What can/should be stored unchilled?

Actually everything that is not notifying explicitly a cooling storage. Some foods are also better stored in a dark place, like a cupboard or a shelf than in a (always humid) fridge. Like:

• citrus fruits

• bananas

• apples & pears

• tomatoes

• bread

Apart from that there is a long list of products that just do not need any cooling to last very long. For example:

• canned fruits or vegetables in cans or glasses

• any types of cabbage (e.g. white cabbage, savoy, sweetheart cabbage, brussel sprouts, cauliflower, etc.)

• any kinds of root vegetables (e.g. carrots, parsnips, potatoes, parsley root, etc.)

• nuts and pulses

• flour, rice and pasta

• cookies, chips and sweets

• a lot more ...

Hygienic storage

To prevent filth there are some useful tips.If you follow them, the basic cleanliness of your foodstorage has a better level. That is why we recommend warmly to everybody to take this simple advice seriously and to transfer them, in your private food storage and in the Fair-Share Point anyways!

• Store dirty food on the bottom so no dirt is trickling down!

• Have a thematic system to be well organized!

• Control the conditions in the shelf frequently (throw away rotten items, etc.)!

The choice of cleaning supplies

• Use rags/sponges washed at at least 60°C!

• Well cleaning with 6% vinegar-water mixture (e.g. 2 cups vinegar essence to 1l water)!

• Dry every item properly with a clean towel before putting them in the shelf

• There normally is no need of more agressive cleaner! (Exeptions can be diseased users of the storage or terrible conditions of the shelf.)

Frequency of cleaning

• Do a thorough cleaning with 6% vinegar-water mixture at least once per month, every week would be even better!

• Remove spilled liquids with a clean rag immediatly and be sure to also remove the source!