We’ve all been there—staring at an expiry date and wondering if the food really needs to go. The truth is, many expiry dates are more about quality than safety.
In fact, “best before” and “sell by” dates often refer to peak freshness, not a hard deadline for spoilage.
If stored properly, plenty of everyday items in your pantry or fridge can still be safe to eat well after the printed date.
Before you throw something out, check this list—you might be surprised at what’s still good.
1. Dry pasta
Store it in a cool, dry place inside a sealed container. Check for signs of moisture, mold, or bugs. It may lose a bit of texture, but it remains safe to eat.
- Shelf life after expiry: 1–2 years
2. Canned foods (Vegetables, Soups, Beans, etc.)
Keep cans in a cool, dark pantry. Avoid using cans that are bulging, rusted, or dented—these are signs of contamination or potential botulism.
- Shelf life after expiry: 1–5 years
3. White rice
As long as it’s stored in an airtight container and kept away from moisture, white rice can last for years. Discard it if you notice any musty smell or bug activity.
- Shelf life after expiry: Indefinitely
4. Hard cheese (e.g., Parmesan, Cheddar)
Hard cheeses can last well beyond their date. If mold forms, just cut off about an inch around the affected area—what’s underneath is still good.
- Shelf life after expiry: Weeks to months
5. Frozen foods
If kept at a constant freezing temperature, frozen foods are generally safe long past their date. Look out for freezer burn—it affects taste, not safety.
- Shelf life after expiry: 6–12 months or more
6. Eggs
Store eggs in the fridge and do the float test—if an egg sinks in water, it’s safe. If it floats, it’s gone bad. Avoid cracked or slimy eggs.
- Shelf life after expiry: 3–5 weeks
7. Yogurt
Refrigerated yogurt can be safe even past its date. A little liquid on top is normal—just stir it in. Toss it if it smells sour, has mold, or a weird texture.
- Shelf life after expiry: 1–3 weeks
8. Bread (If frozen)
Bread molds quickly at room temperature but lasts much longer in the freezer. Thaw slices as needed. Mold means toss, but stale bread is fine for toast or croutons.
- Shelf life after expiry: 3–6 months
9. Chocolate
Chocolate develops a white coating (bloom) when fats or sugars rise to the surface—this isn’t dangerous. As long as it smells and tastes normal, it’s fine.
- Shelf life after expiry: 6–12 months
10. Honey
Honey never spoils due to its low moisture and high acidity. If it crystallizes, gently warm it to return it to liquid form. Still perfectly safe.
- Shelf life after expiry: Indefinitely
11. Peanut butter
Keep it tightly sealed in a cool, dark place. Natural separation of oil is normal—just stir. Discard only if it smells rancid or tastes off.
- Shelf life after expiry: 6–12 months unopened, 2–3 months once opened
12. Cereal
Cereal can be safely eaten long after its best-before date. It might be less crunchy, but it’s still edible if it smells and tastes normal.
- Shelf life after expiry: 6–12 months
13. Crackers
Store in airtight containers to prevent them from going stale. Soft or soggy crackers can be tossed, but if they’re just a bit stale, they’re still safe.
- Shelf life after expiry: 3–9 months
14. Vinegar
Vinegar’s high acidity makes it naturally shelf-stable. Cloudiness or sediment may form over time, but it’s still safe to use.
- Shelf life after expiry: Indefinitely
15. Dried beans or Lentils
As they age, they may take longer to cook but remain safe. Store in sealed containers to prevent moisture or pests.
- Shelf life after expiry: 2–3 years or longer
