Topic 1.5: The temperature range for storing specific food groups
  • Dairy products 2-8 ºC
  • Cured meats 2-8 ºC
  • Salads 2-8 ºC
  • Baked goods 15-25ºC
  • Confectionery and semi-confectionery products without cream 15-25ºC
  • Sensitive vegetables 0-10ºC
  • Sensitive fruits 0-10ºC
  • Frozen foods -18 – (-22) ºC

Principles of proper storage of selected food groups

Dairy products

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.

Ultra High Temperature (UHT) processed 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, 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 the eggs from losing water, which delays the ageing process and preserves their nutritional value and flavor for up to 4 weeks.

If you cannot 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 packaging.

Vegetables and fruits

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, courgettes, aubergines, 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 produce. Fruits such as avocados, peaches, apricots, bananas, nectarines, figs, apples, pears, kiwi, tomatoes, mangoes, papayas, 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.

Bakery products

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