When you stop and think about all the food stored in your kitchen, it's hard not to get a little panicky.
The news is full of food safety horror stories. Use by this date. Sell by that date. You can almost hear the ticking.
But tossing the products - and your money - feels like a bigger waste. So, here's a little help, designed to take the mystery out of your meat. And cheese. And so on.
SURVEY YOUR KITCHEN
Consider the various zones of your kitchen where you store your food. They're broken down for you here: cupboards, fridge, freezer and countertop (or bread drawer).
Take a look, zone by zone, and make sure you are practicing safe storage procedures. You might be relieved by what you'll find.
Sure, the cans are a few years old, for example, but if they're in good condition, the contents are just fine.
In the fridge, open the containers and give the contents a look and a good sniff test. Watch for mold, sniff for spoilage. You'll need to throw out any leftovers more than five days old, but your condiments and staples are probably just fine.
"People, especially seniors, are relieved to find out they don't have to be throwing food out," says Jean Draeger, nutrition educator with the University of Wisconsin Extension in Waukesha County, Wis.
Milwaukee Journal Sentinel
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