Your Guide to Preventing Food Waste: Part 1

Can You Still Eat That?

On average Americans throw out close to a pound of food a day! One reason for such food waste is confusion over the dates on food labels. 

***What does the “sell-by” date actually mean?
***Do you HAVE to throw out food once it’s “expired”?  
***How do we really know if food is safe to eat?

Knowing the answers to these questions can help you prevent food waste, save money, and stay safe. In part one of our 2-part guide, we’ll help you sort through the information so you won’t have to throw out good food ever again.

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What do Those Expiration Dates Mean?

Most foods contain a “sell by” or “best by” date. Those dates are just estimates of quality and freshness. They are not absolute rules telling us to throw the food away. In fact, there are no regulations on most food dates (baby food is an exception). [Learn more about Food Product Dating from the USDA (PDF)].

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The Nose Knows What Is Safe

If dates are just a guide, how can you tell if a food is fresh and still safe to eat? Your own senses can give you the answer – especially your nose. If a food or drink smells bad or rotten, it will likely taste bad too. You can also look for any visible signs that the food is going bad such as:

• The color is different or off
  
• A slimy, or white coating is forming
• Black or green fuzz is present (signs of mold)
  

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Beware of the Danger Zone

For foods that require refrigeration, bacteria will start to grow when the food is kept between the temperatures of 40° F and 140° F (like at a picnic or when it is left out on the counter). If a high risk food has been in that “danger zone” for 2 hours or more, it is likely to develop large amounts of bacteria that could make you sick. In that case, it is best to throw that food out.

Know the High Risk Foods

Some foods are more likely to make us sick than others. We need to be especially careful in handling raw meat, poultry, seafood, milk, and eggs. Fresh fruits and vegetables can also have bacteria on their skins so it is important to wash them thoroughly before cutting or eating them. Learn more about safely washing foods here.  

Thoroughly cooking risky food is essential to keep you safe. Use a food thermometer and make sure the food reaches the recommended temperature to kill all bacteria:

• Red meats: beef, pork, lamb and veal steaks, chops, and roasts = 145° F
• Ground meats: ground beef, pork, lamb, and veal = 160° F
• Poultry: chicken or turkey = 165° F 
  

Photo from the USDA

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Eat in Under a Week

The high risk foods are the ones that you want to eat first. Be sure to keep these perishable foods refrigerated, and follow these basic guidelines.

• Meats, fish and shellfish – good for 3-5 days.
• Milk – good for 5-7 days after its “sell-by” date  
  

Remember to use your senses to determine if a food is still good. The FoodKeeper App gives you additional guidance on how long foods will last .

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Foods that Last a Long Time

Dry, nonperishable foods will last a long time in your pantry or refrigerator. Here is a quick guide of some long-lasting foods:  

• Eggs - although raw eggs (outside of their shell) fall into the high risk food category, when eggs are in their shell they can last 3-5 weeks in the refrigerator. 
• Dry foods - like beans and lentils will be safe for years. Most grains will keep up to a year. Foods like cereal and grains (oats) are not likely to make you sick. Of course, they may get stale once opened and not taste as fresh, but they won’t actually harm you.
• Canned foods - like soup, vegetables, or tuna can last 2-5 years, especially when kept in a dark, dry, cool area. Foods with a high amount of acid (canned juices, pickles, and tomatoes) are generally good up to 18 months. Throw out bulging or dented cans, as that is a sign that bacteria might be present.
• Nuts & Seeds - since nuts and seeds contain fat (natural oils), they will go rancid after a few months in the pantry. They will last much longer in the refrigerator and can last for years once frozen.
• Condiments & Spices - salad dressings will last for months to up to a year. Ketchup, mustard, steak sauce can all last for a year or more. When kept in a cool, dry place, spices will last for years. Toasting old spices will help to wake up their flavor.

It’s a good idea to follow the “best by” dates even on dry and canned foods so you can enjoy them at their best quality. Also, to keep foods fresher longer, try to limit their exposure to air. Wrap foods tightly or store in airtight containers.

Watch for next month’s blog, "Your Guide to Preventing Food Waste: Part 2" where we uncover more tips on how to get the most from your food.

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Learn More on Food Safety, Storage, and Waste here:

• FoodKeeper App – an interactive, online guide with food storage information on foods by category.
  
• Is This Still Fresh? How to Judge Your Produce - from Eat Smart, Move More – Virginia SNAP-Ed
  
• Reducing Wasted Food at Home – a guide from the EPA.gov.
  
• Kitchen Companion: Your Safe Food Handbook (PDF) – detailed guide including a food storage chart from ChooseMyPlate.
  
• Is Fresh Produce Safe to Eat? - an article on the importance of eating fresh fruits and vegetables and how to wash them correctly.
  

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