.usda.gov/food-safety
HOW TO TELL IF FOOD IS STILL GOOD: A PRACTICAL GUIDE
(Excerpted from thefoodiediary.com/are-expiration-dates-accurate)
Expiration dates guide consumer, but they are not the final word. You must use your senses to evaluate different types of food to decide if they’re still safe and palatable.
Bacteria multiplies rapidly between 40 degrees and 140 degrees Fahrenheit, something that can happen anytime, regardless of the date on the package. And remember, “spoiled” is not necessarily “contaminated.” Know that you can't smell or taste contamination.
Recommendations for storing canned foods:
• Store canned food in a cool, dry place, ideally between 50°F and 70°F (10°C to 21°C).
• Avoid exposure to extreme temperatures, both hot and cold, which can compromise the can integrity.
• Keep away from direct sunlight to prevent heat buildup.
• Do not store cans in damp areas, as moisture can lead to rust and spoilage.
Remember, to avoid illness, food must be stored correctly.
Can Food Be Donated After the Date Passes?
Yes. The quality of perishable products may deteriorate after the date passes but the products should still be wholesome if not showing signs of spoilage. Food banks, other charitable organizations, and consumers should evaluate the quality of the product before its distribution and consumption to determine whether there are noticeable changes in wholesomeness. www.fsis.usda.gov/food-safety
HOW TO TELL IF FOOD IS STILL GOOD: A PRACTICAL GUIDE
(Excerpted from thefoodiediary.com/are-expiration-dates-accurate)
Expiration dates guide consumer, but they are not the final word. You must use your senses to evaluate different types of food to decide if they’re still safe and palatable.
Bacteria multiplies rapidly between 40 degrees and 140 degrees Fahrenheit, something that can happen anytime, regardless of the date on the package. And remember, “spoiled” is not necessarily “contaminated.” Know that you can't smell or taste contamination.
Dairy
These products are prone to spoilage due to high water content and natural bacteria., but the date isn’t a magic cutoff. Store dairy on the fridge’s middle shelves, not the door, where temperature fluctuates.
• Milk
Pasteurized milk up to a week past its date if kept at 35–40°F (2–4°C).
Smell first—if it’s sour, it’s gone bad. Look for curdling or a yellowish color. If it passes the sniff test and looks fine, it is safe to use, especially for cooking.
• Cheese
Hard cheeses like cheddar or Parmesan can last months beyond their date if unopened. Cut away mold on hard cheese least an inch around.
Soft cheeses like brie or cream cheese: discard if moldy or smell of ammonia.
• Yogurt
Unopened yogurt can be good for 2–3 weeks past its date; open, 1-2 weeks if smells and tastes normal.
Meat, Poultry, and Fish
Raw meat and particularly seafood are more time-sensitive due to bacteria like Salmonella or Listeria. The “Use By” date here is worth heeding, but proper storage can extend usability. Freeze meat if you won’t use it by the date—thaw it safely in the fridge when ready to cook.
• Raw Meat/Poultry
If it’s past the date but does not smell sour or sulfurous, isn’t slimy or discolored, it’s likely okay. Freezing before the date stops the clock—meat can last 6–12 months frozen. Cooked meat lasts about 3–4 days in the fridge if it looks and smells fine.
• Fish
Fresh fish should have a mild, ocean-like smell, not a strong “fishy” odor. Past the date, check for sliminess or dull, cloudy flesh. Frozen fish can last 6–9 months.
• Deli Meats
Unopened packs can go a couple of weeks past the date; opened, they’re good for 3–5 days. Sliminess, off smells, or iridescent sheen mean it’s time to toss them.
Eggs
Eggs are a classic example of expiration-date confusion. The “Sell By” or “Pack Date” (a Julian date like “032” for February 1) is often misread as an expiration.
• How to Test
Drop an egg in a glass of water. Fresh eggs sink; older but still-good eggs tilt or stand upright; bad eggs float (due to gas buildup from spoilage). Past the date, eggs can last 3–5 weeks in the fridge if they pass this test and have no cracks or off odors when opened.
• Storage
Keep eggs in their carton on a fridge shelf to maintain humidity and temperature.
Pantry Staples
Dry and canned foods often outlast their dates by months or even years. Store items away from heat and light to maximize shelf life.
Pantry Staples
Dry and canned foods often outlast their dates by months or even years. Store items away from heat and light to maximize shelf life.
• Canned Goods
High-acid foods (tomatoes, pineapple) last 12–18 months; beyond expiration date. Low-acid (vegetables, meat) can go 2–5 years. Signs of spoilage include bulging, rust, and leaks. If the can is intact and the food smells and looks normal, it’s typically safe.
• Pasta/Rice/Cereal
Unopened, these can last years past their date in a cool, dry place. Once opened, watch for pantry pests (tiny bugs) or rancid smells from oils in whole grains.
• Spices
They don’t spoil but lose potency after 1–3 years. Sniff them—if the aroma’s weak, they won’t add much flavor, but they’re still safe.
Bread and Baked Goods
Bread’s “Best By” date is about staleness, not safety, unless mold appears. Refrigerate bread to slow mold, though it may dry out faster.
• Bread
Past the date, it might be dry but fine if there’s no mold. Freezing extends life for months. Moldy spots mean toss the whole loaf—spores spread invisibly.
• Pastries
Cream-filled items spoil faster (check for sour smells); dry cookies or cakes can last weeks if sealed.
Fruits and Vegetables
Fresh produce rarely has dates, but packaged items like bagged salads do. Store fruits and veggies separately—some fruits (like apples) release ethylene gas that speeds up spoilage.
• Fresh Produce
Wilted greens or soft spots don’t always mean it’s bad—cut away the bad parts. Slimy textures or foul odors are the red flags.
• Packaged Salads
Past the date, check for slime, browning, or off smells. Unopened bags can last a few days extra if stored cold.
• Cooking Oils
“Cooking oil” is an general term for every oil that you can use to cook with, including vegetable oils and animal fats such as butter, lard, or even bacon grease.
Fortunately, when buying a bottle labeled “cooking oil,” is usually made of refined soybean oil, canola oil, sunflower oil or avocado oil. Cooking oils last about 2 yeard unopened and around 6 month after opening, assuming the contained is sealed tightly and sitting in a cool and dark place. canitgobad.net/can-cooking-oil-go-bad
If refrigerated at the proper temperature, safe storage ranges for some common items include:
A note about produce: Visibly aging produce can emit gases that speed the ripening of other produce. Use immediately or compost it. Know that you can't smell or taste contamination.
Storage Matters
JUST SAYIN'
Sources:
https://www.fsis.usda.gov/
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating
AI https://search.yahoo.com/
https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates
https://www.nytimes.com/2025/08/19/well/eat/food-expiration-dates-effective.html
https://www.nbcnews.com/select/shopping/food-expiration-dates-guidelines-rcna192700
https://cris.msu.edu/news/expiring-products/expiring-products-food-ingredients/
https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates
https://www.provisionfda.com/post/fda-regulation-of-product-label-with-expiration-dates
https://www.fda.gov/drugs/pharmaceutical-quality-resources/expiration-dates-questions-and-answers
https://www.aarp.org/health/healthy-living/home-food-safety-guidelines/
https://www.aarp.org/home-living/reducing-food-waste-smart-guide/
https://extension.umn.edu/preserving-and-preparing/storing-canned-food
https://www.nutrition.gov/topics/food-safety/safe-food-storage
https://www.simplyfrugal.ca/the-truth-about-food-expiration-dates/
https://thefoodiediary.com/are-expiration-dates-accurate-how-to-tell-if-food-is-still-good/
https://www.healthy-holistic-living.com/expiration-dates-lie/
https://www.canitgobad.net/can-cooking-oil-go-bad/
https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
https://www.ndsu.edu/agriculture/extension/publications/food-storage-guide-answers-question
https://www.thefdalawblog.com/2016/12/usda-recommends-best-if-used-by-date-for-food-product-dating/
https://www.cnet.com/home/kitchen-and-household/is-food-safe-to-eat-beyond-the-expiration-date-heres-what-an-expert-told-me/
These products are prone to spoilage due to high water content and natural bacteria., but the date isn’t a magic cutoff. Store dairy on the fridge’s middle shelves, not the door, where temperature fluctuates.
• Milk
Pasteurized milk up to a week past its date if kept at 35–40°F (2–4°C).
Smell first—if it’s sour, it’s gone bad. Look for curdling or a yellowish color. If it passes the sniff test and looks fine, it is safe to use, especially for cooking.
• Cheese
Hard cheeses like cheddar or Parmesan can last months beyond their date if unopened. Cut away mold on hard cheese least an inch around.
Soft cheeses like brie or cream cheese: discard if moldy or smell of ammonia.
• Yogurt
Unopened yogurt can be good for 2–3 weeks past its date; open, 1-2 weeks if smells and tastes normal.
Meat, Poultry, and Fish
Raw meat and particularly seafood are more time-sensitive due to bacteria like Salmonella or Listeria. The “Use By” date here is worth heeding, but proper storage can extend usability. Freeze meat if you won’t use it by the date—thaw it safely in the fridge when ready to cook.
• Raw Meat/Poultry
If it’s past the date but does not smell sour or sulfurous, isn’t slimy or discolored, it’s likely okay. Freezing before the date stops the clock—meat can last 6–12 months frozen. Cooked meat lasts about 3–4 days in the fridge if it looks and smells fine.
• Fish
Fresh fish should have a mild, ocean-like smell, not a strong “fishy” odor. Past the date, check for sliminess or dull, cloudy flesh. Frozen fish can last 6–9 months.
• Deli Meats
Unopened packs can go a couple of weeks past the date; opened, they’re good for 3–5 days. Sliminess, off smells, or iridescent sheen mean it’s time to toss them.
Eggs
Eggs are a classic example of expiration-date confusion. The “Sell By” or “Pack Date” (a Julian date like “032” for February 1) is often misread as an expiration.
• How to Test
Drop an egg in a glass of water. Fresh eggs sink; older but still-good eggs tilt or stand upright; bad eggs float (due to gas buildup from spoilage). Past the date, eggs can last 3–5 weeks in the fridge if they pass this test and have no cracks or off odors when opened.
• Storage
Keep eggs in their carton on a fridge shelf to maintain humidity and temperature.
Pantry Staples
Dry and canned foods often outlast their dates by months or even years. Store items away from heat and light to maximize shelf life.
Pantry Staples
Dry and canned foods often outlast their dates by months or even years. Store items away from heat and light to maximize shelf life.
• Canned Goods
High-acid foods (tomatoes, pineapple) last 12–18 months; beyond expiration date. Low-acid (vegetables, meat) can go 2–5 years. Signs of spoilage include bulging, rust, and leaks. If the can is intact and the food smells and looks normal, it’s typically safe.
• Pasta/Rice/Cereal
Unopened, these can last years past their date in a cool, dry place. Once opened, watch for pantry pests (tiny bugs) or rancid smells from oils in whole grains.
• Spices
They don’t spoil but lose potency after 1–3 years. Sniff them—if the aroma’s weak, they won’t add much flavor, but they’re still safe.
Bread and Baked Goods
Bread’s “Best By” date is about staleness, not safety, unless mold appears. Refrigerate bread to slow mold, though it may dry out faster.
• Bread
Past the date, it might be dry but fine if there’s no mold. Freezing extends life for months. Moldy spots mean toss the whole loaf—spores spread invisibly.
• Pastries
Cream-filled items spoil faster (check for sour smells); dry cookies or cakes can last weeks if sealed.
Fruits and Vegetables
Fresh produce rarely has dates, but packaged items like bagged salads do. Store fruits and veggies separately—some fruits (like apples) release ethylene gas that speeds up spoilage.
• Fresh Produce
Wilted greens or soft spots don’t always mean it’s bad—cut away the bad parts. Slimy textures or foul odors are the red flags.
• Packaged Salads
Past the date, check for slime, browning, or off smells. Unopened bags can last a few days extra if stored cold.
• Cooking Oils
“Cooking oil” is an general term for every oil that you can use to cook with, including vegetable oils and animal fats such as butter, lard, or even bacon grease.
Fortunately, when buying a bottle labeled “cooking oil,” is usually made of refined soybean oil, canola oil, sunflower oil or avocado oil. Cooking oils last about 2 yeard unopened and around 6 month after opening, assuming the contained is sealed tightly and sitting in a cool and dark place. canitgobad.net/can-cooking-oil-go-bad
If refrigerated at the proper temperature, safe storage ranges for some common items include:
- Ground meats, fresh poultry: 1 to 2 days
- Fresh beef, veal, lamb and pork (roasts, chops and steaks): 3 to 5 days
- Lunch meat, opened package/deli sliced: 3 to 5 days; unopened package: 2 weeks
- Leftovers: 3 to 4 days
- Cut fruit: 4 days
- Hard-boiled eggs: 1 week
- Chopped vegetables stored in an air-tight container: 1 week
- Pasteurized milk: 1 week beyond sell-by date
- Raw eggs in shell: 3 to 5 weeks
- Soft cheese, opened: 2 weeks. If mold develops, toss it.
- Hard cheese, opened: 3 to 4 weeks. If it develops a blue-green mold on the exterior, cut away the mold plus an additional half inch below it.
A note about produce: Visibly aging produce can emit gases that speed the ripening of other produce. Use immediately or compost it. Know that you can't smell or taste contamination.
Storage Matters
JUST SAYIN'
Sources:
https://www.fsis.usda.gov/
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating
AI https://search.yahoo.com/
https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates
https://www.nytimes.com/2025/08/19/well/eat/food-expiration-dates-effective.html
https://www.nbcnews.com/select/shopping/food-expiration-dates-guidelines-rcna192700
https://cris.msu.edu/news/expiring-products/expiring-products-food-ingredients/
https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates
https://www.provisionfda.com/post/fda-regulation-of-product-label-with-expiration-dates
https://www.fda.gov/drugs/pharmaceutical-quality-resources/expiration-dates-questions-and-answers
https://www.aarp.org/health/healthy-living/home-food-safety-guidelines/
https://www.aarp.org/home-living/reducing-food-waste-smart-guide/
https://extension.umn.edu/preserving-and-preparing/storing-canned-food
https://www.nutrition.gov/topics/food-safety/safe-food-storage
https://www.simplyfrugal.ca/the-truth-about-food-expiration-dates/
https://thefoodiediary.com/are-expiration-dates-accurate-how-to-tell-if-food-is-still-good/
https://www.healthy-holistic-living.com/expiration-dates-lie/
https://www.canitgobad.net/can-cooking-oil-go-bad/
https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
https://www.ndsu.edu/agriculture/extension/publications/food-storage-guide-answers-question
https://www.thefdalawblog.com/2016/12/usda-recommends-best-if-used-by-date-for-food-product-dating/
https://www.cnet.com/home/kitchen-and-household/is-food-safe-to-eat-beyond-the-expiration-date-heres-what-an-expert-told-me/
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