How to store raw materials and food properly

Proper storage of raw materials is undoubtedly the basis of delicious food. However, with rising prices not only for energy but also for food, it is also becoming more important in another respect – reducing waste and unnecessary throwing away of food. This is true for households as well as large warehouses, restaurants and shops. If you’re not sure whether you’re breaking some of the basic rules, our tips on how to store ingredients and food properly will come in handy.

Proper storage pays off

There are several benefits to following proper storage principles. Not only do they prevent premature spoilage or rancidity, but they also keep food fresher for longer. Moreover, especially in the case of aromatic ingredients such as spices or certain vegetables, we do not have to worry about the loss of aroma and flavour.

In addition to the economic aspect, i.e. the money that is thrown out of the window when improper storage practices are used, it is also worth considering improving the overall logistics of the kitchen. Simply put, with the right storage layout, we can save space significantly and gain more room for the actual cooking.

Basic storage rules

Although different storage rules apply to different types of ingredients, there are a few basic principles that should be followed indiscriminately about all types of food. First and foremost is the observance of storage conditions, i.e. appropriate temperature (which already depends on the food), darkness and dryness.

The second not inconsiderable principle should be the careful labelling of the raw material and its minimum shelf life. To facilitate the whole process, it is ideal to implement the so-called F.I.F.O. rule (first in, first out), whereby newly purchased raw materials and foodstuffs are placed in the back of the warehouse or refrigerator. On the other hand, we move older raw materials to the front to process them as soon as possible. This effectively avoids the unnecessary throwing away of expired food. Meat and other animal products, which require double attention from a hygiene (and health) point of view, are a separate chapter.

Storage in original packaging – yes or no?

The question naturally arises whether it is possible to store food in its original, usually paper or plastic, packaging or to transfer it to a suitable container. While it is appropriate to keep food in its original packaging for food that we intend to consume in the near future, it is a different story in the case of large gastro-packages. It is advisable to transfer the contents into appropriate containers, which can often extend their shelf life.

Especially in the case of flour and other ingredients susceptible to various insect pests, pay attention to sealing the container sufficiently – not only will the insects not get in, but if they were already in the package, they won’t get out either.

In addition to plastic or glass containers or jars, vacuum bags and packets are also a practical investment, which can be resealed hermetically, unlike the original packaging (e.g. frozen raw materials).

Storage outside the refrigerator

Outside the fridge or freezer, i.e. in so-called dry storage, we store mainly dry raw materials such as flour, spices, baked goods, canned goods, but also oils and cereals. Dry storage is also suitable for storing vegetables, such as tomatoes and peppers, which lose their flavour and aroma when stored in cold storage.

Fruits such as citrus fruits or bananas also benefit from dry storage (they may turn brown when stored in the refrigerator). Room temperature is also ideal for storing avocados, which stop ripening at lower temperatures.

Cold storage

The second level of storage is cold storage or refrigerated storage. While potatoes, onions, garlic or apples and pears, for example, benefit from storage in a naturally lower temperature and low humidity, i.e. in a cellar, for example, confectionery, meat and other animal products already belong in a cold store, i.e. a refrigerator. The temperature should be kept constant between 0 and +10 degrees Celsius.

For both cases, the rule of separate storage of the individual raw materials applies. This applies in particular to potatoes, which germinate more quickly in the presence of apples or onions. Meat and fruit and vegetables should not be stored together in the fridge – this could lead to contamination. And if you don’t intend to consume the meat or fish immediately, it should go in the freezer. We also recommend cutting meat off the bone to extend the time it can be stored in the fridge.

Beware of overcrowding in the fridge

When storing food in the fridge, it is also essential to think about not overfilling it. If you literally “stuff” the fridge with food, you will significantly impair air circulation, which can shorten the shelf life of the ingredients stored in it, not to mention increase the risk of contamination.

Frozen raw materials

The last major group is frozen raw materials, which are stored in freezer warehouses. These should have a temperature of -18 to -22 degrees Celsius and are primarily used for meat, semi-finished products or baked goods. A freezer or freezer is also ideal for storing fish and other seafood.

In general, freezing makes even otherwise relatively perishable ingredients have a very long shelf life. A significant bonus of this storage method is the preservation of vitamin and mineral content that would be destroyed by other types of preservation.

However, it is also worth mentioning foods which are totally unsuitable for cold storage. These are primarily vegetables and fruits with a high water content, such as tomatoes or tropical fruits, which simply lose their shape and texture when thawed. For long-term storage, we prefer to preserve them by canning or drying.

What about storing eggs?

Special attention must also be paid to the storage of eggs. In the first place, it is not very advisable to keep them in a carton. For maximum shelf life, they should be placed in a special compartment in the refrigerator, with the top down. At the same time, it should be remembered that eggs are susceptible to bacterial penetration through the shell after washing – so never wash eggs before storing them. Also be careful of moisture, which significantly reduces their shelf life.

Common food storage mistakes

A very common mistake many of us make when storing food is failing to observe the basic principles of temperature, darkness and dryness. We can unwittingly disturb the constant temperature in the fridge by, for example, storing food that is still hot, thereby increasing the risk of the growth of various bacteria.

A second, equally common mistake is to exceed the time for which it is advisable to keep the raw material in the freezer. Although it may seem that food simply cannot spoil in freezing temperatures, the opposite is true. An example is raw meat, which, even when frozen, is only suitable for consumption four months after storage. The exception is vacuum-packed meat, which can be stored in the freezer for around six months. Frozen seafood will also last for a relatively long time, but be careful with fattier fish.

What about the minimum shelf life?

In conclusion, we can only answer the question of the minimum shelf life. In particular, the difference between the use-by date (also referred to as ‘use by’ on the packaging) and the minimum shelf life is crucial. While a food is absolutely not fit for consumption after the expiry date, the best before date is only a guide. If stored correctly, the actual shelf life of food can be considerably longer.