Tips for storing food in the refrigerator Storing food correctly
Proper storage methods allow food to retain its flavour and texture for longer. This means it remains edible for longer. Poor storage accelerates deterioration and means it ends up in the bin sooner.
GOLDEN RULES
• Store non-perishable food in a dry place away from light.
• Refrigerate all perishable foods as quickly as possible.
• Pay attention to use-by dates and store food that needs to be consumed quickly at the front or on top.
• Keep leftovers in the refrigerator (in a closed container) and reheat them before consumption (this does not apply to leftovers from cold dishes, salads, etc.).
• Never leave food in open tins in the refrigerator.
TIPS AND TRICKS
To keep biscuits fresh and crisp, store them in a tightly sealed metal tin.
To prevent germs from growing on potatoes, place a few apples in their storage container.
To keep egg yolks fresh (2 to 3 days max.), place them in a bowl of cold water in the refrigerator.
To preserve herbs, place them in an ice cube tray with a little oil and put them in the freezer.
FRUIT AND VEGETABLES
To prevent vitamin loss, do not store fruit and vegetables at room temperature for more than two to three days. Instead, place them in a cool, dry, dark place (cellar) or store them in the crisper drawer of the refrigerator (except bananas). To optimise storage, wrap them separately in a paper or perforated plastic bag.
MEAT
Meat should be stored in the refrigerator in its original packaging. It is important to follow the use-by date indicated on the packaging. The usual precautions for all foods should be observed: abnormally inflated packaging, a deformed tin, an unpleasant smell, an abnormal colour, slightly sticky or slimy charcuterie, the presence of mould or insects should prompt you not to consume them. This also applies to foods that do not have an expiry date, even when the stated use-by dates have not passed.
Refrigerator storage
Not all refrigerators are the same: the manufacturer, installation, type of construction, insulation and use have a significant influence on the range of temperature variations. Please read your instruction manual carefully.
The existence of a „zero degree zone“ does not automatically mean that temperatures at the top or in the middle are as low as at the bottom with static cooling.
Food hygiene/safety: even when following the recommendations, you must ensure that meat and fish are always refrigerated safely (i.e. at a temperature below 4°C, if possible close to 0-3°C for raw products).
REFRIGERATOR: 4 ZONES TO RESPECT
Unless you have a refrigerated cabinet with forced air circulation, the temperature inside your appliance will vary. It is therefore important to store each food item in the right place.
The cold zone: between 0°C and 3°C
Top of the refrigerator: opened dairy products, fresh or raw milk cheeses, raw meat and fish, cold cuts, fresh fruit juices, products to be defrosted, ready meals, shellfish.
The cool zone: between 4°C and 6°C
Middle of the refrigerator: cooked meat and fish, cooked fruit and vegetables, pastries, sauces, hard or semi-hard cheeses, yoghurts, crème fraîche, etc.
The vegetable compartment: between 6°C and 8°C
At the bottom of the refrigerator: fresh fruit and vegetables, as well as cheese that is still maturing.
If the refrigerator has two drawers, place vegetables in one and fruit in the other.
The refrigerator door – the temperate zone: between 6°C and 8°C
Temperate zone: eggs, butter, jams, condiments (gherkins), drinks (fruit juice, water, soft drinks), salad dressings, mayonnaise, ketchup, mustard, etc.
Prioritise hygiene!
• Clean your refrigerator regularly with environmentally friendly products.
• Empty it often to remove any forgotten food that is starting to decompose. The microbes in this food could spread to other foods.
• Avoid cross-contamination: place high-risk foods such as meat in airtight containers.
Freezing: know how!
Freezing food and meals saves time in the kitchen and reduces waste. Frozen food retains its flavour, texture and nutrients for longer.
Almost all foods* can be frozen: fruit, vegetables, herbs, meat, fish, hard cheese, bread, pastries, ready meals, etc.
4 STARS (****)
Only a 4-star freezer (capable of maintaining a temperature of -18°C and equipped with a freezing function) allows you to freeze food. It is best to freeze small quantities so that the freezing process is shorter and the risks are lower.
FREEZER ≠ DEEP FREEZER
Freezers are not designed for freezing food. Their temperature never drops below – 12°C. The storage life of food placed in a freezer is very limited and depends on the number of stars indicated on your refrigerator:
• one star (*): one to two weeks;
• two stars (**): two months.
* Some foods or preparations cannot be frozen, for example: mayonnaise, fried foods, fresh and soft cheeses, pastry creams and cream fillings, fruits and vegetables with a high water content (such as melon, tomatoes, lettuce, etc.). This alters their texture.
TIPS AND TRICKS
When freezing food, do not pile it up; leave a small space between the different packages. When freezing food, use freezer bags or, preferably, reusable boxes. Write the date of freezing and the contents on the packaging. Packaging from the butcher or fishmonger, polystyrene trays and cardboard should not be used for freezing. Avoid freezing thawed food that has not been cooked in the meantime.
Source: COPIDEC brochure, „Stop food waste – Lots of ideas to save money!“, June 2023
Source : Brochure by COPIDEC, « Halte au gaspillage alimentaire – Plein d’idées pour économiser du blé ! », juin 2023
How to organise your fridge properly
(Source: Greenpeace Austria)