The term expiry date is often used casually, but in many countries, it is not a legally defined food label. Instead, food regulations typically rely on use by and best before dates. Other terms, such as “display until” or “baked on,” may appear on packaging but are mainly intended for retailers rather than consumers. Understanding these distinctions helps prevent confusion and misuse. Storage plays a crucial role in how long food remains safe and edible. Date labels assume that products are stored according to the instructions on the packaging. For example, refrigerated foods kept above the recommended temperature may spoil much faster than expected. Similarly, once a product is opened, exposure to air and bacteria can shorten its lifespan. Many foods include guidance such as “consume within three days of opening,” which should always be followed even if the printed date is still valid.
Freezing is another way to extend the life of food, but timing matters. Foods should be frozen before their use by date, not after. Freezing slows bacterial growth and preserves safety, although it may affect texture and quality once thawed. Proper packaging is also important to prevent freezer burn and maintain freshness. Misunderstanding food dates is one of the leading causes of household food waste. Many people discard items as soon as a best before date passes, even though the food is still perfectly edible. Using common sense and your senses—checking for mold, unusual smells, or changes in texture—can help determine whether food is still suitable to eat.
In summary, use by dates must be respected for safety, while best before dates allow more flexibility. When combined with correct storage and thoughtful planning, this knowledge can reduce food waste while keeping meals safe. Understanding food labels empowers consumers to make choices that are healthier, more economical, and more sustainable.
Published in the Peebleshire News on 23rd January 2026