© Shutterstock

Tea and coffee - Closed: 2 years
Open: 90 days

© Shutterstock

Pasta - Closed: 90 days
Open: 3 to 5 days

© Shutterstock

Rice - Closed: 2 years
Open: 1 week

© Shutterstock

Olive oil, shoyu, pepper, and oil - Closed: 1 year 
Open: 1 week

© Shutterstock

Bread - Closed: 7 days 
Open: this is a dangerous food because changes in color, smell, and taste are slow to appear even if the bacteria are already there. Therefore, stick to the expiry date and if you spot mold on a slice, throw the whole loaf away.

© Shutterstock

Peanuts - Closed: 1 to 2 years
Open: 1 to 2 weeks

© Shutterstock

Ketchup, mustard, and mayonnaise - Closed: 1 year
Open: 1 month

© Shutterstock

Butter and margarine - Closed: 9 months
Open: 1 month

© Shutterstock

Nutella - Closed: 1 year
Open: 1 month

© Shutterstock

Jelly - Closed: 1.5 years
Open: 5 days

© Shutterstock

Honey - Closed: 1 year
Open: 1 month

© Shutterstock

Tomato sauce - Closed: 2 years
Open: 2 days

© Shutterstock

Pickles - Closed: 1 year
Open: 1 month

© Shutterstock

Pickled cucumbers - Closed: 18 months 
Open: 1 month

© Shutterstock

Heart of palm - Closed: 1 year
Open: 15 days

© Shutterstock

Juice in cartons - Closed: 1 year
Open: 5 days

© Shutterstock

Milk - Closed: 3 days
Open: 2 days (approximately)

© Shutterstock

Ham and other smoked meats - Closed: 3 days
Open: 2 days (approximately)

© Shutterstock

Eggs - Closed: 15 to 30 days
Open: a boiled egg can be preserved for four days if it's not peeled, and two days if peeled. A raw egg yolk lasts 24 hours, and an egg white between 6 and 12 hours.

© Shutterstock

Tip: eggs - Put the egg in a glass with water, if it floats it means that it's an old egg, if it sinks, then it's a fresh egg.

© Shutterstock

Tip: fruit - Fruits such as banana, melon, avocado, plum, guava, apple, watermelon, and pear ripen once harvested and should be stored inside plastic containers in the fridge.

© Shutterstock

Tip: fruit - Fruits such as grapes, melon, lemon, orange, and pineapple can be kept at room temperature. If you just eat part of it, store the rest of the fruit in a plastic container in the fridge.

© Shutterstock

Tip: vegetables - For vegetables to last longer, they should be stored in plastic containers in the fridge. This will prevent some vegetables' leaves from burning.

© Shutterstock

Tip: fresh herbs - To prolong the shelf-life of herbs such as parsley and chives, store them in containers with the stem immersed in water.

© Shutterstock

Tip: onion and garlic - Onion and garlic should be kept separate from other foods as they contain folic acid and vitamin C, which emit gas and can spoil other foods.

© Shutterstock

Tip: onion and garlic - Onion and garlic should be stored in well-ventilated places away from the stove and other appliances that emit heat, because the heat makes them rot faster. Under these conditions, onions and garlic can last for two to three months.

© Shutterstock

Tip: potatos - If you notice that a potato has a greenish color, throw it away. This food produces a chemical called solanine, which is caused by light exposure and it's poisonous.

© Shutterstock

Tip: red meat - Red meats, sauces, and broths should be stored in the freezer and they last up to three months.

© Shutterstock

Tip: poultry - Fresh poultry can last up to 6 months in the freezer. But cooked poultry only lasts for 3 months in the freezer.

© Shutterstock

Tip: fish - Fresh fish lasts for 2 to 3 months in the freezer. If you buy frozen fish, you can expect it to last for 3 to 6 months.

© Shutterstock

Tip: seafood - Seafood such as shrimp, mollusks, and lobster can last up to 3 months if stored in the freezer.

© Shutterstock