There are certain subjects that, once brought up in conversation, get people riled up lightning-fast and how to store condiments is probably near the top of that list.

For real, who hasnt ended up in an all-out brawl over whether the peanut butter should be refrigerated or reconsidered a friendship after finding out your buddy stores ketchup in the pantry?

Condiment conundrums are nothing new, but there are general rules of thumb to keep in mind whenever youre unsure where to keep the ranch dressing.

Condiments that must be refrigerated after opening have specific characteristics that make them more susceptible to bacterial growth when theyre left out at room temperature, said Katie Heil, a certified professional in food safety and senior editor at StateFoodSafety .

These characteristics include high levels of carbs and protein, a neutral or slightly acidic pH, and moisture. By contrast, condiments that dont need to be refrigerated typically contain more fats, which are almost impenetrable to bacteria and keep them from growing to unsafe levels.

The easiest way to remember? If a condiment is thin enough to easily flow to the head of the bottle when you turn the bottle upside down, refrigerate it. Chances are, it doesnt contain enough fat to be shelf-stable, Heil said.

On the other hand, if the condiment is so thick that it takes a while to fall to the head of an upside-down bottle, it probably contains enough fat to be shelf-stable.

When in doubt, check the label. The Code of Federal Regulations states that any products that require special handling to maintain their wholesome condition must have those instructions prominently displayed on the product , Heil said, including messages like Keep refrigerated or Refrigerate after opening.

Now lets get to some specific guidance.