🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 143 (from laksa036)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa143.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates\')), getAhrefsUnparsedNoserviceFromURL(\'https://health.clevelandclinic.org/trash-it-or-eat-it-the-truth-about-expiration-dates\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/health.clevelandclinic.org\/trash-it-or-eat-it-the-truth-about-expiration-dates","crawl_time":1776598681,"first_indexed_time":1701355726,"http_code":200,"src_unparsed":"org,clevelandclinic!health,\/trash-it-or-eat-it-the-truth-about-expiration-dates s443","src_root_hash":"9889140825964526943","history_drop_reason":null,"meta_title":"Trash It or Eat It? The Truth About Expiration Dates","meta_descriptions":["Debating if you should pitch it or eat it? Our dietitian offers some tips about food “best by” dates for helping you decide."],"attrs_boilerpipe_text":"The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick.\nRegistered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups.\nNavigating food expiration dates\nYou’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety.\nAccording to the\nUSDA’s\nFood Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture.\nThese dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly.\nBut there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead.\nCheck your food for these surefire signs of spoilage:\nSmells “off.”\nIs moldy.\nHas a different texture than you would expect.\nHas an unpleasant taste.\nGeneral guidelines for freshness\nThese items should be safe in the fridge or pantry for the following amount of time:\nMilk:\n7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.)\nEggs\n: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.)\nGround meat\/poultry:\n1-2 days.\nCooked meat\/poultry:\n3-4 days.\nLunch meat:\n2 weeks unopened, or 3-5 days opened.\nDry pasta:\n1-2 years.\nSteaks:\n3-5 days.\nFresh poultry:\n1-2 days.\nCanned fruit\n: 12 to 18 months, or 5 to 7 days in the fridge after opening.\nRice and dried pasta\n: 2 years, or 3 to 4 days in the fridge after cooking.\nTips for freezing\nIf you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food.\n“Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says.\nTo preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food.\nFor the best quality, recommended freezer shelf life is:\nHamburger and other ground meats:\n3-4 months.\nChicken or turkey (whole):\n1 year.\nSoups and stews:\n2-3 months.\nLunch meat:\n1-2 months.\nLearn more about our\neditorial process\n.","attrs_markdown":"Locations:\n\n[Abu Dhabi](https:\/\/www.clevelandclinicabudhabi.ae\/)\\|[Canada](https:\/\/my.clevelandclinic.org\/canada)\\|[Florida](https:\/\/my.clevelandclinic.org\/florida)\\|[London](https:\/\/clevelandcliniclondon.uk\/)\\|[Nevada](https:\/\/my.clevelandclinic.org\/locations\/nevada)\\|[Ohio](https:\/\/my.clevelandclinic.org\/)\\|\n\n![Gray gradient](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/gray-gradient-left-16.59910877.svg?w=32&q=75)![Gray gradient](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/gray-gradient-right-32.dd7ce4e5.svg?w=64&q=75)\n\n- [Health Essentials](https:\/\/health.clevelandclinic.org\/)\n- [Health Library](https:\/\/my.clevelandclinic.org\/health)\n- [Find a Provider](https:\/\/my.clevelandclinic.org\/providers)\n- [Make an Appointment](https:\/\/my.clevelandclinic.org\/patients\/information\/access)\n- [News](https:\/\/newsroom.clevelandclinic.org\/)\n- [Careers](https:\/\/jobs.clevelandclinic.org\/)\n- [Contact Us](https:\/\/health.clevelandclinic.org\/contact-us)\n\n[![Cleveland Clinic logo](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/logo-ccf.1e52a22b.svg?w=3840&q=75)](https:\/\/my.clevelandclinic.org\/)[![Cleveland Clinic icon](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/CCFLogo.000428c6.svg?w=3840&q=75)](https:\/\/my.clevelandclinic.org\/)\n\n[![Health Essentials logo](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/HealthEssentials.b811bb06.svg?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/)\n\n![](https:\/\/zdbb.net\/l\/Dnl1wmWs8xCCpvWNCt9Egf\/?w=16&q=75)\n\n![Search Icon](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/search--green.d4218f47.svg?w=64&q=75)\n\nSearch\n\nAdvertisement\n\nAdvertisement\n\nMarch 26, 2020\/[Diet, Food & Fitness](https:\/\/health.clevelandclinic.org\/diet-food-fitness)\/[Nutrition](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/nutrition)\n\n# Trash It or Eat It? The Truth About Expiration Dates\nHow long is it really safe to keep foods?\n\n![Egg with expiration date stamp](https:\/\/assets.clevelandclinic.org\/transform\/LargeFeatureImage\/24f78d72-2252-4567-ae45-4b4308a57088\/expiraitonDate-164015559-770x533-1_jpg)\n\n**Image content:** This image is available to view online.\n\nView image online (https:\/\/assets.clevelandclinic.org\/transform\/24f78d72-2252-4567-ae45-4b4308a57088\/expiraitonDate-164015559-770x533-1\\_jpg)\n\nEgg with expiration date stamp\n\nThe label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick.\n\nAdvertisement\n\nCleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. [Policy](https:\/\/health.clevelandclinic.org\/advertising)\n\nRegistered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups.\n\n## Navigating food expiration dates\nYou’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety.\n\nAccording to the [USDA’s](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/food-labeling\/food-product-dating\/food-product-dating) Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture.\n\nThese dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly.\n\nBut there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead.\n\nCheck your food for these surefire signs of spoilage:\n\n- Smells “off.”\n- Is moldy.\n- Has a different texture than you would expect.\n- Has an unpleasant taste.\n### General guidelines for freshness\nThese items should be safe in the fridge or pantry for the following amount of time:\n\nAdvertisement\n\n- **Milk:** 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.)\n- **Eggs**: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.)\n- **Ground meat\/poultry:** 1-2 days.\n- **Cooked meat\/poultry:** 3-4 days.\n- **Lunch meat:** 2 weeks unopened, or 3-5 days opened.\n- **Dry pasta:** 1-2 years.\n- **Steaks:** 3-5 days.\n- **Fresh poultry:** 1-2 days.\n- **Canned fruit**: 12 to 18 months, or 5 to 7 days in the fridge after opening.\n- **Rice and dried pasta**: 2 years, or 3 to 4 days in the fridge after cooking.\n### Tips for freezing\nIf you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food.\n\n> “Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says.\n\nTo preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food.\n\nFor the best quality, recommended freezer shelf life is:\n\n- **Hamburger and other ground meats:** 3-4 months.\n- **Chicken or turkey (whole):** 1 year.\n- **Soups and stews:** 2-3 months.\n- **Lunch meat:** 1-2 months.\n\nAdvertisement\n\n[![Cleveland Clinic logo](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/logo-ccf.1e52a22b.svg?w=3840&q=75)](https:\/\/my.clevelandclinic.org\/)[![Cleveland Clinic icon](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/CCFLogo.000428c6.svg?w=3840&q=75)](https:\/\/my.clevelandclinic.org\/)\n\n[![Health Essentials logo](https:\/\/health.clevelandclinic.org\/_next\/static\/media\/HealthEssentials.b811bb06.svg?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/)\n\n![Subscription icon](https:\/\/assets.clevelandclinic.org\/transform\/482db8cd-aa1e-45b5-a2a4-cf6aa5e5d2d4\/Health-Essentials?w=256&q=75)\n\n## Better health starts here\nSign up for our Health Essentials emails for expert guidance on nutrition, fitness, sleep, skin care and more.\n\n[Example email](https:\/\/assets.clevelandclinic.org\/transform\/2ff943a2-abb1-4a1c-8ede-f8848703e789\/HealthEssentials-SampleEmail-2026)[Sign up](https:\/\/my.clevelandclinic.org\/health-essentials-sign-up)\n\n[Sign up](https:\/\/my.clevelandclinic.org\/health-essentials-sign-up)[Example email](https:\/\/assets.clevelandclinic.org\/transform\/2ff943a2-abb1-4a1c-8ede-f8848703e789\/HealthEssentials-SampleEmail-2026)\n\nLearn more about our [editorial process](https:\/\/my.clevelandclinic.org\/about\/website\/editorial-policy).\n\nAdvertisement\n\n## Related Articles\n[![Table with remnants of a meal, leftover food](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/14156e69-a670-46bc-b3b1-dd3a9c046c4e\/leftovers-1356202971?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/how-long-are-leftovers-good-for)\n\nNovember 13, 2025\/[Digestive](https:\/\/health.clevelandclinic.org\/health-conditions\/digestive-health)\n\n### [How Long Can You Safely Keep Leftovers?](https:\/\/health.clevelandclinic.org\/how-long-are-leftovers-good-for)\nhttps:\/\/health.clevelandclinic.org\/how-long-are-leftovers-good-for\n\nLeftovers can be kept in the fridge for three to four days or frozen for three to four months\n\n[![Rows of different kinds of rice](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/a9ee1be4-bbe0-456d-a87c-7b96620d4e38\/rice-variety-2199624275?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/arsenic-in-rice)\n\nAugust 18, 2025\/[Nutrition](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/nutrition)\n\n### [Should You Be Worried About Arsenic in Rice?](https:\/\/health.clevelandclinic.org\/arsenic-in-rice)\nhttps:\/\/health.clevelandclinic.org\/arsenic-in-rice\n\nUltimately, rice is safe to eat, but the type, where it’s grown and how you cook it may be factors to consider\n\n[![Kitchen sponge sitting on edge of dirty sink filled with dirty pans](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/6c1006e9-766c-4e16-aa90-135d90213838\/kitchen-sponge-dishes-176226925?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/cross-contamination-risks)\n\nJuly 10, 2025\/[Infectious Disease](https:\/\/health.clevelandclinic.org\/health-conditions\/infectious-disease)\n\n### [What Is Cross-Contamination and How Can You Avoid It?](https:\/\/health.clevelandclinic.org\/cross-contamination-risks)\nhttps:\/\/health.clevelandclinic.org\/cross-contamination-risks\n\nWashing your hands, thoroughly cleaning kitchen tools and preparing meat separately can reduce the risk of foodborne illness\n\n[![Raw chicken being cut up on cutting board](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/fe319fe8-b830-4b9a-948f-6f286edc9263\/prepare-raw-chicken-168372570?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/should-you-wash-raw-chicken)\n\nFebruary 14, 2025\/[Infectious Disease](https:\/\/health.clevelandclinic.org\/health-conditions\/infectious-disease)\n\n### [Should You Wash Raw Chicken?](https:\/\/health.clevelandclinic.org\/should-you-wash-raw-chicken)\nhttps:\/\/health.clevelandclinic.org\/should-you-wash-raw-chicken\n\nRinsing raw chicken raises the risk of spreading harmful bacteria and causing foodborne illness\n\n[![Arms of person bent down examining food in a bottom-of-fridge freezer bin](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/cf7cb5d6-9d8a-49f1-b044-0b8d19505f95\/freezer-food-1367907001?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/which-foods-from-your-fridge-to-toss-and-which-to-keep-after-a-power-outage)\n\nNovember 29, 2024\/[Nutrition](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/nutrition)\n\n### [Spoiler Alert: Refrigerated Food Can Go Bad During a Power Outage](https:\/\/health.clevelandclinic.org\/which-foods-from-your-fridge-to-toss-and-which-to-keep-after-a-power-outage)\nhttps:\/\/health.clevelandclinic.org\/which-foods-from-your-fridge-to-toss-and-which-to-keep-after-a-power-outage\n\nExtended outages lasting more than four hours can make food in your fridge unsafe to eat\n\n[![Close-up of a fruit fly](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/6b3eec69-c27b-4c84-a227-1f0539924124\/fruit-fly-115915277?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/how-to-get-rid-of-fruit-flies)\n\nOctober 30, 2024\/[Primary Care](https:\/\/health.clevelandclinic.org\/living-healthy\/primary-care)\n\n### [How To Get Rid of Fruit Flies for Good](https:\/\/health.clevelandclinic.org\/how-to-get-rid-of-fruit-flies)\nhttps:\/\/health.clevelandclinic.org\/how-to-get-rid-of-fruit-flies\n\nMake your home a no-fly zone by cleaning your drains, refrigerating your produce and DIYing a fruit fly trap\n\n[![Person wearing oven mitts removing warmed up chicken on a ceramic plate from a microwave](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/b93bab3f-25c7-4874-8ee5-266fb59675ef\/microwave-food-1161894457?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/are-microwaves-bad-for-you)\n\nSeptember 26, 2024\/[Nutrition](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/nutrition)\n\n### [Are Microwaves Bad for You? Common Misconceptions Explained](https:\/\/health.clevelandclinic.org\/are-microwaves-bad-for-you)\nhttps:\/\/health.clevelandclinic.org\/are-microwaves-bad-for-you\n\nMicrowaves use non-ionizing radiation and haven’t been shown to cause cancer — follow food safety practices and use microwave-safe containers\n\n[![Group of happy people sitting around table full of food, having a cookout](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/60e328c6-0cae-4734-99d8-aa53da304f66\/cookout-friends-659856519?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/how-long-do-cookout-leftovers-last)\n\nJuly 1, 2024\/[Nutrition](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/nutrition)\n\n### [How Long Can Cookout Food Sit Out?](https:\/\/health.clevelandclinic.org\/how-long-do-cookout-leftovers-last)\nhttps:\/\/health.clevelandclinic.org\/how-long-do-cookout-leftovers-last\n\nOnce perishable food hits the table, it’s typically good for about two hours\n\n## Trending Topics\n[![Person walking outdoors, looking at smartphone](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/c10f2c1c-3976-499f-b183-d6facbc668eb\/california-sober-1133287692?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/what-is-cali-sober)\n\n[Mental Health](https:\/\/health.clevelandclinic.org\/health-conditions\/mental-health)\n\n### [What Does It Mean To Be ‘California Sober’?](https:\/\/health.clevelandclinic.org\/what-is-cali-sober)\nhttps:\/\/health.clevelandclinic.org\/what-is-cali-sober\n\nThis ‘harm reduction’ approach to sobriety involves subbing one substance for another — a method that isn’t backed by research\n\n[![Caregiver applying makeup to smiling teen](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/d46853f3-4bcf-483b-a969-21e217e1d467\/mom-and-teen-makeup-fun-2253970391?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/does-your-child-want-to-wear-makeup-5-things-you-should-know)\n\n[Children’s Health](https:\/\/health.clevelandclinic.org\/living-healthy\/childrens-health)\n\n### [Is It OK for Your Kid To Wear Makeup? 5 Things To Consider](https:\/\/health.clevelandclinic.org\/does-your-child-want-to-wear-makeup-5-things-you-should-know)\nhttps:\/\/health.clevelandclinic.org\/does-your-child-want-to-wear-makeup-5-things-you-should-know\n\nEducate your child about body image, expectations and skin care first\n\n[![Person in long-sleeve swimwear, scratching at their itchy wrist](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/f861debb-bad0-4b41-a55d-e23757918e2b\/chlorine-reaction-pool-1521871387?w=3840&q=75)](https:\/\/health.clevelandclinic.org\/chlorine-rash)\n\n[Skin Care & Beauty](https:\/\/health.clevelandclinic.org\/health-conditions\/skin-care-beauty)\n\n### [Is That a Chlorine Rash? What Your Skin Is Telling You](https:\/\/health.clevelandclinic.org\/chlorine-rash)\nhttps:\/\/health.clevelandclinic.org\/chlorine-rash\n\nA true chlorine allergy is extremely rare — it’s far more likely that you have a damaged skin barrier\n\n## Health Categories To Explore\n[![Brain & Nervous System Icon](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/a1fee7a1-b531-4bb5-83f8-2ace3380adeb\/icon-Brain-and-Nervous-System?w=128&q=75)](https:\/\/health.clevelandclinic.org\/health-conditions\/brain-nervous-system)[Brain & Nervous System](https:\/\/health.clevelandclinic.org\/health-conditions\/brain-nervous-system)\n\n[![Children's Health Icon](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/03fb80e3-5678-49ca-bc45-2a9c89ce8b44\/icon-Childrens-Health?w=128&q=75)](https:\/\/health.clevelandclinic.org\/living-healthy\/childrens-health)[Children’s Health](https:\/\/health.clevelandclinic.org\/living-healthy\/childrens-health)\n\n[![Exercise & Fitness Icon](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/9b53a14f-4ea0-42f6-bcd7-ad4296165115\/icon-Exercise-and-Fitness?w=128&q=75)](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/exercise-fitness)[Exercise & Fitness](https:\/\/health.clevelandclinic.org\/diet-food-fitness\/exercise-fitness)\n\n[![Heart Health Icon](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/317a9fd3-ba2c-4be2-a62d-6c975f3e34bc\/icon-Heart-Health?w=128&q=75)](https:\/\/health.clevelandclinic.org\/health-conditions\/heart-health)[Heart Health](https:\/\/health.clevelandclinic.org\/health-conditions\/heart-health)\n\n[![Men's Health Icon](https:\/\/assets.clevelandclinic.org\/transform\/StoryPanel\/6ed57815-f52e-414d-9365-8e9de2652dad\/icon-Mens-Health?w=128&q=75)](https:\/\/health.clevelandclinic.org\/living-healthy\/mens-health)[Men’s Health](https:\/\/health.clevelandclinic.org\/living-healthy\/mens-health)\n\n[![Mental Health 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Practices](https:\/\/my.clevelandclinic.org\/about\/website\/privacy-practices)[Non-Discrimination and Availability](https:\/\/my.clevelandclinic.org\/about\/website\/non-discrimination-notice)\n\n#### Resources\n[Mobile Apps](https:\/\/my.clevelandclinic.org\/mobile-apps)[Podcasts](https:\/\/my.clevelandclinic.org\/podcasts\/health-essentials)\n\n9500 Euclid Avenue, Cleveland, Ohio 44195 \\| [800\\.223.2273](tel:8002232273) \\| © 2026 Cleveland Clinic. All Rights Reserved.","attrs_readable_markdown":"The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick.\n\nRegistered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups.\n\n## Navigating food expiration dates\nYou’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety.\n\nAccording to the [USDA’s](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/food-labeling\/food-product-dating\/food-product-dating) Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture.\n\nThese dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly.\n\nBut there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead.\n\nCheck your food for these surefire signs of spoilage:\n\n- Smells “off.”\n- Is moldy.\n- Has a different texture than you would expect.\n- Has an unpleasant taste.\n### General guidelines for freshness\nThese items should be safe in the fridge or pantry for the following amount of time:\n\n- **Milk:** 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.)\n- **Eggs**: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.)\n- **Ground meat\/poultry:** 1-2 days.\n- **Cooked meat\/poultry:** 3-4 days.\n- **Lunch meat:** 2 weeks unopened, or 3-5 days opened.\n- **Dry pasta:** 1-2 years.\n- **Steaks:** 3-5 days.\n- **Fresh poultry:** 1-2 days.\n- **Canned fruit**: 12 to 18 months, or 5 to 7 days in the fridge after opening.\n- **Rice and dried pasta**: 2 years, or 3 to 4 days in the fridge after cooking.\n### Tips for freezing\nIf you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food.\n\n> “Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says.\n\nTo preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food.\n\nFor the best quality, recommended freezer shelf life is:\n\n- **Hamburger and other ground meats:** 3-4 months.\n- **Chicken or turkey (whole):** 1 year.\n- **Soups and stews:** 2-3 months.\n- **Lunch meat:** 1-2 months.\n\nLearn more about our [editorial process](https:\/\/my.clevelandclinic.org\/about\/website\/editorial-policy).","meta_canonical":null}

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Meta Title	Trash It or Eat It? The Truth About Expiration Dates
Meta Description	Debating if you should pitch it or eat it? Our dietitian offers some tips about food “best by” dates for helping you decide.
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Boilerpipe Text	The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick. Registered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups. Navigating food expiration dates You’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety. According to the USDA’s Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture. These dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly. But there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead. Check your food for these surefire signs of spoilage: Smells “off.” Is moldy. Has a different texture than you would expect. Has an unpleasant taste. General guidelines for freshness These items should be safe in the fridge or pantry for the following amount of time: Milk: 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.) Eggs : 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.) Ground meat/poultry: 1-2 days. Cooked meat/poultry: 3-4 days. Lunch meat: 2 weeks unopened, or 3-5 days opened. Dry pasta: 1-2 years. Steaks: 3-5 days. Fresh poultry: 1-2 days. Canned fruit : 12 to 18 months, or 5 to 7 days in the fridge after opening. Rice and dried pasta : 2 years, or 3 to 4 days in the fridge after cooking. Tips for freezing If you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food. “Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says. To preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food. For the best quality, recommended freezer shelf life is: Hamburger and other ground meats: 3-4 months. Chicken or turkey (whole): 1 year. Soups and stews: 2-3 months. Lunch meat: 1-2 months. Learn more about our editorial process .
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The Truth About Expiration Dates How long is it really safe to keep foods? ![Egg with expiration date stamp](https://assets.clevelandclinic.org/transform/LargeFeatureImage/24f78d72-2252-4567-ae45-4b4308a57088/expiraitonDate-164015559-770x533-1_jpg) Image content: This image is available to view online. View image online (https://assets.clevelandclinic.org/transform/24f78d72-2252-4567-ae45-4b4308a57088/expiraitonDate-164015559-770x533-1\_jpg) Egg with expiration date stamp The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick. Advertisement Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. [Policy](https://health.clevelandclinic.org/advertising) Registered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups. ## Navigating food expiration dates You’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety. According to the [USDA’s](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating) Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture. These dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly. But there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead. Check your food for these surefire signs of spoilage: - Smells “off.” - Is moldy. - Has a different texture than you would expect. - Has an unpleasant taste. ### General guidelines for freshness These items should be safe in the fridge or pantry for the following amount of time: Advertisement - Milk: 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.) - Eggs: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.) - Ground meat/poultry: 1-2 days. - Cooked meat/poultry: 3-4 days. - Lunch meat: 2 weeks unopened, or 3-5 days opened. - Dry pasta: 1-2 years. - Steaks: 3-5 days. - Fresh poultry: 1-2 days. - Canned fruit: 12 to 18 months, or 5 to 7 days in the fridge after opening. - Rice and dried pasta: 2 years, or 3 to 4 days in the fridge after cooking. ### Tips for freezing If you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food. > “Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says. To preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food. For the best quality, recommended freezer shelf life is: - Hamburger and other ground meats: 3-4 months. - Chicken or turkey (whole): 1 year. - Soups and stews: 2-3 months. - Lunch meat: 1-2 months. 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Readable Markdown	The label on the eggs in your fridge says “best by” yesterday’s date. Is it safe to make one last omelet? You hate to waste the eggs, but you also don’t want to get sick. Registered dietitian Anna Kippen, MS, RDN, LD, offers up some food safety guidance for all your food groups. ## Navigating food expiration dates You’ll see dates on many perishable foods such as meat, poultry, eggs and dairy products. But you might be surprised to learn that they aren’t usually about food safety. According to the [USDA’s](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating) Food Safety and Inspection Service, manufacturers put “best by” or “best if used by” dates on their products to let retail stores and consumers know how long their products are expected to maintain their best taste and texture. These dates aren’t required by federal law (though some states require them) and don’t necessarily indicate a product’s safety (with the exception of baby formula). In fact, perishable products are usually safe to consume beyond their “best by” date if they’ve been handled and stored properly. But there’s no hard and fast rule here — it’s ultimately up to you to decide whether it’s a good idea to go ahead and make that omelet du jour, or to toss the eggs and opt for a bowl of oatmeal instead. Check your food for these surefire signs of spoilage: - Smells “off.” - Is moldy. - Has a different texture than you would expect. - Has an unpleasant taste. ### General guidelines for freshness These items should be safe in the fridge or pantry for the following amount of time: - Milk: 7 days (Tip: Keep milk in the back of the fridge, where temperature is typically coldest.) - Eggs: 3-5 weeks (Tip: Also store eggs in the back of the fridge, where the temperature is coldest.) - Ground meat/poultry: 1-2 days. - Cooked meat/poultry: 3-4 days. - Lunch meat: 2 weeks unopened, or 3-5 days opened. - Dry pasta: 1-2 years. - Steaks: 3-5 days. - Fresh poultry: 1-2 days. - Canned fruit: 12 to 18 months, or 5 to 7 days in the fridge after opening. - Rice and dried pasta: 2 years, or 3 to 4 days in the fridge after cooking. ### Tips for freezing If you aren’t going to be able to eat something in your fridge before it goes bad, consider tossing it in the freezer. You can safely freeze almost any food at or below 0 degrees Fahrenheit, with the exception of canned food and eggs in their shell, and it will not significantly reduce the amount of nutrients in that food. > “Freezing food can be a wonderful way to extend shelf life and keep quick, easy, healthy options on hand,” Kippen says. To preserve the food’s quality as much as possible, wrap it in heavy-duty aluminum foil or airtight freezer bags. If your food becomes freezer burned, that doesn’t mean it’s unsafe to eat. Simply cut the freezer-burned portions away before you cook the food. For the best quality, recommended freezer shelf life is: - Hamburger and other ground meats: 3-4 months. - Chicken or turkey (whole): 1 year. - Soups and stews: 2-3 months. - Lunch meat: 1-2 months. Learn more about our [editorial process](https://my.clevelandclinic.org/about/website/editorial-policy).
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Unparsed URL	org,clevelandclinic!health,/trash-it-or-eat-it-the-truth-about-expiration-dates s443