We hear a lot about people who get sick after going out to eat, but did you know the majority of food borne illnesses are living in your own kitchen?
Registered dietitian Ashley Mullins says that most people are unaware of two basic rules. "After seven days of opening you need to discard it, no matter what the date says. You cook it or you freeze it within 48 hours of when you purchased it," she advises.
Mullins says condiments last one year, except mayonnaise, which should be in your refrigerator no more than two months. Eggs should be tossed after three weeks while canned foods are good for two years.
For optimum safety, your refrigerator temperature should be between 38 and 40 degrees and your freezer should be set at zero.