The USDA estimates we waste 30 percent of all food due to consumers throwing away wholesome food due to expiration dates. Manufacturers provide dating to help consumers decide when food is of best quality. With the exception of infant formula, dates are not an indicator of the product’s safety and are not actually required by federal law.

Examples of commonly used phrases:

“Best if Used By/Before” indicates when a product will be of best flavor or quality. It is not a date determined for safety. “Sell–By” date tells the store how long to display the product for sale for inventory management. It is not a safety date. “Use–By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date, except when used on infant formula.

HELPFUL REMINDERS:

With the exception of infant formula, if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is obvious. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. Spoilage bacteria cause foods to develop unpleasant characteristics, but do not cause illness. A change in the color of meat or poultry is not actually an indicator of spoilage. Some state egg laws may require a “Sell-By” or “Expiration” date, but it is not a federal regulation. Cans must exhibit a code or the date of canning, which is mainly used as a way to track the product. These codes are not meant for the consumer to interpret as a “Best if Used By” date. Cans that are dented, rusted or swollen should be discarded. In an effort to reduce food waste, put your newer items in the back of your refrigerator or pantry. That way, older items will be front and center and you’ll be more likely to use them before they go bad. It’s important that consumers understand that food products are usually safe to consume past the date on the label. Evaluate the quality of your food products prior to eating, and discard if there are noticeable changes in wholesomeness. NOTE: Do not buy or use baby formula after its “Use-By” date. To learn more, check out Food Safety and Inspection Service’s information on food product dates.

Illness causing bacteria can survive in many places around your kitchen, such as your hands, utensils and cutting boards. Reduce the risk of spreading bacteria to your food and your family by washing your hands, utensils and surfaces often and the right way.

• Wash your hands briskly for at least 20 seconds with warm running water and plain soap.
• Rinse them well and dry them with a clean towel.

Everyone in your family should always wash their hands: o Before eating food. o Before, during and after preparing food. o Before and after treating a cut or wound. o Before and after caring for someone who is sick. o After handling uncooked eggs or raw meat, poultry or seafood. o After blowing your nose, coughing or sneezing. o After touching an animal. o After touching garbage. o After using the toilet. Bacteria can also be spread throughout your kitchen if food contact surfaces and utensils are not cleaned and sanitized frequently. Remember these tips to alleviate the spread of bacteria in your home:

• After preparing each food item, thoroughly wash your cutting boards, dishes, utensils and countertops.
• Use a clean cloth to wipe up spills and kitchen surfaces.
• And as an extra precaution, add one tablespoon of liquid chlorine bleach to one gallon of water and use it to sanitize washed surfaces and utensils in your home kitchen.

For additional Food Safety cleaning facts, refer to foodsafety.gov.

One way to stay safe is to make sure you’re cooking foods to the right temperatures. Cook all food to these minimum internal temperatures, and always use a food thermometer to confirm they are done. (You may choose to cook food to higher temperatures based on personal preference.)


If you have a question about meat, poultry or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854). The Hotline is open year-round Monday through Friday from 10 a.m. to 4 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day. Check out the Food Safety Inspection Service’s website at www.fsis.usda.gov.

Many of us rely on leftovers to get though our busy week! Use the tips below to safely handle leftovers and protect your family from foodborne illness.

• Place your leftovers in a shallow container, less than two inches deep, to cool quickly because bacteria grows rapidly at warmer temperatures.
• Refrigerate foods within two hours of preparation. This rule changes to one hour when the temperature is above 90°F. Remember, the clock starts ticking as soon as your food is done cooking.
• Try to use leftovers within two to three days or freeze them for longer storage.
• It’s very important to reheat leftovers to an internal temperature of 165°F before you eat them.
• Always use a food thermometer to verify the temperature of your leftovers.

Read the USDA’s tips on leftovers and food safety.

The bacteria that causes food poisoning multiplies rapidly in the “Danger Zone” between 40°F and 140°F. Cold temperatures slow the growth of harmful bacteria, so always aim to keep your food cold! Here are some tips to remember when getting your groceries from the store to your refrigerator at home:

• Shop our non-perishable aisles first, and then head to our refrigerated and frozen aisles.
• Load perishables into an air-conditioned car, not your trunk.
• Unload perishable items first and refrigerate or freeze them as soon as you get home.
• Discard perishables left at room temperature for longer than two hours. This rule changes to one hour when the temperature is above 90°F, and remember, this includes travel time.
• Check the temperature of your refrigerator and freezer using an appliance thermometer. Your refrigerator should be keeping a constant temperature of 40°F or below and the freezer should stay at 0°F.
• The safest way to thaw food is in the refrigerator. Place thawing item in a container so thawing liquids don’t drip on other foods.

Make sure to check out the USDA’s Cold Storage Chart to see how long specific foods should be kept refrigerated or frozen.

These four simple steps will keep your kitchen healthy! 1. Clean: Clean kitchen surfaces, utensils and hands with soap and water while preparing food. 2. Separate: Separate raw meats from vegetables and other ready-to-eat foods by using different cutting boards to avoid cross contamination. 3. Cook: Cook foods to the right temperature by using a food thermometer. This is the most efficient way to make sure your food has reached a safe temperature. 4. Chill: Chill raw and prepared foods promptly if you don’t plan to consume them right after cooking. We encourage you to also take a look at some additional tips on how to keep your food safe and your family healthy.