- Use your senses: observe the color, smell and texture. If something smells bad, changed color or has fungus, it is better to discard it.
- Preservation is key: products that are tightly closed and stored in cool, dry places last much longer.
- Don’t take risks with fresh products: meat, fish, fresh dairy products and ready meals should respect the date more strictly.
- Label at home: if you open a package, write the opening date for better control.
- Trust with caution: many times you can consume expired food, but when in doubt, it is better to prevent.
Learning to distinguish between “expired” and “spoiled” can help you save money, reduce waste, and make more responsible choices in the kitchen. With care and common sense, many foods remain perfectly edible long after the date listed on the packaging.
