Food date labels are designed to help consumers make safe and informed decisions, yet they are often misunderstood. Many people assume all dates mean the same thing, which can lead either to unnecessary food waste or to eating food that may no longer be safe. Understanding the difference between use by and best before dates is key to handling food responsibly. Food manufacturers set date labels based on testing that considers safety, quality, and shelf life. These dates assume the food has been stored correctly and that the packaging remains unopened. If food is exposed to heat, air, or moisture, its shelf life can be significantly reduced regardless of the printed date.
A use by date is primarily about safety. It appears on highly perishable foods such as fresh meat, fish, milk, soft cheeses, and ready-to-eat meals. After this date, the food may contain harmful levels of bacteria that are not always detectable by smell or appearance. Consuming food past its use by date can increase the risk of food poisoning, especially for vulnerable groups such as pregnant women, older adults, young children, and people with weakened immune systems. Foods with a use by date should not be eaten after that date and should not be frozen once the date has passed.
A best before date, on the other hand, relates to quality rather than safety. It indicates when the product is expected to be at its best in terms of taste, texture, and appearance. This label is commonly found on dry, frozen, or canned foods such as rice, pasta, cereals, biscuits, and sauces. After the best before date, the food may lose freshness or flavour, but it is often still safe to eat if it has been stored properly and shows no signs of spoilage.
By understanding these labels, consumers can make better decisions, protect their health, and avoid throwing away food unnecessarily. Next week we focus on expiry dates, storage, and reducing food waste safely.
Published in the Peebleshire News on 16th January 2026