Moldy bread. That fuzzy blue or green stuff on your bread is mold, and it needs to go. Mold produces spores that can spread to other foods and even make you sick. Don’t take a chance—toss that bread.

Expired condiments. Ketchup, mayonnaise, mustard and the like typically have use-by dates. Condiments are prone to bacteria growth over time, even if refrigerated. Check the dates and throw out anything past its prime.

Soft or spoiled produce. Vegetables and fruit don’t last forever. If you notice your leafy greens are wilted, your berries are mushy or your veggies are slimy, toss them. They’re past their peak freshness and safe eating.

Mystery leftovers. Those Tupperware containers filled with who-knows-what and pushed to the back of the fridge need to go. Not only will the taste and texture be unappealing, but bacteria thrive on leftovers and can multiply rapidly. When in doubt, throw it out.

Dairy past its date. Milk, yogurt, cheese, butter and other dairy products should be discarded on or before the use-by date. Dairy is highly perishable and the risk of foodborne illness increases sharply after that date.

Meat gone bad. Ground meat, poultry, steak, chops—all meat has the potential to spoil quickly if not handled and stored properly in the refrigerator. Meat that has a foul odor, slimy or sticky texture or looks dull instead of vibrant red or pink should be discarded.

Eggs with runny whites or yolks. Over time, the whites and yolks of eggs can become runnier in consistency. Throw out any eggs with a foul odor or watery, runny whites or yolks. As a rule of thumb, eggs are best used within 3 to 5 weeks of the pack date.

Pizza or takeout leftovers. Leftover pizza, Chinese food or other takeout items should only be kept for 3 to 4 days. Bacteria grow rapidly on leftovers and the quality starts to deteriorate quickly. For best food safety, throw out old leftovers.

Aged seafood. Seafood like fish, shrimp and scallops are extremely perishable. Use-by dates for seafood are merely suggestions—you’ll want to cook or freeze seafood the same day of purchase for best quality and safety. Throw out any aged seafood immediately.

Old chicken broth or stock. Homemade or commercially prepared broths and stocks will only last 4 to 5 days in the refrigerator. Over time, bacteria can grow in the broth and the quality starts to deteriorate. Discard any old broths or stocks to avoid risking foodborne illness.