The Water Bottle Mystery
Consider a bottle of water with an “expired” date on it. Many people would assume this water is somehow unsafe to drink after that date, but here’s the fascinating truth: that date has nothing to do with safety at all. Instead, it relates to state weights and measures regulations. Over time, a tiny amount of water gradually evaporates through the plastic bottle—so little that you’d never notice it by looking at the bottle.
However, after about 12 months, enough water might have evaporated that the bottle no longer contains exactly 8 fluid ounces as stated on the label. At this point, it becomes legally unsellable because the product no longer matches its labeled volume, not because there’s anything wrong with the water itself.
This example perfectly illustrates the difference between food safety and sellability standards. The water is completely safe to drink; it just can’t legally be sold because it doesn’t meet labeling requirements.
Understanding Date Labels
This same principle applies to many foods we encounter daily. When you see dates on packages, they often indicate quality or sellability rather than safety.
A “sell by” date tells stores how long to display products for sale purposes. After this date, a loaf of bread might be slightly less fresh but still perfectly safe to eat. Similarly, many canned goods remain safe long after their “best by” dates—they might experience slight changes in color or texture, but they haven’t become unsafe.
The Science Behind Food Safety
Real food safety concerns revolve around factors that actually affect whether food is safe to consume. Temperature control presents one of the most critical safety factors. When food enters what food safety experts call the “danger zone”—between 40°F and 140°F (4°C to 60°C)—bacteria can multiply rapidly. This represents a true safety issue, unlike many date-label concerns.
When properly refrigerated at 40°F (4°C) or below, many foods remain safe well beyond their sell-by dates:
- Milk can last up to a week past its sell-by date
- Eggs can remain safe for 3-5 weeks beyond purchase
- Fresh meat and poultry can be safely stored several days past the sell-by date
Frozen foods illustrate another fascinating aspect of food safety versus sellability. According to USDA guidelines, if you freeze meat or poultry before its “best by” date, it remains safe indefinitely when kept at 0°F (-18°C) or below. The quality might gradually decline, and after several months, the texture might not be quite as appealing, but the food remains safe to eat.
The Role of Professional Food Storage
At CORE X Cares, we partner with temperature-controlled storage facilities that understand these quality distinctions. The CORE X Partners network of temperature-controlled storage facilities across the United States provides the critical cold chain infrastructure needed to maintain proper food temperatures throughout collection, storage, and distribution. When we receive food donations, our partners assess both safety and quality. Often, we find perfectly safe food that grocery stores can’t sell simply because it’s approaching its “sell by” date or because packaging changes have made it commercially undesirable.
Our temperature-controlled network connects food producers with surplus perishable items and the organizations that can distribute these foods to those in need. By providing access to professional-grade cold storage facilities and transportation, we help prevent safe, edible food from going to waste simply because potential donors or recipients lack adequate refrigeration capacity.
Education as a Key to Reducing Waste
Understanding these distinctions helps everyone in the food supply chain make better decisions about what food to keep and discard. We work with our partners to share this knowledge, helping them:
- Recognize true safety issues versus quality or sellability concerns
- Understand how proper storage affects food safety
- Make informed decisions about accepting and distributing donations
- Train staff and volunteers on proper food handling procedures
