How to Store Foods Correctly

Principles of Food Storage

Understand the purpose of food storage: inhibiting the growth of bacteria, yeasts, and molds that cause food to spoil.
Recognise appropriate storage techniques that depend on the type of food: some foods require refrigeration, some room temperature, and others need freezing.
Be aware of ‘Best Before’ and ‘Use By’ dates: these are safety measures put in place for consumers. Best before dates refer to quality only. After this date, the food might not be at its best quality but is still safe to eat. In contrast, Use By dates refer to safety. After this date, it’s not safe to consume the food, even if it looks or smells fine.

Store items like milk, cheese, and yogurt in the refrigerator to increase their shelf-life.
Note that some cheeses, such as mature cheddar, can be stored at room temperature.

Store these items in the refrigerator below 5°C.
Ensure raw and cooked meats are stored separately to prevent cross-contamination.
Freeze food if not going to be used before its Use By date; ensure it’s thoroughly defrosted before cooking.

Vegetables typically need to be stored in a dark, cool, and dry space. Some are best stored at room temperature—like potatoes and onions.
Most fruits should be stored at room temperature until ripe, and can then be placed in the refrigerator.
Fridge storage is necessary for some salad items like lettuce and cucumber.

Store these food items in air-tight containers at room temperature in a dark, dry area, like a pantry or cupboard.
Keep nuts in a refrigerator, especially if in large amounts, to prevent them from turning rancid.

Foods can be safely stored in a freezer for a considerable time. Follow guidelines on food packaging.
Pack foods in suitable freezer-proof containers or bags and exclude as much air as possible.
Above all, remember the cardinal rule of freezing: “first in, first out.” Use up the oldest items first to keep everything in your freezer as fresh as possible.