How to Tell If Food Is Safe to Eat
I bet you know the feeling! I've stood in front of my refrigerator more than once, holding a container of leftovers and wondering whether to eat what's inside or throw it away. I don't like wasting good food, but I certainly don't want to make myself sick over a few spoonfuls of yesterday's dinner.
Have you ever opened your refrigerator, spotted a container tucked away at the back, and tried to remember when you put it there? Was it Monday? Or perhaps last Thursday?
And what about that jar of sauce you opened a while ago? It looks perfectly fine, but how long has it actually been sitting there?
These are the little kitchen mysteries we all face from time to time. The trouble is, food isn't always very good at telling us when it's no longer safe to eat. Sometimes the signs are obvious. Other times, something can look and smell perfectly normal and still be unsafe.
The good news is that you don't need to become a food safety expert to make sensible decisions.
A few simple guidelines can take much of the guesswork out of deciding what to keep,
what to eat, and what belongs in the trash.
At Kitchen Granny, I believe good advice starts with good information. For this article, I've drawn on food safety guidance from trusted sources, including the USDA and FDA, to help you make safer choices in your kitchen.
How to Tell If Food Is Safe to Eat
We've all done it.
Opened a container, taken a cautious sniff, and decided that everything seems fine.
Perhaps you've even heard someone say, "If it smells all right, it's probably good."
Unfortunately, that isn't always true!
Food that has spoiled may develop an unpleasant smell, change color, or become slimy. Those are good reasons to throw it away.
But here's the important part: some of the bacteria that cause food poisoning don't change the way food looks, smells, or tastes.
That means the sniff test isn't a reliable way to decide whether something is safe to eat.
The USDA explains that proper storage and safe handling are essential because harmful bacteria can grow without obvious signs of spoilage. You can read its food safety basics for more information.
So, what should you do instead?
Think about three things:
How long has the food been stored?
Has it been kept at the correct temperature?
Was it handled and stored properly in the first place?
These questions tell you much more than a quick sniff ever could.
And please don't taste a little spoonful just to check. If you're uncertain whether food has been stored safely, tasting it isn't worth the risk.
Those Confusing Dates on Food Packages
Have you noticed how many different dates appear on food packaging?
There's Best By, Best if Used By, Sell By, and sometimes Use By.
It's enough to make you wonder whether you need a calendar beside the refrigerator.
The first thing to understand is that many dates on US food packages relate to quality rather than safety.
The FDA explains that most food date labels indicate when a product is expected to be at its best in terms of freshness, flavor, or quality. Infant formula is an important exception, and any specific safety or storage instructions should always be followed.
You can read more in the FDA's guide to cutting food waste while maintaining food safety.
What do the different dates mean?
Label | What it generally tells you |
Best By / Best if Used By | When the manufacturer expects the food to have its best quality |
Sell By | A date intended mainly to help stores manage their stock |
Use By | Often a manufacturer's quality date in the US, but check for specific safety instructions |
Freeze By | A recommendation for freezing food to maintain its quality |
For example, a box of crackers might be perfectly usable after its Best By date, although the crackers may not be quite as crisp.
But that doesn't mean you should ignore dates on everything.
Fresh meat, dairy products, prepared foods, and other perishables need proper refrigeration and have limited safe storage times, regardless of what the printed date says.
Kitchen Granny's tip: Don't judge a food by its date alone. Think about what kind of food it is, whether the package has been opened, and how it has been stored.
How Long Can You Keep Leftovers in the Refrigerator?
This is probably one of the most useful food safety rules to remember.
Properly refrigerated cooked leftovers should generally be eaten within three to four days or frozen for longer storage.
That includes many familiar meals, such as cooked chicken, casseroles, soups, stews, and cooked meat dishes.
Let's say you make a pot of chicken soup on Monday.
If you refrigerate it promptly and keep it properly chilled, you should generally finish it by Thursday or Friday.
If you know you won't eat it in time, freeze a portion instead.
It's a simple habit that can save both food and worry.
For a handy reference, the government’s Cold Food Storage Charts provide recommended refrigerator and freezer storage times for many everyday foods.
Don't leave leftovers sitting out for hours
There's another important rule worth remembering.
Perishable food should generally be refrigerated within two hours of cooking or serving. If the surrounding temperature is above 90°F (32°C), that time drops to one hour.
And you don't need to wait until a large pot of food has cooled completely on the counter. Dividing it into smaller, shallow containers helps it cool more quickly in the refrigerator.
The USDA explains these recommendations in its Leftovers and Food Safety guide.
A little habit that makes life easier
When you put leftovers into the refrigerator, stick a small piece of masking tape on the container and write the date.
That's it.
No complicated system. No fancy labels.
Just a quick reminder of when the food was cooked.
It's particularly helpful when you're cooking for one and a single meal often stretches over several days. And if you find yourself with more leftovers than you can comfortably use, you might enjoy my article on Easy Leftover Meal Ideas.
Is Your Refrigerator Cold Enough?
Here's something we don't always think about.
We assume that because the refrigerator feels cold when we open the door, it's keeping everything at a safe temperature.
But that's not necessarily the case.
The recommended refrigerator temperature is 40°F (4°C) or below, while the freezer should be kept at 0°F (-18°C) or below.
You can check the recommended temperatures in the FoodSafety.gov Cold Food Storage Charts.
You don't need to keep adjusting the settings every day. A simple refrigerator thermometer can help you check that the temperature is where it should be.
And remember, a refrigerator can keep food cold, but it can't make food safe again if it has already spent too long sitting out.
It's one of those small details that can make a real difference.
If your freezer is jam-packed with stuff you don't remember buying, you may want to look at my 15 freezer staples every senior should have to neaten it up.
Opened Jars, Sauces, and Canned Food
What about that jar of pasta sauce in the refrigerator? Or the half-used tin of beans you covered and put away after lunch?
These are the foods that can easily get forgotten, especially when you're cooking for one.
The important thing to remember is that different foods have different storage times after opening. There isn't one rule that works for every jar, tin, or bottle.
USDA guidance recommends refrigerating opened canned foods promptly. Once opened, canned low-acid foods such as beans, vegetables, meat, and soup generally keep for three to four days in the refrigerator. High-acid canned foods, including tomatoes and some fruit, generally keep for five to seven days.
It's also a good idea to transfer unused canned food into a clean, covered glass or plastic container to help preserve its quality.
You can check the USDA's advice on storing opened canned food and consult the Cold Food Storage Charts for storage times.
Sauces and condiments are another matter. Some keep for quite a while after opening, while others need to be used sooner. Check the label for storage instructions, including whether refrigeration is required and how quickly the product should be used.
A simple way to keep track
When you open something that won't be used in one sitting, write the opening date on the jar or container.
You can use a small piece of masking tape and a pen. It takes seconds, and it saves you from trying to remember whether you opened that jar last week or last month.
And if you can't establish how long a perishable food has been open or whether it has been stored properly, don't take a chance simply because it looks fine.
What About Food That's Been in the Freezer for Months?
Have you ever discovered a container at the bottom of the freezer and wondered what on earth is inside it?
You're certainly not alone!
Here's some reassuring news: food kept continuously frozen at 0°F (-18°C) or below remains safe indefinitely, provided it was safe when frozen and was handled properly. However, its taste, texture, and quality can deteriorate over time.
That means food doesn't automatically become unsafe just because it's been in the freezer for several months.
Freezer burn, for example, can leave dry, pale, or leathery patches on frozen food. It's a quality problem rather than a safety problem, although the affected food may not taste particularly good.
The USDA explains more about freezer safety, storage, and thawing in its guide to Freezing and Food Safety.
The trick is to freeze food while it's still in good condition, package it properly, and label it with the name and date.
Don't forget about safe thawing
When you're ready to use frozen food, the safest option is usually to thaw it in the refrigerator.
You can also thaw food in cold water in a leak-proof package or in the microwave, following appropriate safety instructions. Food thawed in cold water or the microwave should be cooked immediately.
Don't leave meat, poultry, or other perishable foods sitting on the kitchen counter to thaw. The outside can become warm enough for harmful bacteria to multiply while the inside is still frozen.
When Is It Time to Throw Food Away?
I know. Nobody likes wasting food!
When you've paid for it, carried it home, and made room for it in the refrigerator, throwing it away can feel like throwing money away too.
But sometimes it's the sensible thing to do.
Here are a few situations when it's best not to take a chance:
Food has been left out too long. Perishable food generally shouldn't sit at room temperature for more than two hours, or one hour when temperatures are above 90°F (32°C).
You don't know how it has been stored. If food may have been without refrigeration for too long, don't rely on its appearance to make the decision.
A can is bulging, leaking, or badly damaged. Don't taste the contents. Discard the can safely.
Food has visible mold or obvious signs of spoilage. Don't taste it to check whether it's still good.
You're unsure whether a safety instruction has been followed. When it comes to potentially unsafe food, guessing isn't worth the risk.
One thing I want to emphasize: you don't have to throw away every food that has passed a Best By date. As we discussed in Part 1, many such dates relate to quality. But you should never use a date label as a substitute for proper storage and handling.
If you're uncertain about a particular food, consult reliable storage guidance for that specific item. If you can't establish that a perishable food has been kept safely, the safest decision is to discard it.
A Few Small Habits That Make Food Safety Easier
You don't need an elaborate food storage system. A few straightforward habits can make a real difference.
Label leftovers. Write the date on the container so you don't have to rely on memory.
Keep your refrigerator cold enough. Aim for 40°F (4°C) or below, and use a refrigerator thermometer if you're unsure.
Put food away promptly. Don't leave cooked meals sitting on the counter for hours.
Use older food first. Keep track of what needs to be eaten soon, rather than allowing containers to disappear at the back of the refrigerator.
Freeze what you won't use in time. Freeze food while it's still in good condition, rather than waiting until it's nearly past its useful life.
Keep it simple. If a label gives specific storage instructions, follow them.
These habits are especially useful when cooking for one. You can still buy the foods you enjoy, cook a little extra when it suits you, and keep useful ingredients on hand without having to remember everything.
FAQ
How can I tell if food has gone bad?
Food that has spoiled may develop an unpleasant smell, change color, or become slimy. However, harmful bacteria don't always cause noticeable changes, so appearance and smell alone cannot confirm that food is safe.
How long can I keep leftovers in the refrigerator?
Most cooked leftovers should be eaten within three to four days when stored promptly in a refrigerator at 40°F (4°C) or below. Freeze them if you won't use them in time.
Are foods safe to eat after their Best By date?
Often, a Best By date relates to quality rather than safety. However, the type of food, its storage conditions, and any specific safety instructions matter. Don't rely on the date alone.
How long can food stay in the freezer?
Food kept continuously frozen at 0°F (-18°C) or below remains safe indefinitely if it was safe when frozen and handled properly. Its quality, flavor, and texture may decline over time.
Is it safe to eat food that has been left out overnight?
No. Perishable food left at room temperature overnight should be discarded. Harmful bacteria can grow even when the food looks and smells normal.
Should I throw away food if I can't remember when I opened it?
If it's a perishable food and you can't establish how long it has been open or whether it was stored safely, the safest choice is to discard it rather than guess.
Final Thoughts
Food safety doesn't have to be complicated.
You don't need to memorize dozens of rules or become suspicious of every container in your refrigerator. You simply need to know a few important guidelines, store food properly, and pay attention to how long you've kept it.
And please don't feel guilty about throwing something away when you genuinely aren't sure it's safe. Saving a little food isn't worth risking your health.
A few labels, a reasonably organized refrigerator, and a little planning can take much of the guesswork out of everyday cooking.
I’d love to hear your ideas on how to tell if food is safe to eat!
Fill in the contact form
Send an email to kitchengrannynora@gmail.com
Until next time, keep cooking simple, keep cooking with love, and remember - every good meal begins with a little kindness towards yourself.
— Kitchen Granny
Comments