Where To Store Your Ketchup, Mayo And Sriracha This BBQ Season

There’s one debate guaranteed to start an argument at any barbecue in Cornwall this summer, and it has nothing to do with whose turn it is on the tongs.

It’s where you keep the ketchup.

With National BBQ Week running from 25th May to 2nd August, and temperature records being broken across the UK, plenty of us in Cornwall are dusting off the barbecue for some al-fresco dining. And no burger or hotdog is complete without a splash of ketchup or hot sauce. But the team at food hygiene training experts High Speed Training reckon a lot of us are storing those condiments wrong.

The ketchup debate in particular tends to get people talking. A YouGov Twitter poll showed the country is well and truly split, with just over half (53%) of people believing it belongs in the fridge.

Dr Richard Anderson, Learning Experience Director at High Speed Training, said: “It’s interesting that Brits have such opposing views when it comes to food storage, as we know, storing food products in the correct and advised way will prolong their shelf life, so following the manufacturers’ advice is recommended.

“Of course, certain products do include acids or chemicals that will prevent them from spoiling for a certain period of time, however, for certain products, it’s an absolute MUST that you follow their storage guidelines to ensure they remain edible, such as fresh dairy products which require refrigeration.”

So here’s where your favourites should actually go.

Tomato ketchup

Richard said: “Ketchup can be stored unopened in the cupboard, but like most things, it will remain fresher for longer in the fridge once opened. Some people think that the acidic elements of the ketchup allow it to remain in a constant state of usability without needing refrigeration, which in part is true.

“However, to achieve the best quality out of the product, manufacturers do recommend a cooler environment after opening.”

Mayo

“Mayo on the other hand doesn’t have the same level of controversy surrounding it. All homemade mayo must absolutely be kept in the fridge due to the ingredients, such as egg, which will spoil at the wrong temperature. Commercially produced mayo, however, will not spoil in the same way, but should still be refrigerated to maintain quality.”

Mustard

“Similar to ketchup, mustard can be stored in the cupboard whilst unopened, but it’s best to keep in the fridge once opened to maintain its flavour and quality.”

Sriracha

“With Sriracha now being one of the top condiments in the UK, Brits will be pleased to know that there’s no need to keep the sauce in your fridge as the ingredients in the product make it low-risk. Instead, you’re advised to store Sriracha in a cool dry place to get the best taste!”

So the next time someone at the barbecue tells you the ketchup belongs in the cupboard, you’ll know whether to back them up or quietly move the bottle.

For more information, please visit High Speed Training and view their range of food hygiene training courses.