The lesson
01
Why storage matters
Storage has two jobs: keeping food at a safe temperature, and protecting it from contamination. Between 5°C and 60°C, the ‘temperature danger zone’, germs can multiply quickly.
Cold stops or slows many bacteria, but it doesn’t stop the clock. The Food Safety Information Council notes that refrigerated food will eventually spoil, and some bacteria, such as Listeria, can still grow in the fridge.
Source:Food Standards Australia New Zealand — Storing food safely (opens in a new tab)Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)
02
Fridge, freezer and pantry: an overview
Each storage place has a job. The fridge keeps perishable food cold, the freezer keeps food frozen, and dry storage, such as a pantry, holds food that doesn’t need chilling.
Labels often say where a product belongs. The Food Safety Information Council notes that some foods need the fridge once opened, and some that once lived in the cupboard now need refrigeration.
- Fridge: 5°C or colder, and not overpacked, so cold air can circulate
- Freezer: food kept frozen hard
- Storage areas: clean, dry, free of pests, and out of direct sunlight
- Food and containers: off the ground and away from cleaning chemicals
Source:Food Standards Australia New Zealand — Storing food safely (opens in a new tab)Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)
03
Leftovers
Leftovers need to cool quickly and go into the fridge. Guidance suggests dividing food into small, shallow containers so it cools faster. FSANZ advises using perishable leftovers within a few days, and the Food Safety Information Council says two to three days.
When leftovers are reheated, FSANZ says to heat them quickly until piping hot. For cooked or perishable food left at room temperature, FSANZ gives a simple time guide.
- Out less than 2 hours: it can go back in the fridge
- Out 2 to 4 hours: eat it straight away
- Out more than 4 hours: throw it away
- All the time spent out of the fridge adds up
Source:Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)Food Standards Australia New Zealand — Information for charities and community organisations (opens in a new tab)
04
Labelling and rotating stored food
Stored food is easier to manage when you know what it is and when it was stored. The Food Safety Information Council suggests labelling and dating food before freezing it, and in shared fridges too.
Rotating stock means using older food first. FSANZ’s storage advice for businesses includes this, along with throwing out food past its use-by date. Once a package is opened, its date mark should still be readable.
- Label and date food before it goes in the freezer
- Use older food first
- Food past its ‘use by’ date goes in the bin
- If food with a use-by date is frozen, use it straight after thawing
Source:Food Safety Information Council — Food safety tips (opens in a new tab)Food Standards Australia New Zealand — Storing food safely (opens in a new tab)
05
How long food can be kept: finding the guidance
There is no single answer for how long food keeps. FSANZ says to start with the manufacturer’s storage instructions on the label.
FSANZ calls food that must be kept cold or hot to stay safe ‘potentially hazardous’. For businesses, it gives general storage limits for some of these foods. Its consumer page also links to CSIRO guidance on storing perishable foods in the fridge.
- Start with the label: storage instructions and date mark
- Business guidance: unpackaged, ready-to-eat ‘potentially hazardous’ food, generally 5 days at most
- Business guidance: food with raw or lightly cooked eggs, generally 24 hours at most
- When unsure, the Food Safety Information Council says: ‘If in doubt, throw it out’
Source:Food Standards Australia New Zealand — Storing food safely (opens in a new tab)Food Standards Australia New Zealand — Information for charities and community organisations (opens in a new tab)Food Standards Australia New Zealand — Food safety basics (opens in a new tab)Food Safety Information Council — Food safety tips (opens in a new tab)