Principles of proper storage of selected food groups

Always store dairy products in a temperature range of 2ºC to 8ºC, as they are particularly sensitive to temperature changes. The optimal temperature for yogurt or kefir is 4ºC.

UHT milk can be stored in a sealed carton for up to 6 months at room temperature, without refrigeration.

Avoid freezing dairy products, as they can lose their original texture, texture, taste and nutritional value when thawed. In addition, there is a risk of unwanted microflora developing in thawed dairy products.

The best way to store eggs is to keep them at about 4-5ºC. The low temperature prevents the loss of water from the eggs, which delays the aging process and preserves their nutritional value and flavor for up to about 4 weeks.

If you can’t store eggs in a refrigerator, place them in a dry, shaded and ventilated place. Such conditions help keep the eggs fresh for about 2 weeks.

To avoid penetration of odors from other foods, it is advisable to store eggs in separate areas or in sealed packages.

It is best to store pumpkin, root vegetables, potatoes, onions and garlic in a dry, dark and cool place, not in the refrigerator.

Tomatoes, cucumbers, zucchini, eggplant and peppers are also stored outside the refrigerator.

Vegetables and fruits that give off ethylene should not be stored next to each other, as they can accelerate the ripening and rotting of other products. Fruits such as avocados, peaches, apricots, bananas, nectarines, figs, apples, pears, kiwi, tomatoes, mangoes, papaya and melons should be kept separate from other produce.

Berries (raspberries, blueberries), stone fruits (cherries), grapes, cabbage, cauliflower, broccoli, green leafy vegetables and celery should be kept at refrigerated temperatures.

To prevent bread from going moldy, it is necessary to keep the temperature below 25ºC during transport and storage, especially during the summer. In addition, it is important to maintain proper cleanliness of the containers in which the bread is stored, and to take care of employee hygiene.