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Food Science & Technology vocabulary · Shelf Life and Storage

Storage conditions

Meaning in food science & technology, with examples

nounCore term

In food science & technology, storage conditions means: The temperature, humidity, light and other conditions under which a food must be kept to stay safe and reach its stated shelf life.

In Turkish: saklama koşulları, depolama koşulları

How it is used

Stated on labels ('Store in a cool, dry place', 'Keep frozen at –18 °C'), in specifications and in warehouse instructions. A shelf life is only valid under the stated storage conditions. Labels often add instructions for after opening, such as 'Once opened, keep refrigerated and use within 3 days'.

Example sentences

  1. The storage conditions on the label say 'below 25 °C', but the warehouse was 35 °C in August.

  2. Please add the storage conditions after opening to the new label.

Common collocations

  • recommended storage conditions
  • store in a cool, dry place
  • keep refrigerated
  • once opened
  • storage temperature
  • shelf lifeThe length of time a food stays safe and keeps its expected quality when it is stored under the stated conditions.
  • refrigerationKeeping food at low temperatures above freezing, usually 0–5 °C, to slow down microbial growth and chemical changes.
  • labelThe printed information on a food package, such as the product name, ingredients, allergens, net quantity, date mark, storage instructions and producer details.
  • temperature abuseExposure of a food to temperatures outside its safe range, for example leaving chilled food warm for too long, which allows microorganisms to grow.
  • cold chainThe unbroken series of refrigerated storage and transport steps that keeps chilled or frozen food at the right temperature from production to the consumer.

More terms: Shelf Life and Storage

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