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Above all, it is necessary to pay attention to the shelf life specified on the packaging of risk foods, the shelf life of which is limited. Such foods include meat, poultry and fish products, mayonnaise salads, certain sauces and cakes containing cream. If the date specified on the packaging behind the words “To be used by…” has already expired, such foods must be discarded because expired foods have nothing to do not only on counters in shops but they do not belong in fridges or pantries at home either.

Not even thriftiness should be a reason to consume expired food or homemade specialties that look suspiciously, smell bad, have a changed colour or consistence. In such cases, it is better to discard the probably unsafe food than to risk alimentary disease (foodborne illness).

If consumers continuously consume food stored in freezers, it is then necessary to adhere to the rule that food which has been thawed cannot be refrozen.

It is also high time to check open jars with stewed fruit, preserves and jams, fresh fruit and vegetables and sweets. If they begin to go mouldy, they must be also discarded. Moulds are very dangerous and cannot be eliminated by a simple cutting off or removing the visible mouldy part on the surface.

CAFIA recommends checking how long-life sweets are stored. The most suitable environment is dry and cold place or fridge, provided that sweets are kept in a well closed packaging. Also in general, it is necessary to pay attention to the information specified on the labels about under which conditions foods should be stored. These apply not only to the storage of foods in shops but also at home.