By storing food correctly, you can reduce the risk of food poisoning, avoid cross-contamination, and extend the shelf life of your food. Follow these steps to make dure
Store raw food separately
Cross-contamination happens when bacteria from raw food (especially meat and seafood) spreads to ready-to-eat foods like fruits, vegetables, and cooked food. Here’s how to prevent it Store Raw Meat Separately
- Never store raw meat next to cooked or ready-to-eat foods.
- Always store raw meat and seafood on the bottom shelf of the fridge to prevent juices from dripping onto other foods.
- Keep them in sealed containers or plastic bags to avoid leaks.
Food storage - fridge
Food storage
Know your storage zones
Where you store food in your kitchen matters for both safety and freshness.
Fridge (Below 5°C)
Best for perishable foods:
- Dairy - milk, cheese, yogurt
- Raw meat and seafood - store on the bottom shelf
- Cooked meals and leftovers - keep on upper shelves
- Vegetables - use the drawer at the bottom of the fridge
Freezer (-18°C)
- Raw and cooked meat - store in airtight freezer bags
- Frozen fruit and veg
- Pre-cooked meals - label with dates and consume within 3-6 months
Pantry (cool, dry place)
- Dry food like pasta, rice, noodles and flour - keep in airtight containers
- Canned food - store away from direct sunlight
Bread - store in a cool, dry place or freeze for longer storage
Pantry Food Storage
Storing different types of food
It’s crucial to know how different foods should be stored to keep them at their best and prevent foodborne illnesses.
Raw meat, poultry and seafood
- Always keep raw meat in a sealed container to avoid leaks.
- Refrigerate and consume within 1-2 days, or freeze for longer storage.
- Defrost meat safely in the fridge, under cold water, or in the microwave—never at room temperature.
Fruit and vegetables
- Refrigerate: Berries, leafy greens, carrots, and cucumbers (store in crisper drawers).
- Room Temperature: Keep potatoes, onions, garlic, and tomatoes in a dry, cool place.
- Separate Storage: Keep bananas, apples, and avocados away from leafy greens to prevent premature ripening
Leftovers and meal prep
- Store leftovers in airtight containers and eat within 3-4 days.
- Label containers with the date so you know when to eat them.
Reheat to at least 75°C to kill bacteria before consuming.
Food storage
Freezing and defrosting safely
- Freeze in Portions – store food in small, labelled portions for easier use.
- Wrap Properly – use freezer bags or airtight containers to prevent freezer burn.
- Defrost Safely – thaw in the fridge overnight, under cold running water, or in the microwave—never on the counter.
Signs that food has gone bad
Theres will be different signs that your food is off, depending on the type of food, such as:
- Mould growth on bread, cheese, or vegetables
- Sour or off smells from dairy or meat
- Slimy or sticky texture on raw meat
- Unusual discoloration (e.g., brown or grey chicken)
But if you are ever in doubt, throw it out!
Food Gone Bad
Reduce food waste
Storing food correctly will ensure your food lasts longer, which is essential if you are on a budget.
- Use the "First In, First Out" Rule – Always use older food first.
- Store Perishables Properly – Keep fresh produce crisp and leftovers sealed.
- Freeze Extras – If you can’t eat it in time, freeze it for later!
By following these food storage and safety tips, it doesn’t just save money – it also helps protect your health.