Storing food and leftovers

How official guidance approaches storing food, from the fridge to the pantry.

Theory and discussion only · Community education, not accredited training

Key takeaways

01Storage keeps food out of the temperature danger zone and protects it from contamination.
02Official guidance keeps perishable food in the fridge at 5°C or colder.
03Labels, date marks and the 2-hour/4-hour guide help decide what to keep or throw out.

In this course

01Why 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.

02Fridge, freezer and pantry: an overview

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

03Leftovers

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

04Labelling and rotating stored food

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

05How long food can be kept: finding the guidance

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’

Talk it over

How was food stored in the homes you grew up in? What has changed?
Why do you think official guidance gives leftovers so much attention?
What makes a shared fridge, at work or in a community space, harder to keep safe?
How might storage habits need to change in hot weather?

Reflect

Which storage guideline would be easiest for you to follow, and which the hardest?

What did you learn about leftovers that you would want to share with someone else?