How you store your food?


How you store your food, how to arrange it in the fridge and freezer depends on your health and the good taste of the food. Proper storage of food is particularly important especially after holidays, when we have plenty of food.

Look into your fridge. See how to properly arrange and store food so that it does not break down and prolong its shelf life.


Storing food in the fridge


Top shelf

Store jams and jam, milk, kefirs and yoghurts in this place. On the lower shelves, where it’s colder, they will break down faster. That’s because good acid bacteria develop at a higher temperature, and when it’s too cold to fight. harmful rot bacteria are moving.


Center shelf

Put here products of short durability, white cheese, cottage cheese, sliced ham. You can keep them for a few days, best guided by the shelf-life indicated on the package. Put in here also homemade dishes, eg a pot with soup (but necessarily tightly covered).


Bottom drawers

The temperature here is about 10 degrees Celsius and higher humidity, as in a wine cellar, it’s the perfect place to store vegetables and fruits, these less durable, such as raspberries, strawberries, you can keep a day or two without washing. Lettuce or chives even a few days Make sure that the lettuce package is leaking.When there is no air access, nitrates (which can be quite a lot in young lettuce) transform into dangerous nitrites for us.The bottom drawers are also worth to put hard cheeses in containers, where they ripen wonderfully.


Side shelves

They are suitable for holding vegetable oil, it is best to buy it in a glass container or pour into a dark glass bottle, place here jars with preserves, horseradish, juice in cartons, bottles with sauces, eg ketchup. eggs can be stored for 2-3 weeks, but not washed! Shell is covered with a natural, special protective layer that does not leak microbes.

Do you know that the temperature in a modern fridge does not depend on where the freezer is, which can be on top or bottom, make sure that the raw food is separated from ready to eat. It is best to use other shelves.



Remember, you can hold ready food no longer than two or three days.Only what is later boiled or fried should be frozen.During defrosting, microbes in food awake.They will die during thermal processing.


Food storage containers

There is a relatively dry air in the refrigerator. To keep food dry, keep it in containers, special parchment paper and plastic or aluminum foil.

Foil insulates, poorly permeates water vapor, air and fragrances, but it develops mold more quickly.

The paper is less protected against drying and loss of aroma.” The slices of the ham are best wrapped in breakfast paper and put into a clean bag of “breakfasts”

Pots and dishes with ready-made dishes should be put in the fridge necessarily tightly covered.

Most newer models of refrigerators are automatically defrosted, so the steaming foods speed up the ripping of the back panel and reduce the cooling effect. For safety, do not freeze cold cuts, especially pate, label, brawn, cheeses or convenience foods.


Nothing can be frozen twice – serious poisoning is real danger!

Defrosted products must be prepared and eaten immediately.” The safest freeze for 3-12 months is best. Check the information on the label or check the instructions for use of your refrigerator.

In the freezer, unlike in the fridge, place food products tightly so that it works smoothly. Set it to a temperature of -18 degrees Celsius or lower

Posted on: November 12, 2018

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