Overview
- Items such as honey, salt, vinegar, mustard, white rice, sugar and high‑proof spirits can remain usable for very long periods when stored correctly.
- Cool, dry, dark spaces and airtight containers preserve quality, while high‑fat products like nuts and oils require cooler storage to limit rancidity.
- On frozen foods, the best‑before date guarantees quality only if kept continuously at −18 °C, whereas a use‑by date on highly perishable items signals a real safety cutoff.
- Breaks in the cold chain during transport, frequent freezer door openings or faulty seals accelerate thawing, freezer burn and aroma loss.
- Many frozen products are still edible after the best‑before date if continuously frozen, but quality declines over time and once opened they should be judged by sight, smell and taste.