Keep food fresh & safe

Food Packaging & Storage

Which material to use and when, how long food keeps, and what "use by" really means.

Understanding date labels

"Best before" date

A quality date — food is usually safe after it, just past its best.

"Sell by" / "Display until"

A stock-control date for shops, not for you.

"Use by" date

A safety date — the most important one to obey.

Freezing & defrosting

Freezing pauses the clock and extends most foods for months.

Packaging materials

Aluminium foil

A versatile wrap and cover — but not for acidic foods.

Beeswax wraps

A reusable, eco-friendly cover for many foods.

Cling film / plastic wrap

Handy for covering, but keep it off hot, fatty food.

Glass containers

Inert, non-reactive and endlessly reusable.

Greaseproof & baking paper

A non-plastic option for wrapping and baking.

Plastic containers

Light and cheap, but choose food-grade and mind the heat.

Tins & cans (steel/aluminium)

Great for long shelf-life; transfer leftovers once opened.

Vacuum sealing

Removes air to greatly extend fridge and freezer life.

Storing food safely

Freezer storage basics

Freezing keeps food safe almost indefinitely; quality drops over time.

Fridge storage basics

Keep it cold, covered and organised to stay safe.

Pantry / dry storage

Cool, dark and dry keeps ambient foods at their best.

Storing leftovers safely

Cool fast, chill promptly and reheat thoroughly.

The "danger zone" (5–63°C)

The temperature range where bacteria multiply fastest.

VitaWhat is an educational reference only. It is not medical advice and is not authoritative. Always consult a qualified healthcare professional before making changes to your diet, supplements or treatment. See how this content is produced in our editorial policy; report an error via the contact page.