01Our updates

How this catalog is kept

What we re-check, how often, and what to do when a figure here argues with the one at the till.

The prices

The catalog was last updated on August 30, 2026. Every price on this site comes from our own product data and is refreshed on a schedule rather than typed by hand. Prices move between updates, and the figure at the checkout is the one that counts: where the two disagree, the till wins.

A piece with no live offer is not shown at all. It leaves the shelf at the next update and comes back on its own when it is available again, so the count on a shelf page moves from one month to the next.

The figures on the cards

Diameters and sizes in inches, capacities in ounces and quarts, tier counts, pack counts and materials are read out of our product data, never estimated. Where a figure is missing from a card, it is missing because we do not hold it.

The photographs

Every frame is looked at beside the piece it claims to show before it goes up. A frame with a promotional slogan printed into the pixels does not run, and neither does a frame of a different colourway from the one on the card.

The sources

Where a page here makes a claim that needs an outside authority, whether that is how long leftovers keep, what temperature a refrigerator belongs at, or why a fridge must not be packed solid, the authority is named below with the date we read it.

Sources, opened and read on August 30, 2026

Cold Food Storage ChartFoodSafety.gov, US Department of Health and Human Services. The refrigerator belongs at 40 F or below and the freezer at 0 F. The chart gives storage windows food by food, and cooked leftovers get three to four days in the refrigerator; the freezer numbers are about quality, not safety.
Leftovers and Food SafetyUS Department of Agriculture, Food Safety and Inspection Service. Bacteria grow fastest between 40 F and 140 F, and perishable food left out longer than two hours is discarded, one hour when the day is above 90 F. Large batches are divided into shallow containers to cool fast, and leftovers are covered or sealed airtight.
Refrigerator Thermometers: Cold Facts about Food SafetyUS Food and Drug Administration. At room temperature the bacteria behind foodborne illness can double every twenty minutes. A refrigerator must not be overpacked, because cold air has to circulate around the food; refrigerated food is stored covered, and leftovers are checked daily.
The Endorsement Guides: What People Are AskingUS Federal Trade Commission. A financial connection behind a recommendation is disclosed clearly and conspicuously, where a reader will actually see it. That is the rule the footer line on every page of this site answers to.

Corrections

Wrong figure, wrong photograph, wrong sentence: pantry@copco.online, with the page. We fix it and say what changed.

02The rules of the cold chain

What the food agencies ask of storage, Copco containers included

A container changes how a shelf reads, not how long food lasts. Before you weigh any storage promise, ours included, it is worth knowing what the public guidance actually asks of a kitchen.

Time and temperature are the whole rule

Bacteria grow fastest between 40 and 140 degrees Fahrenheit. Perishable food left out longer than two hours gets discarded, one hour when the day is above 90. Cooked leftovers earn three to four days in the refrigerator, in shallow covered containers so they cool fast. No lid changes those numbers.

US Department of Agriculture, Food Safety and Inspection Service, read August 30, 2026

The fridge wants air, not a wall

Cold air has to circulate around the food, so an overpacked refrigerator holds its temperature worse. The agency asks for a thermometer on the shelf, because few dials show real degrees, and for spills wiped as they happen. A bin that lifts out makes the second part a ten-second job.

US Food and Drug Administration, read August 30, 2026

Storage windows are published, food by food

The federal cold-storage chart puts the refrigerator at 40 degrees or below and the freezer at zero, then lists the window for everything from egg salad to a pork roast. It is the reference our own storage notes are written under, and it is free to read.

FoodSafety.gov, US Department of Health and Human Services, read August 30, 2026

What is printed on our cards

Diameter, capacity, tier count, pack count and material, read out of our own product data. Those are the figures you can hold a tape measure against, and they are the ones this catalog stakes its name on.

One button, the whole Copco range

Every diameter, capacity and pack count in the Copco basics sits behind this button, with the current price beside it. Measure your shelf, check the figure on the card, and it ships from our retail partner.