How to Safely Store Food in Your Refrigerator

Proper food storage in the refrigerator helps prevent the spread of harmful bacteria from raw to ready-to-eat foods and keeps your food fresh longer. Here’s a guide on where to place different types of food:

Top Shelf

Best for: Ready-to-eat foods such as leftovers, cooked meats, salads, and canned foods.
Tips: Keep all foods covered or in airtight containers to prevent contamination from other items.

Middle Shelf

Best for: Dairy products like cheese, butter, yogurt, cream, eggs, and desserts.
Tips: Store in airtight containers instead of the fridge door to maintain a consistent, colder temperature.

Bottom Shelf

Best for: Raw meats, poultry, and fish.
Tips: Use airtight containers to avoid leakage, which can contaminate other foods. This shelf is the coldest in the fridge, ideal for perishable items.

Crisper Drawers

Best for: Fruits and vegetables, including pre-washed salad greens.
Tips: Wrap produce in a damp paper towel or use ventilated plastic bags to keep them fresh. Herbs can be wrapped in a slightly damp towel to maintain crispness.

Fridge Door

Best for: Foods with longer shelf life that are less perishable, such as juices, condiments, mayonnaise, ketchup, jams, and other preserved items.
Tips: Avoid storing milk or eggs here since the door is the warmest part of the fridge.

Additional Safety Tips

Set the Temperature: Keep the fridge between 1–5°C (34–41°F) to slow bacterial growth.
Check Expiry Dates: Do not consume expired perishable items. Expired dates are quality indicators, not always safety risks, but caution is advised.
Avoid Overloading: Ensure air can circulate to cool foods efficiently and close the door properly.
Use First In, First Out (FIFO): Place newer items behind older ones to use foods before they expire.
Avoid Open Cans: Transfer leftovers to containers instead of storing in opened cans, especially acidic foods like tomatoes or citrus.
Defrost Safely: Thaw food in the fridge, not at room temperature, to prevent bacterial growth.
Cool Hot Foods First: Let cooked foods cool slightly before refrigerating, dividing into smaller portions for faster cooling.