Some molds are used to make certain kinds of cheeses including Roquefort, blue, Gorgonzola, Stilton, Camembert, and Brie. The mold on these cheeses is safe to eat. Mold on other types of cheeses should not be there. Discard any soft cheese showing mold.

For hard cheese, such as Cheddar, cut off at least 1-inch around and below the mold spot (keep the knife out of the mold itself). After trimming off the mold, the remaining cheese should be safe to eat. Re-cover the cheese in fresh wrap and keep refrigerated.

Do not buy or use moldy meats. Fresh meat and poultry are usually mold free, but cured meats and smoked turkey may not be. Examine them carefully. Exceptions: Some salamis -- San Francisco, Italian and Eastern European types -- have a characteristic thin, white mold coating. They should not show any other mold. Dry-cured country hams have surface mold that must be scrubbed off before cooking.

Discard any soft fruits or vegetables, jams and jellies, bread, and baked goods that show signs of mold.