🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa029)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.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://www.allrecipes.com/article/food-expiration-dates/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/article/food-expiration-dates/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/article\/food-expiration-dates\/","crawl_time":1775454527,"first_indexed_time":1591291682,"http_code":200,"src_unparsed":"com,allrecipes!www,\/article\/food-expiration-dates\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Food Expiration Dates — Here's What You Need to Know","meta_descriptions":["You may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here, we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you."],"attrs_boilerpipe_text":"A survey from the\nNational Resources Defense Council\nfound that 90 percent of Americans toss out food prematurely. Much of this\nwaste\ncan be attributed to a confusing food dating system that is not federally regulated.\nIn fact, the\nUnited States Department of Agriculture (USDA)\nstates on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or \"expiration dates\" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality.\nSo what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you.\nWhat Common Date Labels Actually Mean\nSo we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here:\nSell By\nThe sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout!\nBest If Used By\/Before\nProbably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is \"best\" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality.\nGuaranteed Fresh\nThis date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date.\nUse By\nThis refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula.\nPack\nThe pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31.\nFreeze By\nThis date indicates when a product should be frozen to maintain peak quality as long as it's frozen.\nHow to Know If Food Has Gone Bad\nWe are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage.\nAccording to the USDA, \"If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident.\" Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator.\nBut sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers,\nrefer to our guide here\n.\nHow Long Are Foods Safe to Eat? General Food Guidelines\nThe food storage guidelines come from the\nUSDA Food Safety and Inspection Service:\nRefrigerated Foods\nGround Meat and Stew Meat:\n1-2 days\nFresh Meat (Beef, Veal, Lamb and Pork):\n3-5 days\nFresh Poultry:\n1-2 days\nLunch Meat:\n2 weeks unopened, 3-5 days opened\nFresh Fish and Shellfish:\n1-2 days\nEggs, fresh in shell:\n3-5 weeks\nMayonnaise:\n2 months\nMilk:\n1-2 weeks\nNon-refrigerated Foods:\nRice and dried pasta:\n2 years\nHigh-acid canned foods (such as tomatoes, grapefruit, pineapple):\n12-18 months unopened\nLow-acid canned foods (such as meat, poultry, fish, vegetables):\n2-5 years, unopened\nHow to Stretch Food Past Its Expiration Date\nIf you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on\nhow to safely freeze, thaw, and reheat food\n. Make the most of seasonal produce\ncanning fresh fruits and veggies\nfor enjoyment well into the winter months.\nJust remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the \"temperature danger zone,\" as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly.\nRelated:\nThis Fridge Storage Mistake Could Ruin Your Groceries\nHere's How Long Potatoes Last If You Store Them Correctly","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/article\/food-expiration-dates\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/article\/food-expiration-dates\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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[Healthy](https:\/\/www.allrecipes.com\/recipes\/84\/healthy-recipes\/)\n  - [Appetizers & Snacks](https:\/\/www.allrecipes.com\/recipes\/76\/appetizers-and-snacks\/)\n  - [Salads](https:\/\/www.allrecipes.com\/recipes\/96\/salad\/)\n  - [Side Dishes](https:\/\/www.allrecipes.com\/recipes\/81\/side-dish\/)\n  - [Soups](https:\/\/www.allrecipes.com\/recipes\/16369\/soups-stews-and-chili\/soup\/)\n  - [Bread](https:\/\/www.allrecipes.com\/recipes\/156\/bread\/)\n  - [Drinks](https:\/\/www.allrecipes.com\/recipes\/77\/drinks\/)\n  - [Desserts](https:\/\/www.allrecipes.com\/recipes\/79\/desserts\/)\n  - [View All](https:\/\/www.allrecipes.com\/recipes-a-z-6735880)\n- [Ingredients](https:\/\/www.allrecipes.com\/ingredients-a-z-6740416)\n  - [Chicken](https:\/\/www.allrecipes.com\/recipes\/201\/meat-and-poultry\/chicken\/)\n  - [Beef](https:\/\/www.allrecipes.com\/recipes\/200\/meat-and-poultry\/beef\/)\n  - [Pork](https:\/\/www.allrecipes.com\/recipes\/205\/meat-and-poultry\/pork\/)\n  - [Seafood](https:\/\/www.allrecipes.com\/recipes\/93\/seafood\/)\n  - 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[Chinese](https:\/\/www.allrecipes.com\/recipes\/695\/world-cuisine\/asian\/chinese\/)\n  - [Indian](https:\/\/www.allrecipes.com\/recipes\/233\/world-cuisine\/asian\/indian\/)\n  - [German](https:\/\/www.allrecipes.com\/recipes\/722\/world-cuisine\/european\/german\/)\n  - [Greek](https:\/\/www.allrecipes.com\/recipes\/731\/world-cuisine\/european\/greek\/)\n  - [Filipino](https:\/\/www.allrecipes.com\/recipes\/696\/world-cuisine\/asian\/filipino\/)\n  - [Japanese](https:\/\/www.allrecipes.com\/recipes\/699\/world-cuisine\/asian\/japanese\/)\n  - [View All](https:\/\/www.allrecipes.com\/cuisine-a-z-6740455)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n  - [Instant Pot](https:\/\/www.allrecipes.com\/recipes\/22882\/everyday-cooking\/instant-pot\/)\n  - [Air Fryer](https:\/\/www.allrecipes.com\/recipes\/23070\/everyday-cooking\/cookware-and-equipment\/air-fryer\/)\n  - [Slow Cooker](https:\/\/www.allrecipes.com\/recipes\/253\/everyday-cooking\/slow-cooker\/)\n  - [Our Favorite Products](https:\/\/www.allrecipes.com\/food-news-trends\/product-reviews\/)\n  - [BBQ & Grilling](https:\/\/www.allrecipes.com\/recipes\/88\/bbq-grilling\/)\n  - [Cooking by Equipment](https:\/\/www.allrecipes.com\/recipes\/17583\/everyday-cooking\/cookware-and-equipment\/)\n  - [Ingredient Substitutions](https:\/\/www.allrecipes.com\/kitchen-tips\/all-about-ingredients\/substitutions\/)\n  - [View All](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n  - [Celebrity & Entertainment](https:\/\/www.allrecipes.com\/food-news-trends\/celebrity-entertainment\/)\n  - [Fast Food](https:\/\/www.allrecipes.com\/fast-food-8672832)\n  - [Grocery](https:\/\/www.allrecipes.com\/grocery-8672835)\n  - [Recalls](https:\/\/www.allrecipes.com\/food-news-trends\/recalls\/)\n  - [Trends](https:\/\/www.allrecipes.com\/food-news-trends\/trends\/)\n  - [View All](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n  - [Dinner Fix](https:\/\/www.allrecipes.com\/kitchen-tips\/how-to\/dinner-fix\/)\n  - [Sweet Spot](https:\/\/www.allrecipes.com\/kitchen-tips\/how-to\/sweet-spot\/)\n  - [In the Kitchen](https:\/\/www.allrecipes.com\/kitchen-tips\/in-the-kitchen\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n[About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n\n- [Meet the Allrecipes Allstars: Brand Ambassadors to the World’s Largest Food Community](https:\/\/www.allrecipes.com\/allstars-8661275)\n- [How to Add a Recipe](https:\/\/www.allrecipes.com\/article\/how-to-submit-recipes\/)\n\n[GET THE MAGAZINE](https:\/\/www.allrecipes.com\/article\/food-expiration-dates\/)\n\n# Is Expired Food Safe to Eat? The Truth About Expiration Dates\nFood labeling can be confusing. Here's what you need to know to get the most out of your groceries.\n\nBy\n\n[Melanie Fincher](https:\/\/www.allrecipes.com\/author\/melanie-fincher\/)\n\n![Melanie Fincher]()\n\n![Melanie Fincher](https:\/\/www.allrecipes.com\/thmb\/Zz70wCEZzCdaIwwmW8knG7ZVjBs=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Melanie-Fincher_WebReady-bb4df6db3ed644f2b9355bd1a1086a37.jpg)\n\n[Melanie Fincher](https:\/\/www.allrecipes.com\/author\/melanie-fincher\/)\n\nMelanie Fincher is a Birmingham, Alabama–based food writer who covers everything from cooking techniques to gadget reviews. She has nearly 7 years experience writing news and lifestyle content.\n\n[Allrecipes' editorial guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n\nUpdated on June 22, 2021\n\nA survey from the [National Resources Defense Council](https:\/\/www.nrdc.org\/stories\/food-matters-food-waste) found that 90 percent of Americans toss out food prematurely. Much of this [waste](https:\/\/www.allrecipes.com\/article\/reduce-food-waste\/) can be attributed to a confusing food dating system that is not federally regulated.\n\nIn fact, the [United States Department of Agriculture (USDA)](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) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or \"expiration dates\" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality.\n\nSo what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you.\n\n[What Do the Different Meat Labels Really Mean?](https:\/\/www.allrecipes.com\/article\/meat-labels\/)\n\n## What Common Date Labels Actually Mean\nSo we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here:\n\n### Sell By\nThe sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout\\!\n\n### Best If Used By\/Before\nProbably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is \"best\" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality.\n\n### Guaranteed Fresh\nThis date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date.\n\n### Use By\nThis refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula.\n\n### Pack\nThe pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31.\n\n### Freeze By\nThis date indicates when a product should be frozen to maintain peak quality as long as it's frozen.\n\n## How to Know If Food Has Gone Bad\nWe are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage.\n\nAccording to the USDA, \"If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident.\" Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator.\n\nBut sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers, [refer to our guide here](https:\/\/www.allrecipes.com\/article\/how-long-do-leftovers-last\/).\n\n## How Long Are Foods Safe to Eat? General Food Guidelines\nThe food storage guidelines come from the [USDA Food Safety and Inspection Service:](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/keep-food-safe-food-safety-basics\/CT_Index)\n\n### Refrigerated Foods\n- **Ground Meat and Stew Meat:** 1-2 days\n- **Fresh Meat (Beef, Veal, Lamb and Pork):** 3-5 days\n- **Fresh Poultry:** 1-2 days\n- **Lunch Meat:** 2 weeks unopened, 3-5 days opened\n- **Fresh Fish and Shellfish:** 1-2 days\n- **Eggs, fresh in shell:** 3-5 weeks\n- **Mayonnaise:** 2 months\n- **Milk:** 1-2 weeks\n### Non-refrigerated Foods:\n- **Rice and dried pasta:** 2 years\n- **High-acid canned foods (such as tomatoes, grapefruit, pineapple):** 12-18 months unopened\n- **Low-acid canned foods (such as meat, poultry, fish, vegetables):** 2-5 years, unopened\n## How to Stretch Food Past Its Expiration Date\nIf you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on [how to safely freeze, thaw, and reheat food](https:\/\/www.allrecipes.com\/article\/freezing-foods-a-real-time-saver\/). Make the most of seasonal produce [canning fresh fruits and veggies](https:\/\/www.allrecipes.com\/article\/canning-and-preserving\/) for enjoyment well into the winter months.\n\nJust remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the \"temperature danger zone,\" as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly.\n\n**Related:**\n\n- [This Fridge Storage Mistake Could Ruin Your Groceries](https:\/\/www.allrecipes.com\/article\/overcrowding-refrigerator-shelves\/)\n- [Here's How Long Potatoes Last If You Store Them Correctly](https:\/\/www.allrecipes.com\/article\/how-long-do-potatoes-last\/)\n\nExplore more:\n\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [Food Handling and Safety](https:\/\/www.allrecipes.com\/kitchen-tips\/food-safety\/)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## You’ll Also Love\n[![A bowl of cottage cheese with a spoon in black and white tone on a green square background.]() ![A bowl of cottage cheese with a spoon in black and white tone on a green square 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over a white background](https:\/\/www.allrecipes.com\/thmb\/08v1Plh8jtyXW0ikIp2AhiWps7s=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ar-bleeding-egg-4x3-c36ef48022934e4bb4501889b91b1acf.jpg) Is It Safe to Eat Eggs with Blood Spots?](https:\/\/www.allrecipes.com\/is-it-safe-to-eat-eggs-with-blood-spots-11684973)\n\n[![Midsection Of Woman Carrying Tray With Roast Turkey In Kitchen]() ![Midsection Of Woman Carrying Tray With Roast Turkey In Kitchen](https:\/\/www.allrecipes.com\/thmb\/0m6Re3Xb2fM4hy7SlWZ05DX8oG0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-1220119637-2000-7026f83a43ce470e83d4ed4a8e5362fe.jpg) This Thanksgiving Dinner Tradition Could Actually Make You Sick](https:\/\/www.allrecipes.com\/stuffing-turkey-food-poisoning-6654844)\n\n[![checking the chicken readiness with a thermometer]() ![checking the chicken readiness with a thermometer](https:\/\/www.allrecipes.com\/thmb\/XwUHeMlPyvjBQOVZ83AlK6NqFbE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/102746730-checking-the-chicken-readiness-with-a-thermometer-Photo-by-Meredith-12cf0b3becef4ab4a44f807dcee010f6.jpg) Safe Minimum Internal Food Temperatures](https:\/\/www.allrecipes.com\/article\/safe-minimum-internal-food-temperature-chart\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/article\/food-expiration-dates\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- 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Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"A survey from the [National Resources Defense Council](https:\/\/www.nrdc.org\/stories\/food-matters-food-waste) found that 90 percent of Americans toss out food prematurely. Much of this [waste](https:\/\/www.allrecipes.com\/article\/reduce-food-waste\/) can be attributed to a confusing food dating system that is not federally regulated.\n\nIn fact, the [United States Department of Agriculture (USDA)](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) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or \"expiration dates\" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality.\n\nSo what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you.\n\n## What Common Date Labels Actually Mean\nSo we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here:\n\n### Sell By\nThe sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout\\!\n\n### Best If Used By\/Before\nProbably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is \"best\" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality.\n\n### Guaranteed Fresh\nThis date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date.\n\n### Use By\nThis refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula.\n\n### Pack\nThe pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31.\n\n### Freeze By\nThis date indicates when a product should be frozen to maintain peak quality as long as it's frozen.\n\n## How to Know If Food Has Gone Bad\nWe are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage.\n\nAccording to the USDA, \"If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident.\" Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator.\n\nBut sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers, [refer to our guide here](https:\/\/www.allrecipes.com\/article\/how-long-do-leftovers-last\/).\n\n## How Long Are Foods Safe to Eat? General Food Guidelines\nThe food storage guidelines come from the [USDA Food Safety and Inspection Service:](https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/keep-food-safe-food-safety-basics\/CT_Index)\n\n### Refrigerated Foods\n- **Ground Meat and Stew Meat:** 1-2 days\n- **Fresh Meat (Beef, Veal, Lamb and Pork):** 3-5 days\n- **Fresh Poultry:** 1-2 days\n- **Lunch Meat:** 2 weeks unopened, 3-5 days opened\n- **Fresh Fish and Shellfish:** 1-2 days\n- **Eggs, fresh in shell:** 3-5 weeks\n- **Mayonnaise:** 2 months\n- **Milk:** 1-2 weeks\n### Non-refrigerated Foods:\n- **Rice and dried pasta:** 2 years\n- **High-acid canned foods (such as tomatoes, grapefruit, pineapple):** 12-18 months unopened\n- **Low-acid canned foods (such as meat, poultry, fish, vegetables):** 2-5 years, unopened\n## How to Stretch Food Past Its Expiration Date\nIf you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on [how to safely freeze, thaw, and reheat food](https:\/\/www.allrecipes.com\/article\/freezing-foods-a-real-time-saver\/). Make the most of seasonal produce [canning fresh fruits and veggies](https:\/\/www.allrecipes.com\/article\/canning-and-preserving\/) for enjoyment well into the winter months.\n\nJust remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the \"temperature danger zone,\" as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly.\n\n**Related:**\n\n- [This Fridge Storage Mistake Could Ruin Your Groceries](https:\/\/www.allrecipes.com\/article\/overcrowding-refrigerator-shelves\/)\n- [Here's How Long Potatoes Last If You Store Them Correctly](https:\/\/www.allrecipes.com\/article\/how-long-do-potatoes-last\/)","meta_canonical":null}

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Meta Description	You may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here, we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you.
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Boilerpipe Text	A survey from the National Resources Defense Council found that 90 percent of Americans toss out food prematurely. Much of this waste can be attributed to a confusing food dating system that is not federally regulated. In fact, the United States Department of Agriculture (USDA) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or "expiration dates" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality. So what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you. What Common Date Labels Actually Mean So we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here: Sell By The sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout! Best If Used By/Before Probably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is "best" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality. Guaranteed Fresh This date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date. Use By This refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula. Pack The pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31. Freeze By This date indicates when a product should be frozen to maintain peak quality as long as it's frozen. How to Know If Food Has Gone Bad We are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage. According to the USDA, "If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident." Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator. But sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers, refer to our guide here . How Long Are Foods Safe to Eat? General Food Guidelines The food storage guidelines come from the USDA Food Safety and Inspection Service: Refrigerated Foods Ground Meat and Stew Meat: 1-2 days Fresh Meat (Beef, Veal, Lamb and Pork): 3-5 days Fresh Poultry: 1-2 days Lunch Meat: 2 weeks unopened, 3-5 days opened Fresh Fish and Shellfish: 1-2 days Eggs, fresh in shell: 3-5 weeks Mayonnaise: 2 months Milk: 1-2 weeks Non-refrigerated Foods: Rice and dried pasta: 2 years High-acid canned foods (such as tomatoes, grapefruit, pineapple): 12-18 months unopened Low-acid canned foods (such as meat, poultry, fish, vegetables): 2-5 years, unopened How to Stretch Food Past Its Expiration Date If you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on how to safely freeze, thaw, and reheat food . Make the most of seasonal produce canning fresh fruits and veggies for enjoyment well into the winter months. Just remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the "temperature danger zone," as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly. Related: This Fridge Storage Mistake Could Ruin Your Groceries Here's How Long Potatoes Last If You Store Them Correctly
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The Truth About Expiration Dates Food labeling can be confusing. Here's what you need to know to get the most out of your groceries. By [Melanie Fincher](https://www.allrecipes.com/author/melanie-fincher/) ![Melanie Fincher]() ![Melanie Fincher](https://www.allrecipes.com/thmb/Zz70wCEZzCdaIwwmW8knG7ZVjBs=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Melanie-Fincher_WebReady-bb4df6db3ed644f2b9355bd1a1086a37.jpg) [Melanie Fincher](https://www.allrecipes.com/author/melanie-fincher/) Melanie Fincher is a Birmingham, Alabama–based food writer who covers everything from cooking techniques to gadget reviews. She has nearly 7 years experience writing news and lifestyle content. [Allrecipes' editorial guidelines](https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines) Updated on June 22, 2021 A survey from the [National Resources Defense Council](https://www.nrdc.org/stories/food-matters-food-waste) found that 90 percent of Americans toss out food prematurely. Much of this [waste](https://www.allrecipes.com/article/reduce-food-waste/) can be attributed to a confusing food dating system that is not federally regulated. In fact, the [United States Department of Agriculture (USDA)](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) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or "expiration dates" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality. So what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you. [What Do the Different Meat Labels Really Mean?](https://www.allrecipes.com/article/meat-labels/) ## What Common Date Labels Actually Mean So we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here: ### Sell By The sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout\! ### Best If Used By/Before Probably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is "best" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality. ### Guaranteed Fresh This date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date. ### Use By This refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula. ### Pack The pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31. ### Freeze By This date indicates when a product should be frozen to maintain peak quality as long as it's frozen. ## How to Know If Food Has Gone Bad We are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage. According to the USDA, "If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident." Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator. But sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers, [refer to our guide here](https://www.allrecipes.com/article/how-long-do-leftovers-last/). ## How Long Are Foods Safe to Eat? General Food Guidelines The food storage guidelines come from the [USDA Food Safety and Inspection Service:](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/keep-food-safe-food-safety-basics/CT_Index) ### Refrigerated Foods - Ground Meat and Stew Meat: 1-2 days - Fresh Meat (Beef, Veal, Lamb and Pork): 3-5 days - Fresh Poultry: 1-2 days - Lunch Meat: 2 weeks unopened, 3-5 days opened - Fresh Fish and Shellfish: 1-2 days - Eggs, fresh in shell: 3-5 weeks - Mayonnaise: 2 months - Milk: 1-2 weeks ### Non-refrigerated Foods: - Rice and dried pasta: 2 years - High-acid canned foods (such as tomatoes, grapefruit, pineapple): 12-18 months unopened - Low-acid canned foods (such as meat, poultry, fish, vegetables): 2-5 years, unopened ## How to Stretch Food Past Its Expiration Date If you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on [how to safely freeze, thaw, and reheat food](https://www.allrecipes.com/article/freezing-foods-a-real-time-saver/). Make the most of seasonal produce [canning fresh fruits and veggies](https://www.allrecipes.com/article/canning-and-preserving/) for enjoyment well into the winter months. Just remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the "temperature danger zone," as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly. Related: - [This Fridge Storage Mistake Could Ruin Your Groceries](https://www.allrecipes.com/article/overcrowding-refrigerator-shelves/) - [Here's How Long Potatoes Last If You Store Them Correctly](https://www.allrecipes.com/article/how-long-do-potatoes-last/) Explore more: - [Kitchen Tips](https://www.allrecipes.com/kitchen-tips/) - [Food Handling and Safety](https://www.allrecipes.com/kitchen-tips/food-safety/) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	A survey from the [National Resources Defense Council](https://www.nrdc.org/stories/food-matters-food-waste) found that 90 percent of Americans toss out food prematurely. Much of this [waste](https://www.allrecipes.com/article/reduce-food-waste/) can be attributed to a confusing food dating system that is not federally regulated. In fact, the [United States Department of Agriculture (USDA)](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) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or "expiration dates" we're so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality. So what does this mean for the consumer? You and I may very well be tossing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Here we'll break down meanings behind these food labels and give general guidelines as to how long your groceries will actually last you. ## What Common Date Labels Actually Mean So we've established that food labels refer to quality, not safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let's break it down here: ### Sell By The sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout\! ### Best If Used By/Before Probably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is "best" in terms of safety, but rather in terms of quality. So the best-by date simply refers to when a product will be at best flavor or quality. ### Guaranteed Fresh This date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date. ### Use By This refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula. ### Pack The pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31. ### Freeze By This date indicates when a product should be frozen to maintain peak quality as long as it's frozen. ## How to Know If Food Has Gone Bad We are going to share general guidelines as to how long different types of foods are safe to eat — keyword here being general. What's most important to know about food safety are the signs of spoilage. According to the USDA, "If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident." Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator. But sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it's not. For information on when to toss leftovers, [refer to our guide here](https://www.allrecipes.com/article/how-long-do-leftovers-last/). ## How Long Are Foods Safe to Eat? General Food Guidelines The food storage guidelines come from the [USDA Food Safety and Inspection Service:](https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/keep-food-safe-food-safety-basics/CT_Index) ### Refrigerated Foods - Ground Meat and Stew Meat: 1-2 days - Fresh Meat (Beef, Veal, Lamb and Pork): 3-5 days - Fresh Poultry: 1-2 days - Lunch Meat: 2 weeks unopened, 3-5 days opened - Fresh Fish and Shellfish: 1-2 days - Eggs, fresh in shell: 3-5 weeks - Mayonnaise: 2 months - Milk: 1-2 weeks ### Non-refrigerated Foods: - Rice and dried pasta: 2 years - High-acid canned foods (such as tomatoes, grapefruit, pineapple): 12-18 months unopened - Low-acid canned foods (such as meat, poultry, fish, vegetables): 2-5 years, unopened ## How to Stretch Food Past Its Expiration Date If you can't finish your food before it goes bad, there are a number of ways you can stretch it well past the expiration date. Refer to our guide on [how to safely freeze, thaw, and reheat food](https://www.allrecipes.com/article/freezing-foods-a-real-time-saver/). Make the most of seasonal produce [canning fresh fruits and veggies](https://www.allrecipes.com/article/canning-and-preserving/) for enjoyment well into the winter months. Just remember that even with these preserving methods, the food will only be as fresh as it was at the time you stored it. Keep food from spoiling before you have a chance to freeze or can it by keeping it out of the "temperature danger zone," as much as possible. This is the range from 40 degrees Fahrenheit to 140 degrees Fahrenheit in which bacteria grows the most rapidly. Related: - [This Fridge Storage Mistake Could Ruin Your Groceries](https://www.allrecipes.com/article/overcrowding-refrigerator-shelves/) - [Here's How Long Potatoes Last If You Store Them Correctly](https://www.allrecipes.com/article/how-long-do-potatoes-last/)
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