How to Store Foods at Home

  • Storing Vegetables

    Vegetables should be stored into the vegetable crisper in the fridge. However, keep potatoes, sweet potatoes, onions, and garlic in a cool, dark, well-ventilated place, but not in the fridge. Tomatoes have better flavour if they are not refrigerated. Once cut, tomatoes should be refrigerated like any vegetable.

    Store vegetables in the fridge crisper in the plastic bags to prevent loss of moisture and nutritional values. However, eggplant and capsicums should be stored open into the crisper as they sweat if stored in plastic bags. Put mushrooms in a paper bag (not in a plastic bag) before placing them in the crisper.

  • Storing Fruits

    Apples and berries should always be kept in the fridge for maximum crispness.
    Summer stone fruits and melons should sit at room temperature until they are ripe, then go into the fridge.
    Grapes and fruits that are not yet fully ripe can be left in a fruit bowl in the kitchen.
    Citrus fruits are fine at room temperature unless it is very hot, in which case, put them into the fridge.
    Bananas should be kept at cool room temperature. Their skins become black if they are refrigerated, although the flesh is still fine to eat.
  • Storing Dairy Products

    Always check the expiry date on dairy products, especially milk. Do not buy milk if it has an expiry date of only 2-3 days. Milk generally starts giving smell before its expiry date even if you store them in a fridge! Generally milk bottles at the front of the self in the supermarket have expiry date of only a few days. Look bottles at the back of the self.
  • Place all dairy products, deli items, self-serve salads and other chilled foods in the fridge as soon as you get home and until you are ready to use them.

  • Know the details on how to store foods to avoid food poisioning.
    Food safety | Symptoms of Food Poisoning | Food Poisoning Remedies

    • Storing Frozen Foods

      Pack all your frozen foods together in an insulated container to keep them frozen until you get home. If foods defrost on the way home and you refreeze them in a domestic freezer, large ice crystals will form and can rupture cell membranes in the food allowing nutrients to escape.
    • Keep frozen foods frozen to maintain quality as bacteria will begin to multiply when the food is thawed.
      When storing foods in the fridge, check that the temperature is below 5°C.

    • Storing Meat Products

      Fresh meat, chicken, and fish always carry some bacteria so these foods must always be kept cold. Bacterial growth slows down in the fridge at room temperature they grow rapidly. Cooking kills these bacteria.
      Store meat, seafood and chicken in the coldest part of your fridge. See that any uncooked products do not come into contact with other foods in the fridge. They may be stored at the bottom part of the fridge so that any juices that drip out won't contaminate other foods on lower shelves.
      Make sure that fish or other seafood are wrapped and use as soon as possible. Throw them if not used within 2 days.
      If you are going to freeze meat, seafood or poultry, enclose it in freezer wrap and freeze as soon as possible after bringing it home. Store eggs in the fridge, preferably in their cartons, as the carton provides protection and prevents moisture loss through the shell.
    • Storing other Products

    • Do not allow pet foods to come into contact with human foods.

    • Pantry items (canned foods, cereals, etc.) should be stored in a dark place like in a cupboard or pantry.

    • Keep oils out of direct light.

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