Depending on what sort of house you grew up in, the dates on food packaging were either treated as strict deadlines with potentially terrible consequences – or viewed as works of fiction you could safely ignore. The truth is somewhere in the middle, and various factors determine whether that food lurking in your cupboard or fridge is indeed OK to eat.

We unpack the myths and misconceptions around food dates, and which seemingly safe staple foods you really should avoid after the deadline passes...

Dates on food packaging are often misunderstood. They were introduced as part of efforts to standardise food labelling and reduce waste, and to guide retailers and consumers on freshness, not safety. Manufacturers determine dates based on shelf-life testing, but regulations vary by country. In the UK, they became widespread after the 1980 Food Labelling Regulations, but the US still doesn’t mandate dates federally (except for infant formula). Canada introduced 'best before' labels in the 1970s, but they’re only required on foods with a shelf life of less than 90 days. Australia follows a similar system to the UK, with clear distinctions between 'use by' and 'best before'.

For some types of food, such as raw meat, fish and dairy, expiration or use by dates are crucial for food safety. Foods that spoil easily and could make you ill if consumed. For other types of food that have a longer shelf life, that have been dried or preserved or are very acidic, sugary or salty, there's more likely to be a 'best before' or 'best before end' date. In the US, this will be a 'best if used by’ or a ‘sell by’ date. These dates appear on a wide range of foods, including frozen items (such as peas and ice cream), dried goods (such as pasta and rice), tinned foods (such as baked beans and canned tomatoes) and cheese.

The main difference between best before (or equivalent) dates and expiry or use by dates is that the latter are based on food safety, while best before indicates food quality. Foods with a use by date should not be consumed after that date, as they may be unsafe to eat. Best before dates, on the other hand, indicate when the food will be at its best quality; it may still be safe to eat after that date, though its taste, texture or appearance might not be optimal. One thing to note: the best before date will only be accurate if the food is stored according to the instructions on the packaging. To make matters more confusing, sometimes you will also see a ‘packaged on’ date, which tells you when the food was processed but doesn’t give guidance on when the food might be past its best or unsafe to eat.

Approximately one-third of all food produced globally is lost or wasted, amounting to over one billion tonnes annually, according to the World Resources Institute. So there’s no suggestion here that you should toss out perfectly good food based only on the dates displayed on the packaging. However, there are some foods that really do go bad over time, especially if they're months or years out of date. Even dried goods don't have an infinite lifespan, fats go rancid and active ingredients become, well, less active.

Click or scroll on through our gallery to discover the pantry staples you should always avoid eating once they're out of date.

Eating out of date canned foods is generally safe if the can is intact. But dented canned food poses more of a risk, depending on the severity and location of the dent. Small, shallow dents are usually harmless. However, if the dent is near the seams or causes the can to bulge, it may compromise the seal, allowing bacteria like Clostridium botulinum to grow – posing a serious health risk. Avoid cans with sharp creases, rust or leaks. When in doubt, it’s safest to discard damaged cans, especially for low-acid foods like meat or beans.

Commercially prepared mayonnaise and some dressings are shelf stable, which means you don't have to refrigerate them before opening. If they contain eggs, oils or dairy, though, they could be more prone to spoilages. While store-bought versions are pasteurised and stabilised, they can separate, lose flavour or grow harmful bacteria if the seal is broken or they're improperly stored. Once opened, these products can degrade quickly, especially if not refrigerated. The UK’s Food Standards Agency (FSA) and the Canadian Food Inspection Agency (CFIA) both advise against eating egg-based products past their date due to food safety risks like Salmonella.

While flour doesn't pose a significant safety risk if consumed after its date, it can lose quality, affecting the taste and texture of baked goods. Generally, you shouldn't use flour that's years out of date, especially if it hasn't been stored properly. Flour, especially wholewheat flour, contains oils that can oxidise and turn rancid over time, leading to an unpleasant taste and smell. Older flour can lose its ability to properly develop gluten, affecting the texture of your baked goods. Flour can also be a breeding ground for insects and, while they're not harmful, you don’t want to be adding those to your cookies and cakes.

We’ve all got a jar or two of ancient origin somewhere at the back of the cupboard, and using spices even a few years out of date is unlikely to do any harm. But ground spices lose flavour over time, especially those with delicate oils. Coriander, cumin and paprika fade fastest – often within six to nine months – while cinnamon, nutmeg, cloves and allspice also lose their punch as volatile oils evaporate. For maximum shelf life, store spices in airtight containers away from heat and light. Whole spices last much longer, so grinding fresh as needed helps preserve flavour for longer. Aim to replace ground spices every six to 12 months for the best taste in your cooking.

Brown rice has a shorter shelf life than white rice – typically three to six months from the date of manufacture – due to its higher oil content, which can turn rancid over time even in uncooked dry rice. While it may still be safe to eat after the date, check for signs of spoilage like a sour or oily smell, discolouration or even insects. To extend freshness, store brown rice in an airtight container in a cool, dry place or you can even freeze it in an airtight container to prolong its shelf life. Simply leave it out to defrost before cooking as normal.

Nuts have a relatively short shelf life due to their high unsaturated fat content, which makes them prone to going rancid. Stored at room temperature in a dark, airtight container, most nuts last about four to six months. Over time, their oils oxidise, producing a bitter or sour taste. While eating rancid nuts in small amounts isn't likely to be harmful, an unpleasant flavour is a clear sign they’ve gone off. For longer storage, refrigerate or freeze them to preserve freshness.

From extra virgin to walnut oil, every variety has different properties that can affect shelf life. As a rule, you can use cooking oil after its date if it has been stored properly and shows no signs of spoilage. The date on cooking oil usually indicates when the it's at its peak quality, not a strict safety deadline. If the oil smells fresh and doesn’t taste bitter or off, it’s generally safe to use. However, if it has a rancid smell, unpleasant bitter taste or cloudy appearance, it’s best to discard it. Rancid oil might not make you ill, but it can form free radicals in the body, which have been linked to cancer and Alzheimer's.

It’s not unsafe to eat dried herbs a few weeks or even months out of date, and they really will last much longer than most pantry goods.But that doesn’t mean they're immortal. If you open a jar and it smells of nothing, it’s adding nothing to your dishes. It's more a case of quality control. Why use stale old herbs when the good stuff can add so much flavour to your cooking?

It’s no accident that the only mandatory expiry date on any food items in the US is found on baby formula. You should never use baby formula that’s past its expiration date, even if it’s unopened, as essential nutrients may degrade over time, making it unsafe for infants. Expired formula may fail to meet babies’ nutritional needs and could pose risks if the powder has absorbed moisture or become contaminated. Always check the label and if it’s expired – even by a day – discard it and use a fresh product.

Unopened crackers might seem fine after their expiry date, but many – especially buttery varieties like Ritz or cheese-filled snacks – contain fats that can turn rancid over time. While plain water crackers or matzo may last longer due to low fat content, anything rich or flavoured is more likely to taste stale or smell off once expired. Even without mould, a bitter or musty flavour means it’s time to toss them. For best results, store crackers airtight and away from heat.

Yeast might look like a pantry staple that lasts forever, but it’s more fragile than you think. Once it’s past its expiry date – especially if not stored in the fridge or freezer – it can lose its rising power. That means flat bread and dense bakes. Active dry and instant yeast can sometimes still work weeks after the date, but only if it passes the proofing test: mix with warm water and sugar – if it bubbles in 10 minutes, it's still alive!

Baking powder and boxed cake or cookie mixes don’t last forever, even if they look fine. Baking powder can go flat months after its expiry, leaving you with sad, dense bakes. Test it with hot water: no fizz, no rise! Pre-mixed baking kits might still be safe, but the raising agents can lose oomph, and fats in brownies or cookies can go rancid. If it smells off or has clumps or unwanted visitors, it’s time to bin it. Store in dry, airtight containers to help it go the distance.

While the drying process means that most pulses have an incredibly long shelf life, freshness still plays a part in taste and texture. Beans and lentils well past their date won’t harm you, but they can become stubbornly tough, unevenly cook and lose flavour. The most annoying part? Some in the packet will soften faster than others, leaving you with half mush, half chew. For reliably creamy soups and stews, it’s best to stick to the date and store them in a cool, dry place.

Now discover the foods you DON'T need to throw out after their expiry dates