‘Use-By’ or ‘Expiry’: The Safety Deadline
Think of the ‘Use-By’ or ‘Expiry’ date as a final deadline. It is all about safety. This date is used for foods that are highly perishable and can become unsafe to eat after a certain period. According to the Food Safety and Standards Authority of India
(FSSAI), you should not consume, cook, or even freeze food after its ‘Use-By’ date has passed. This applies even if the product looks and smells perfectly fine. The reason is that harmful bacteria that can cause food poisoning may be growing, even without any visible signs. You'll typically find this label on products like fresh milk, paneer, packaged meats, and ready-to-eat salads. Selling food past its ‘Use-By’ or ‘Expiry’ date is prohibited. Ignoring this date can pose a serious health risk, so it’s the one label you must always follow strictly.
‘Best-Before’: A Guide to Quality
The ‘Best-Before’ date is a completely different story. It’s a marker of quality, not safety. The FSSAI defines this date as the point up to which the food will retain its specific qualities, like flavour, texture, and nutritional value, provided it is stored correctly. After this date, the food is often still perfectly safe to consume. Your packet of biscuits might be slightly less crisp, or your canned soup may not taste as vibrant, but it is unlikely to harm you. This label is common on a wide range of products with a longer shelf life, such as cereals, pasta, spices, canned goods, and chocolates. So, if a product is past its ‘Best-Before’ date, there is no need to automatically throw it away. It's an invitation to use your senses to check if it's still good.
‘Date of Manufacture’ or ‘Packed-On’: The Starting Point
The ‘Date of Manufacture’ or ‘Packed-On’ date simply tells you when the food product was made or packaged. It’s the birthday of your food item, not its expiration. This date provides important context and helps you understand how fresh a product is, especially when used alongside a ‘Best-Before’ date. For example, if you are choosing between two jars of pickles, the one with the more recent manufacturing date is likely to be fresher. For products with a shelf life of less than three months, FSSAI regulations require the full date, month, and year of manufacture to be listed. For items with a longer shelf life, the month and year are sufficient. This date isn’t a guide for when to discard the item, but rather a tool to help you make more informed choices at the grocery store.
Trust Your Senses (Most of the Time)
When dealing with foods past their ‘Best-Before’ date, your own judgment is a powerful tool. Before you toss something, give it a quick check. Does it look right? Is there any visible mould or discolouration? Does it smell off or sour? Is the texture slimy or strange? If the answer to these questions is no, and the packaging is intact, the food is likely safe to eat. However, this rule does not apply to items past their ‘Use-By’ date. Dangerous pathogens on perishable foods are often invisible and have no smell, which is why the ‘Use-By’ date is a non-negotiable safety line. For everything else, a simple look-and-sniff test can be your best guide.
Smart Choices to Reduce Food Waste
Understanding these labels does more than just keep your kitchen safe—it helps fight food waste. A significant amount of household food waste happens because people throw out perfectly good items simply because they are past their ‘Best-Before’ date. Studies have shown that many consumers misunderstand these labels, leading them to discard food that is still edible. By learning the difference, you can save money and reduce your environmental footprint. Making a habit of checking the dates before you buy, storing food properly to maximise its life, and trusting your senses for quality-dated items are simple steps that can make a big difference in reducing the amount of food that ends up in the bin.
