Storage basics that buy you days
Most food is thrown away early because of where it sat, not what it was. Six rules and a shelf map.
Set the temperature and check it
Fridge at or below 4°C (40°F), freezer at −18°C (0°F). Most dials are not thermometers — a €5 fridge thermometer is the single best food-safety buy.
The 2-hour rule
Perishable food should not sit between 4°C and 60°C for more than 2 hours total — 1 hour if the room is above 32°C (90°F). That clock includes shopping, prepping and serving.
Cool before you chill
Don't leave a hot pot on the counter to cool for hours. Split it into shallow containers and refrigerate within an hour; a modern fridge handles warm food fine.
Thaw in the fridge, not the sink
Fridge overnight is safest. In a pinch, seal it and use cold water changed every 30 minutes, or the microwave — then cook immediately. Never on the counter.
Freeze fast, freeze flat
Thin, flat packages freeze and thaw quickly, which keeps texture. Press out air, seal tightly, and label with the food and the date.
Refreezing is allowed
Food thawed in the fridge can be refrozen safely; you lose some quality, not safety. Food thawed on the counter cannot.
Where things belong in the fridge
- Fridge doorWarmest spot. Condiments, juice, water. Never milk or eggs.
- Top shelfSteady and mild. Leftovers, cooked food, drinks, ready-to-eat items.
- Middle shelfDairy, eggs in their carton, soft cheese.
- Bottom shelfColdest. Raw meat, poultry and fish on a tray so nothing drips.
- Crisper drawersHigh humidity for greens; low humidity for apples and pears.
Advertisement