Head lettuce usually lasts about five days in the refrigerator. Keep it dry because moisture speeds spoilage.
“Leafy greens account for about half of food safety outbreaks involving produce,” says Maples.
Throw away the entire head if it becomes slimy.
Cabbage can last for several months. Simply remove the outer leaves if they become soft.
Cooking Oil
Most cooking oils last about one year unopened and around six months after opening.
Store oils away from heat and light. Once they develop a rancid or bitter smell or taste, discard them.
Hard Cheese
Hard cheeses such as Parmesan and Romano contain very little moisture and can remain safe for months after their sell-by date.
If mold develops, cut away the mold and at least one inch (2.5 cm) around it before using the remaining cheese.
Semi-Firm Cheese
Cheddar, Gouda, Swiss, and other semi-firm cheeses can be stored for up to six months unopened or three to four weeks after opening.
Because these cheeses contain less moisture than soft cheeses, mold spreads more slowly. If mold appears, cut away the mold plus at least one inch (2.5 cm) around it before eating the rest, says Maples.
