Best-before vs Use-by: Know the difference

• Best-before dates indicate quality, not safety for shelf-stable food
• Use-by dates are strict safety deadlines for perishable items
• Understanding labels helps consumers reduce household food waste

It’s a familiar kitchen dilemma: a packet of biscuits or a carton of milk is past the date on its label. Do you toss it or is it still safe to eat? The answer depends entirely on understanding two very different kinds of dates.

Best-Before: A Mark of Quality

The 'Best-Before' date is all about quality, not safety. As defined by the Food Safety and Standards Authority of India (FSSAI), this date indicates the period during which the food will retain its optimal flavour, texture, and nutritional value. You'll typically find it on shelf-stable items like biscuits, chips, cereals, canned goods, and dry pasta. After this date, the food might not be at its peak freshness—your biscuits might be less crisp or your spices less aromatic—but it is generally still safe to consume, provided it has been stored correctly and the packaging is intact. Trust your senses: if the product looks, smells, and tastes fine, it’s likely perfectly good to eat.

Use-By: A Strict Safety Deadline

The 'Use-By' or 'Expiry' date is a completely different story. This is a safety instruction. It appears on highly perishable foods that can pose a health risk after a short period. Think of items like raw meat and fish, dairy products, and pre-prepared salads. The FSSAI defines the 'Use-By' date as the end of the period after which the food is not expected to have the quality and safety attributes consumers expect. Consuming food past its 'Use-By' date can expose you to harmful bacteria that cause foodborne illnesses, even if the food looks and smells normal. Unlike 'Best-Before' dates, this is a hard rule that should always be followed to avoid potential health risks.

Your Senses Are Your Guide (Usually)

For foods past their 'Best-Before' date, your senses are your best friend. Look for signs of spoilage like mould, an off-smell, or changes in texture or colour. Canned goods should be checked for dents, rust, or swelling, as these can indicate bacterial contamination. Hard cheeses can often be salvaged by cutting away any mouldy parts, but soft cheeses should be discarded at the first sign of spoilage as mould can spread invisibly. However, this sensory check does not apply to items past their 'Use-By' date. Pathogenic bacteria that cause illness can be present without any obvious signs.

The High Cost of Confusion

This common confusion has a massive impact beyond our kitchens. It is a major contributor to household food waste. When perfectly edible food is thrown away simply because it's past a 'Best-Before' date, it contributes to significant financial and environmental costs. In India, an average household wastes around 55 kg of food annually. Understanding these labels correctly empowers you to reduce waste, save money, and lessen your environmental footprint. By not discarding good food, you are making a more sustainable choice.

Tips for a Smarter Kitchen

To master your pantry and fridge, adopt a few simple habits. Practice the 'First In, First Out' (FIFO) method: organize your shelves so that older items are at the front and get used first. Ensure your food is stored according to package instructions—proper temperature and sealing can significantly extend its life. For foods approaching their 'Best-Before' date, think of ways to use them up, like turning slightly stale bread into croutons or using wilting vegetables in a soup. For items nearing their 'Use-By' date, either consume them promptly or freeze them to extend their safety window.