12 Foods That Are Still Safe to Eat Past the Date

Expiration dates can be confusing—and in many cases, they don’t actually mean food is unsafe. Most dates on packaged foods indicate quality, not safety. When stored properly, many everyday items last well beyond the printed date. These common foods are often still perfectly fine, helping you reduce waste and save money.

Eggs

Eggs can last 3–5 weeks past the date if kept refrigerated. A simple float test helps—if they sink, they’re still good.

Milk

Milk often stays fresh up to a week past the date when unopened. If it smells and tastes normal, it’s usually safe.

Yogurt

Sealed yogurt can last 1–2 weeks beyond the date. The natural acidity helps prevent harmful bacteria from growing.

Hard Cheese

Hard cheeses like cheddar or Parmesan can last weeks past the date. If mold appears, cut it off generously—the rest is still safe.

Bread

Bread may be safe past the date if there’s no mold. Storing it in the freezer extends its life significantly.

Canned Foods

Most canned goods last years past the date if the can isn’t dented, rusted, or bulging. The date reflects peak quality, not safety.

Dry Pasta

Uncooked pasta can last one to two years past the date when kept sealed in a cool, dry place.

Rice

White rice, in particular, has an extremely long shelf life and often remains safe well beyond its printed date when stored properly.

Frozen Foods

Frozen foods don’t technically expire—though quality may decline. As long as they’ve stayed frozen, they’re safe to eat.

Peanut Butter

Unopened peanut butter can last months past the date. Even opened jars often stay good as long as there’s no off smell or mold.

Salad Dressing

Shelf-stable dressings, especially vinegar-based ones, often remain safe months past the date when refrigerated after opening.

Chocolate

Chocolate can develop a white film called bloom, but it’s harmless. The chocolate is still safe to eat even past the date.

What Food Dates Really Mean

Terms like “best by,” “sell by,” and “use by” usually refer to flavor and texture, not food safety. Trust your senses—look, smell, and taste—before tossing food unnecessarily.

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