Storing food correctly: fridge, pantry and freezer

In short: Proper storage keeps food fresh and safe for longer: store it cold and dry, keep raw products apart from ready-to-eat ones and do not break the cold chain.

In more detail: Bacteria multiply quickly at room temperature and much more slowly below 7 °C. Good storage saves money because less spoils and protects against food infections.

In Depth

Fridge

• Target: about 4–7 °C inside; check with a thermometer. The coldest zone is at the bottom above the vegetable drawer.
• Top/middle: dairy, leftovers. Bottom: raw meat and fish in closed containers so nothing drips onto other food.
• Vegetable drawer: salad, carrots, broccoli. Door: drinks, mustard, ketchup (warmest area).
• Not in the fridge: tomatoes, bananas, potatoes, onions, bread (dries out), honey.
• Let hot food cool down (two hours), then refrigerate.

Pantry and cellar

Dry, cool, dark and tightly closed (rice, pasta, flour, cans). Pantry pests (moths) signal open packs: transfer into tins or jars. Store potatoes in the dark and cut away green spots and sprouts generously. Older to the front (FIFO: first in, first out).

Freezer and thawing

• −18 °C keeps food for months without germs growing (they are only dormant, not dead).
• Label with contents and date; pack airtight against freezer burn.
• Thaw in the fridge, microwave or cold water; pour away thaw water from poultry and clean surfaces.
• Do not refreeze what was fully thawed (except after cooking).

Best-before date and your senses

The best-before date is not an expiry limit; look, smell, taste. With a use-by date (minced meat, fish) do not eat after expiry. This avoids food waste.

See also: Best-before and use-by dates, Cooking simply and cheaply