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Storage of food

Food storage is a constantly topical subject where there is always room for improvement, both for home cooks and professional kitchens. Decent food storage and a well-developed method of stock control led to reduced food waste. If you succeed in reducing food waste, you do both the environment and your wallet a favour. Read more about this in our Food Waste Guide. But how can you actively work with the storage of food? Let us take a closer look. 

Inventory control gives you overview 

If you work continuously with solid inventory control, you can create a good overview in the cold, freezer, and dry goods warehouse. This in turn often leads to reduced food waste. Storing the raw materials is very gained. 

Examples of storage of vegetables and root vegetables

  • Tomato and bananas thrive best at room temperature  

  • Potatoes and root vegetables are to be stored in a dark and cool place  

  • Salad is kept rinsed and dry with a damp towel over it 

Facilitate your internal food control with FIFU 

A useful tip that helps with order and order for internal food control is to store all groceries by date. You can do this using the 'FIFU' principle, which stands for 'first in, first out'. The method leads to good circulation of all foods. We also recommend that you mark up what is to be stored in various places in the refrigerator and freezer. This makes it easier to remember the location of food. 

Place labels on the freezer bags so that there is no doubt as to what the contents are. It is useful to inventory the inventory at regular intervals, preferably once a week or month (depending on the space). 

Food and refrigerated storage

Cooling products should be kept cool to keep for as long as possible. To store your refrigerated goods durably and safely it is good too: 

  •  Putting refrigerated goods in refrigerator as soon as possible · 

  • Cool down leftovers as quickly as possible (a refrigerator is preferred) · 

  • Avoid storing food in direct sunlight. 

Temperatures for food storage

A rule of thumb for food storage in a refrigerator is that the colder the food is stored, the longer it lasts. Usually, you will be guided by the packaging. A good temperature in the refrigerator is +4°C, then the food will last for a long time and the risk of contamination is reduced. A suitable temperature in the freezer is -18 °C. 

Food storage and control procedures

If you would like guidance or advice on how our services can help your internal control of food and stock status, please do not hesitate to contact Generation Waste. We look forward to developing a tailor-made approach together with you that leads to reduced food waste! 

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