It’s probably OK to eat. As long as it was unopened, and commercial, it’s designed to sit on a shelf for months without going bad.

According to the USDA fact sheet, canned foods are safe indefinitely if not exposed to temperatures below freezing or above 90 °F. High-acid canned food like tomatoes and some fruit will keep their best quality for 12 to 18 months; low-acid canned food like meat and vegetables will for 2 to 5 years.

Don’t risk storing that extra canned food in the garage. The USDA recommends storing canned foods in a cool dry location, and most garages fail on both counts. Damp garages could cause tin cans to rust, while a hot garage that exceeds more than 85 degrees will increase the risk of spoiled canned food.

Answer: You can let an opened jar of mayonnaise sit out at room temperature for up to 8 hours, says the United States Department of Agriculture. Opened mayonnaise that has been held above 50 degrees Fahrenheit for more than 8 hours should be discarded.

The perishable nature of mayonnaise is also why you should throw out mayo that’s been left out unrefrigerated overnight. It could be totally fine—until you get food poisoning. And, in general, the FDA recommends tossing perishable foods, including mayo, that have been left out at room temperature for two or more hours.

Condiments like soy sauce, vinegar-based hot sauces and honey shouldn’t be refrigerated at all, according to MSN. Meanwhile, ketchup and mustard can be kept in the fridge, but won’t be harmful if they’re left out overnight, even if they’ve been opened.

A sandwich with mayonnaise can stay out of the refrigerator and remain good for up to 4 hours. And it’s not usually the mayonnaise that goes bad first. It is much more likely that other ingredients, like meat or veggies, will become rancid first.

Answer: Most types of sandwiches can be safely left out at room temperature for about two hours — or one hour if the temperature is above 90 degrees Fahrenheit. If sandwiches containing these ingredients have been left out of the fridge for longer than two hours (or one hour above 90° F), they should be discarded.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

According to Sarah Hill, Manager of Cheese Education and Training for the Wisconsin Milk Marketing Board, cheese can be left at room temperature for up to two hours, as can all perishable foods.

Answer: Cheese can typically sit out at room temperature anywhere from 4 to 8 hours, depending on the type, and remain safe to eat. Soft cheeses have a relatively high moisture content, which in turn encourages bacterial growth, so leftovers should be refrigerated as soon as possible.

As a general rule, hard cheeses such as cheddar, processed cheeses (American), and both block and grated Parmesan do not require refrigeration for safety, but they will last longer if kept refrigerated.

Processed Medium Cheddar has a hint of sharpness, smooth and firm in texture. It is completely shelf stable and does not require any refrigeration. Full flavor that will last offered in a 4 oz.