Confused by all the dates and codes on food at the grocery store? If so, you’re not alone.

WREG received a viewer question recently about the difference between “sell by” versus “expiration” dates.

So, the News Channel 3 Investigators did some digging to get the answer and clear up confusion.

Limited Requirements

It’s important to note, there are no federal requirements for product dating on foods, except for infant formula. States have their own regulations.

For example, in Mississippi, shellfish and eggs must have a date label. Arkansas has the same requirement for shellfish. Tennessee doesn’t require any date labels on foods.

According to the U.S. Department of Agriculture, the dates consumers most commonly see on products at the store fall into two categories: “open” and “closed” dating.

The USDA says open dating is a calendar date that references, for consumers, an estimated time period in which the product is at its best quality. This type of dating, which is provided by the manufacturer or retailer may also reference a timeframe for which how long the store has to display the product.

Closed dating is a series of letters and/or numbers, applied by the manufacturer, to identify a production date and time.

Common food product dating

• “Sell by” tells the store how long to display the product
•  “Use by” is the last date recommended for the use of a product while it’s at peak quality
• “Freeze by” indicates when an item should be frozen to maintain peak quality
• “Best if used by/before” tells consumers when a product is at its best flavor or quality

There’s been a push by advocates and lawmakers to streamline the phrasing to “best if used by/before.”

Memphis native and food scientist Ali Manning says contrary to what many may believe, those dates don’t mean food has expired or is bad.

“It’s not necessarily an indication of food safety, it’s more so about food quality, and so if you’re storing your food properly, if you’re holding it at the right temperature, you know, I suggest to my students to clean, separate, cook and then chill,” said Manning, who owns Umami Food Consulting.

Manning says, when in doubt about whether to throw something out, consumers should use their senses by smelling, touching or tasting the food.

Manning also says reducing confusion over labels could lead to reducing food waste.

“Families are wasting up to $1,500, over $1,500 dollars annually on food, wasted food, surplus food that could be eaten,” said Manning.

She also said safety starts at home.

Manning continued, “Because we’re wasting so much good food that can either be donated, repurposed, given away to a family member, it’s disheartening.  And so if we can begin to think, okay, if it’s not, if it’s a couple days after that date, how well did I store it?”