Reading Codes on Canned Foods
Diet & NutritionFood & Ingredients

How to Read Codes on Canned Foods

How to Read Codes on Canned Foods
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Updated on January 29, 2026
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While there is no standard system for coding canned foods, many companies use similar codes to track their products. Learning to read the most commonly used codes that refer to dates helps ensure your canned foods are fresh and safe to eat. Some canned foods include a non-coded “use by” date stamped on the can or label. For those that don’t, you can often find a coded date stamped on the top or bottom of the can.

Step 1

Look at the first number or letter of the code. Numbers 1 through 9 often represent the months January through September, in order. The letter O usually stands for October, N represents November, and D stands for December on many cans. Some companies list the month after the date, so look elsewhere in the code for letters as well.

Step 2

Match letters other than O and N with months by assigning each month, January through December, a letter from A to L in alphabetical order. Some companies use this form of coding to represent months. Be careful when interpreting these codes if you need to be sure about the month. D could stand for April or December, depending on the coding system used by the manufacturer.

Step 3

Decipher numbers to determine the date and year. Many companies use a two-digit number following the first number of the code for the date and a one-digit number for the year. The year number is usually the last number of the year. For example, 2011 would have a year number of 1.

Step 4

Determine the Julian date that would correspond with the code if the numbers don’t make sense in the context of month, date, and year, or if you know the manufacturer uses Julian dates in its codes. The Julian date is the day of the year. For example, Jan. 1 would be 1 and Feb. 10 would be 41 if a Julian date is used.

Tip

Check your canned products for a toll-free number or website if you’re not sure about the code on the can or the date by which you should use the product. Some companies mix up the date format by listing the year or the date first instead of the month, so if you’re in doubt, it’s best to ask the source. Most manufacturers offer a telephone number or website for consumers with questions about the expiration dates of their products. Most canned foods are safe to use for two years from the date of purchase, even if you can’t read the code on the can and can’t find a “use by” date on the product. Store your canned food at a moderate temperature to ensure freshness. The Canned Food Alliance recommends storage temperatures no higher than 75 degrees Fahrenheit.

The Takeaway

  • There is no standardized system for codes on canned foods, but learning to read the most common codes that refer to dates can help you determine the food’s freshness and safety.
  • Some cans used a noncoded “use by” date, but others just use a code.
  • There are four steps you can take to read many codes on canned foods.
EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Date Labelling of Pre-Packaged Foods . Institute of Food Science and Technology.
  2. Food Product Dating. U.S. Department of Agriculture (USDA) Food Safety and Inspection Service. April 23, 2025.
  3. Shelf Life, Storage, and Can Codes. Canned Food Alliance. 2023.
  4. Food Labels / Codes / Dates. Second Harvest Food Bank of Middle Tennessee.
  5. Interpreting NFJC Can Codes for "Best-By" Dates. Neil Jones Food Company. 2024.
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Kayli Anderson, RDN

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Kayli Anderson has over a decade of experience in nutrition, culinary education, and lifestyle medicine. She believes that eating well should be simple, pleasurable, and sustainable. Anderson has worked with clients from all walks of life, but she currently specializes in nutrition therapy and lifestyle medicine for women. She’s the founder of PlantBasedMavens.com, a hub for women to get evidence-based, practical, and woman-centered guidance on nutrition and cooking, hormone health, fertility, pregnancy, movement, mental well-being, nontoxic living, and more.

Anderson is board-certified in lifestyle medicine and serves as lead faculty of the American College of Lifestyle Medicine’s (ACLM) "Food as Medicine" course. She is past chair of the ACLM's registered dietitian member interest group, secretary of the women's health member interest group, and nutrition faculty for many of ACLM's other course offerings. She is the coauthor of the Plant-Based Nutrition Quick Start Guide and works with many of the leading organizations in nutrition and lifestyle medicine to develop nutrition content, recipes, and educational programs.

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She received a master's degree in nutrition and physical performance and is certified as an exercise physiologist and intuitive eating counselor. She's a student of herbal medicine and women's integrative and functional medicine. She lives with her husband in the Colorado Rocky Mountains, where you’ll find her out on a trail or in her garden.

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