Food preservation

To properly store food, it's essential to consider the type of food and the environmental conditions. Some foods are best stored in the refrigerator, others at room temperature, and still others in the freezer.

• Perishable Foods: Meat, fish, dairy products, fresh fruit, and vegetables should be stored in the refrigerator, ideally at temperatures between 0°C and 4°C.
• Warnings: Use clean, tightly closed containers to prevent contamination and moisture loss.
• Do not place hot foods in the refrigerator, as this can raise the internal temperature and compromise the preservation of other foods.
• Place foods on the most suitable shelves, for example, meat and fish on the coldest part (usually the middle shelf).
• Respect expiration dates and consume foods as soon as possible.

Storage at Room Temperature (Pantry)

• Dry Foods: Pasta, rice, legumes, preserves, biscuits, and other dry foods store well at room temperature, in a cool, dry, and dark place.
• Warnings: Store new products behind old ones to consume those that are about to expire first (FIFO principle).
• Once opened, seal packages tightly or transfer food to airtight containers.
• Avoid exposing food to direct sunlight or heat.

• Foods to be frozen: Meat, fish, vegetables, fruit, bread, and other foods can be frozen for longer storage.
• Warnings: Use freezer-safe containers and seal them tightly to avoid freezer burn.
• Freeze food in portions suitable for consumption to avoid multiple thawing and refreezing, which can compromise quality.
• Label containers with the freezing date and contents.
• Follow the thawing and cooking instructions on commercially frozen food packaging.

• Refrigeration: Store at low temperatures (0-4°C) to slow food spoilage.
• Freezing: Storage at temperatures below 0°C for longer shelf life.
• Deep-freezing: Rapid freezing to better preserve food quality.
• Pasteurization: Heat treatment at moderate temperatures to eliminate pathogenic microorganisms.
• Sterilization: Heat treatment at high temperatures to eliminate all microorganisms.

• Check labels:
• Follow the instructions on food labels for proper storage.
• Cleaning: Keep the refrigerator and pantry clean to avoid contamination.
• Food rotation: Use the "first in, first out" (FIFO) principle to avoid waste and expired products.
• Use containers: Use clean containers suitable for the type of food and storage method.