Proper storage of food is an important part of reducing the risk of food poisoning. Some foods must be stored in the fridge and eaten within a short space of time. Other foods, such as flour, pulses, canned foods and many others last much longer and can be stored at room temperature. Dried foods also have limits on their storage time
Read the storage instructions and make sure you always store foods:
- In the right place
- At the right temperature
- For the right time
More information on food storage can be found on the Food Standards Agency website www.food.gov.uk.
Purchasing Food Products
When purchasing food products, buy chilled and frozen foods last. Pack them together, ideally in an insulated bag or cool box and put them in the fridge and freezer as soon as possible. Keep raw foods (meat, fish, poultry and eggs), fruit and vegetables away from cooked and ready-to-eat foods. Pack foods that bruise or damage easily above other foods.
Milk and Other Deliveries
Bring the milk indoors and store it in the fridge as soon as you can. If you have other perishable goods delivered check that the carrier will store them correctly during transportation and ensure they go in the fridge as soon as they arrive.
Fridges and Freezers
Raw foods, such as meat and poultry, may contain microbes that can cause food poisoning. To prevent this, store them in the fridge. To avoid cross-contamination store these foods away from other foods, especially cooked foods and ready-to-eat foods (such as salads, fruit, cooked meats, cheeses, bread and sandwiches). Store them well covered, on the bottom shelf of the fridge so they cannot drip onto other foods.
- Eggs should be kept in the fridge, in their box
- Keep prepared cold foods in the fridge until it is time to eat them
- Dairy products belong in the fridge too
- Many foods now need to go in the fridge once theyve been opened
- Always check the labels to see which ones
- Never put open cans in the fridge transfer the contents into a storage container or covered bowl
- Use within two days
You should store foods in separately covered containers. Cover dishes and other open containers with foil or film. Do not re-use foil or film to wrap other foods.
Fridge/freezer maintenance
Make sure your fridge/freezer stays clean and in good working condition:
Use a thermometer to check fridge and freezer temperatures. The coldest part of the fridge should be at no more than +5 degrees C and the freezer at 18 degrees C or below
Avoid overloading – if a fridge is over-packed with food or iced up it is harder to keep the temperature down
Clean all internal and external surfaces often, especially fridge shelves and door storage compartments
Mop up any spills as soon as they happen
Defrost fridges and freezers regularly
Cupboards and Other Storage Places
Store root vegetables away from other fruit and vegetables and in a dark place
Keep pests out
After opening packets of dried foods (e.g. flour, rice and breakfast cereals) reseal them tightly or transfer the contents to storage jars
Select storage jars and containers with tightly fitting lids always wash and allow them to dry thoroughly after use
Check that safety seals are intact when first opening food packaging
Store cooking, eating and drinking utensils in cupboards and drawers and clean and tidy these storage spaces regularly
Storage Times
No food lasts forever however well it is stored. Most pre-packed foods carry either a use by or best before date. Check them carefully, and look out for advice on how long food can be kept for once packaging has been opened.
Use by dates are for highly perishable foods those that go off quite quickly
No-one likes to waste food but it can be dangerous to eat foods past their use by date
Best before dates are for foods with a longer life
They indicate how long the food will be at its best quality
Even if food is within these dates do not eat it if it looks, tastes or smells off. Always throw away any fruit or vegetables that have started to rot and never use food from rusty or damaged cans, or from leaking cartons. Throw away perishable food that has been left out at room temperature for more than a couple of hours and all food scraps. Other left-overs should be stored in the fridge and eaten within two days.
Freezer Storage Times
Check the label on pre-packed food to see if it is suitable for freezing. If so, freeze as soon as possible after purchase. The star marking panel on food labels will tell you how long you can store your food, depending on your type of freezer. When freezing foods that have been cooked, use clean freezer bags and label them with the date and description of the food. Again, check the freezer manual to see how long the foods can be stored.
