Tips to keep food fresh and edible for longer

• Refrigerator: set to +5 degrees
  
  • Top shelf: cheese, leftovers, gherkins, etc.
  • Middle shelf: milk, yoghurt, cream, curd cheese
  • Bottom shelf: meat, sausages, fish
  • Salad drawer: salad and non-cold-sensitive vegetables and fruits
  • Door: butter, eggs, sauces, mayonnaise, mustard, jam, drinks
• Leftovers
  Place leftovers and food from part-used tins in airtight containers and store in the refrigerator.
   
  
  

Bundeszentrum für Ernährung © BLE

• Store cupboard – dark, cool, dry
  
  • Seal opened bags of nuts, flour, oats, corn flakes, etc. well; preferably transfer into airtight containers. This prevents pests from getting in and damaging the food.
  • Potatoes (raw, never in the refrigerator)
  • Oil, vinegar, spices, honey
  • Preserves (unopened)
  • Bread (while it does not dry out in the refrigerator and keeps for longer, it quickly goes stale)
• “Use by” – “Best before“
  
  • “Use by”: If this date has passed, the food should no longer be eaten. On meat, meat products and fish.
  • “Best before”: The producer guarantees good quality until this date. As a rule, the food is still edible until long after this date. Check using your eyes and nose.