WHO's core message
WHO's 'Five keys to safer food' are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. 'Keep food at safe temperatures' is about storage.
Practical storage habits
Refrigerate or freeze perishable food promptly; do not leave cooked food standing at room temperature for long periods.
Store raw meat, poultry and fish separately from cooked and ready-to-eat food to avoid cross-contamination, one of WHO's five keys.
Follow any storage instructions on the label; Indian labelling rules require special storage conditions to be declared when the shelf life depends on them.
Check your fridge and pantry periodically for damaged packaging, pests, or food past its use-by date.