Do you use condiments like mayonnaise, mustard and other spreads when making a sandwich or homemade salad dressing? One of the easiest ways to contaminate all of those jars and bottles is by using the same utensil each time you scoop out a spoonful. Because the shelf life for many condiments can be very long (about three years for mustard), the fastest way to spoil condiments is through cross-contamination. Instead, make a habit of using separate spoons, or at lease rinse the spoon before dipping into another jar.
ANDREWS MCMEEL SYNDICATION