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When storing foods, it is vital to read the storage instructions on the label. These will tell you how to keep food at the correct temperature and in the correct place to ensure it is safe to eat or cook. The following rules should be adhered to when storing food:

• Stock rotation – when storing foods, stock rotation must be followed. This is when newer food is placed behind older food. It means that food which has been in the fridge, freezer or cupboard for the longest time is used before newer food, therefore reducing the risk of food poisoning and food waste.
• Temperature control – the temperatures of chilled and frozen cabinets must be checked to ensure they are operating correctly. Refrigerators should operate between 1 to 4°C and freezers below -18°��. Below 5°�� the cold temperature slows down bacterial growth or makes it dormant. Below -18°�� is very cold, this will prevent any bacteria from multiplying.
• Avoid cross-contamination in the fridge – raw meats must be stored on the bottom shelf of the fridge below any ready-to-eat foods to reduce the risk of meat juices dripping, thereby avoiding cross-contamination.
• Cover and seal all food – keep all dry foods in sealed bags or containers and ensure the storage area is dry and cool. This will help keep the food fresh and avoid any spoilage.
• Do not store any food or drinks near cleaning products or chemicals as they may contaminate the food
• Cool leftovers as quickly as possible – before being placed into the fridge, leftovers should be cooled so they do not raise the temperature of other refrigerated foods and possibly cause food poisoning.
• Read storage instructions – some foods such as jars and bottles need to be stored in the refrigerator once opened.
• Take care when freezing foods – food being stored within a freezer should be carefully wrapped to avoid freezer burn. If a freezer is turned off and defrosted, all foods that have not been kept frozen should be disposed of.