cold storage
temperature
fridge: keep between 0–4 °c
freezer: -18 °c or below
food placement
left fridge (solid door): ready-to-eat food → dairy, cooked meals, leftovers
right fridge (glass door): raw produce → vegetables, fruits, herbs
freezer + lower fridge shelves: raw meat, poultry → prevent cross-contamination
labeling: everything stored must be labeled
name of item
date of preparation or delivery
expiration date (if known)
containers
store everything in airtight containers or properly wrapped
don’t use damaged packaging → re-pack if needed
rotation
use FIFO → first in, first out
check contents regularly → remove expired items
hygiene
wipe shelves and containers → no spills, no residues
clean fridges and freezer on a regular schedule
separation
store allergen-containing items separately
keep raw and cooked food apart at all times