You May Be Tossing Food Too Early

If you've ever tossed out a carton of milk or a container of yogurt solely because the date on the packaging had passed, you're in good company. Many people throw away food simply because of the date printed on the label, even though, often, it's still perfectly edible, according to experts. With no federal regulations requiring standardized labels for dates on food except for baby formula, it's no surprise that deciphering terms like "Best Before," "Best By," Best If Used By," "Enjoy By," and "Sell By" can be mind-boggling, per the AP. What most people don't realize is that those labels are more about how fresh something is—not how safe the food is to eat. More:

• Food date labels vary by state and are determined by the food manufacturer. Researchers from the University of Maryland found that more than 50 different date labels are used across the United States.
• Unopened canned food like beans, tomatoes, fruit, vegetables, and any shelf-stable food package in liquid will last for years after the date stamped on its label. The same goes for boxes of soy milk or boxes of almond milk, or any food that's been heat-treated and sealed to stay safe without refrigeration.
• Dry goods like cookies, crackers and cereal also have a long shelf life because the low moisture in them doesn't allow bacteria to grow. "People can use their best judgment by smelling and tasting the product, because dry crackers and cookies and things of that nature may be stale, but they are not going to make you sick if you eat them," says Rachel Zemser, a San Francisco Bay Area food scientist. Extra precautions should be taken with beef, chicken, or fish, however.
• California became the first state in the US to standardize food labels by banning "Sell By" dates. The law that went into effect on July 1 requires manufacturers selling food in California to use two standardized labels: a "Best If Used By" label for peak quality and a "Use By" label for product safety. "Sell By" dates are used by stores to ensure products are being displayed for a reasonable amount of time before quality declines, says a rep for the California Grocers Association.
• In general, people should use their own judgment and look for signs like mold, strange odors, and unusual colors to decide whether or not to toss out food. And follow your taste buds. "Practice your own food stock rotation, buy appropriate amounts of food, don't buy giant amounts that you won't be able to eat," says Donald Schaffner, a food safety expert at Rutgers University. "Because who wants to eat poor quality food?"

More here.