I noticed some discussion of food safety lately, so I thought I'd post about my own practices. (Warning: these differ significantly from the Public Health Dept. recommendations.) If it's any reassurance, I haven't had any food-poisoning-type symptoms since I moved out of the house and away from my soon-to-be-ex-husband. Cheese: Hard cheeses, such as cheddar and jack, can be trimmed of their mold if they go moldy. Just slice off about a quarter-inch from the moldy area. Soft cheeses, such as cream cheese and brie, you have to be more careful with. Remove at least an inch from the molded side. Other dairy: The sell-by date is just that, SELL-by. Use-by is a different matter. Cream and buttermilk last an amazingly long time after the sell-by date, milk not so much. I've left cream out all day long on a hot day (I forgot to put it back in the fridge after breakfast) and it was still sweet and good that evening. Just taste a drop of it first, before you pour it into your cereal/recipe/coffee. (Due to pasteurization, milk and cream no longer go sour naturally. They rot, instead. So you can't use them in your antique recipes that call for sour or "clabbered" milk.) Meats: If ground meat starts getting whiffy, throw it out. (We all know about ground meat.) Solid chunks of meat, however (chops, steaks, roasts) can often be salvaged even if they've started to smell a little. You just rinse it off with lots of HOT water, then season it well (black pepper, seasoning salt, garlic), sear it in a hot pan, and cook it THOROUGHLY. (No rare steak this time, sorry.) Now you have two or three days' grace to either eat it up or freeze it. Breads: Stale bread is simple and not a problem. Either make something of it (bread pudding, croutons, stuffing....) or destale it by sprinkling with a little water and warming it in the oven. (Destaling it is the absolute last gasp, though. It won't keep afterward, so eat it or else.) Moldy bread, however, is almost unsalvageable. (Look carefully to make sure there's no white mold on some breads--I hate the flour-sprinkled type because it's hard to tell.) If it's only at one end, the other end might be fine. Or it might not. Inspect every slice carefully. Fruits and vegetables: If they're slimy, the off-flavor will be right through them. Out they go. If they're just wrinkled/spotty/wilted, peel them and/or cut out the bad spots and cook them normally. (There is no known way to unmeal an apple, to quote a cookbook I read recently. Once it gets to the wilted/wrinkly stage, you pretty much have to cook it.) If you really, really want crudites, you can try soaking them in icewater overnight, but it may or may not work. Rancid oils or butter can't be salvaged as far as I know. Either use it to oil your hinges (hair, skin, leather catchers' mitt....) or throw it out.