The Life Cycle of Food

A fridge is an amazing device; it can preserve food and extend its life expectancy past mere hours or days. However, bacteria and mould can still thrive at lower temperatures and the food cannot last forever.

Food that is in your store’s fridge or freezer and out of date is a cardinal sin, one that many customers would be hard pressed to forgive. So, it is integral to the reputation and prosperity of your business that you keep up to date with the food in your storage and are aware of the lifespan that it is restricted to.



Lifespan: 1 – 8 weeks

In itself, cheese is curdled milk. As a result, it has a longer average shelf life. Nevertheless, it will eventually be a victim of mould depending on the brand of cheese. Soft, smellier, cheeses such as cream, cottage, blue, feta and Camembert have a relatively short shelf life of a week. Harder cheese, such as the ever classic      Cheddar, will last much longer unopened, up till about two months.

Visible mould is the sign that the cheese in your fridge has reached the end of its shelf life. In the case of intentionally mouldy cheese, such as blue, you should look for red mould as a sign that it is truly at the end of its life. Hard cheese growing mould or being harder than it should be is the sign that it needs to be taken from the shelf.


Lifespan: 2 – 7 days

Meat is a product which, when bought, must be used straight away or put in a freezer in order to stop it from going bad. Fresh meat does not last long and should not be kept on display more than two days. Cooked meat has a slightly longer shelf life, but it should not be kept more than a week. Although, pork is the exception to this rule and must be eaten within three days even when cooked.

The true sign that meat has gone bad is often the smell, it will reek of rotting flesh and red meat will turn an unattractive grey colour. You should never allow the produce in your fridge to get to this point as customers will not appreciate finding such things sitting among your fresh products.


Lifespan: 3 – 7 days

Well sealed or root vegetables have a long shelf life. Garlic and potatoes, for example, will last longer than seven days although it is not advised to keep them on the shelf after this point. Wilting, bruising or generally ill looking flesh on your fruit and vegetables are likely to make people avoid buying them altogether. The unattractive produce will more than likely be left at the bottom of the pile, which you should remove periodically to avoid spoiling the fresher products.

Dry edges or mould is a dead giveaway that your vegetables have turned. If the vegetables smell it is also a sign that they have reached the end of the road.


We understand the importance of offering fresh produce in the food industry; it is integral to the life of your business. If you have come across issues with your refrigeration unit, then don’t hesitate to contact us. Contact us on 0131 210 0024 or 07926 529476 and our friendly team will be more than happy to help.

Book an engineer
close slider