Only situations with a published figure are listed. A blank isn't “forever” — it means no reliable number is published for it.
Storage
Store at: Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening
Refrigerate after opening: Yes — refrigerate at 40°F (4°C) or below
USDA FoodKeeper v128 tip (pantry storage): Refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time.
USDA FoodKeeper v128 tip (pantry storage): Shelf-stable commercial mustard is safe when stored at room temperature after opening.
USDA FoodKeeper v128 tip (pantry storage): Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening.
How to tell if Mustard (condiments & sauces) has gone bad
Mould around the rim, cap, or surface
An off, fermented, or yeasty smell
Fizzing, bubbling, or a bulging lid
Separation or a colour change that won't stir back in
USDA FoodKeeper v128 publishes no spoilage note for Mustard (condiments & sauces) specifically, so these are the general signs for condiments & sauces — never taste something to test it. When in doubt, throw it out.
Air and warmth are what shorten an opened item's life — the right container buys back the days the packaging gives up once the seal's broken.
How long does Mustard (condiments & sauces) last after opening?
About 1 year refrigerated at 40°F (4°C) or below, according to USDA FoodKeeper v128. Refrigerate it once it's open.
Does Mustard (condiments & sauces) need to be refrigerated after opening?
Yes — keep Mustard (condiments & sauces) at 40°F (4°C) or below once it's open. Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening.
How can you tell if Mustard (condiments & sauces) is bad?
Look for: Mould around the rim, cap, or surface; An off, fermented, or yeasty smell; Fizzing, bubbling, or a bulging lid; Separation or a colour change that won't stir back in. Those are the general signs for condiments & sauces — USDA FoodKeeper v128 publishes no spoilage note for Mustard (condiments & sauces) specifically. Never taste something to test it — when in doubt, throw it out.