Food safety and waste prevention guidelines for home kitchens

Experts and food service companies are sharing guidelines to improve food safety and reduce waste in domestic kitchens. According to the FAO, approximately 300 million tons of food are lost or wasted annually, representing one-third of global production for human consumption.

To prevent cross-contamination, it is recommended to use separate utensils and cutting boards for raw meats and vegetables. Proper refrigerator organization is also critical: cooked foods, dairy, and ready-to-eat items should be placed on upper or middle shelves, while raw meats should be kept on the bottom shelf in sealed containers to prevent juices from dripping onto other items.

Storage durations vary by product: raw meats typically last 2 to 3 days, cooked leftovers up to 4 days, and opened dairy between 5 and 7 days. Eggs can remain refrigerated for up to three weeks, while fruits and vegetables generally last between 3 and 10 days depending on storage methods.