Storing Foods in Your Fridge or Freezer
Where to Keep It?
Put foods in their proper places in the refrigerator, and you’ll help keep them fresh and safe to eat. The manual for your particular fridge will give you added information.
- On the door — Condiments and acidic foods like pickles. Don’t store milk or eggs here because warm air hits them every time the door opens.
- In the meat and cheese drawer — Meats from the deli, cheese, bacon.
- On the coldest shelf — Fresh meat, milk, fish and eggs. (Eggs keep best in their closed cartons. Be sure meat and fish are well-wrapped.)
- On the middle shelf — Non-leafy vegetables and fruit, leftovers.
- In the vegetable crisper — Lettuce and other leafy greens, broccoli, peppers.
’Tis the season for a bulging refrigerator and freezer! Here are some reminders on how to store your favorite foods, before and after cooking, from registered dietetic technician Marilen Reed of Lehigh Valley Hospital and Health Network:
Watch the temperature
Keep your refrigerator at 40 degrees or lower to prevent bacteria growth. The freezer temperature should be 0 degrees. “Ice cream should stay brick-solid,” Reed says.
Know how long fresh foods last
You can keep most produce fresh in an airtight container in the refrigerator for a few days to a week. Use fresh meat within 3-5 days, ground meat, seafood and poultry within 1-2 days and milk within a week. On labeled products, the “sell-by” date is the last day the retailer can sell the product, but it should be safe to eat for up to another week (depending on the food) if refrigerated properly. “Use-by” and “Best-if-used-by” labels mean quality and flavor may start to deteriorate after this date. Discard foods with an off flavor, odor or appearance.
Refrigerate leftovers promptly
Don’t cool them on the counter first. “Divide things like soups or casseroles into small containers,” Reed says. “They’ll cool faster and more evenly, giving germs less chance to multiply.” Leave room around items for cooling air to circulate.
Wrap food well for the freezer
Divide it into small portions to freeze quickly and preserve flavor. Use freezer bags and containers, not sandwich bags or plastic wrap. Squeeze out excess air to prevent freezer burn and write the date on the container. Unlike refrigerators, freezers are more efficient when food is tightly packed.
Thaw properly
Thaw frozen food in the refrigerator or microwave, not on the counter. Put it on a plate to prevent juices from leaking onto other food. Don’t refreeze food that has thawed.
If in doubt, throw it out
“Don’t keep leftovers longer than four days, depending on the food,” Reed says. “Clean your fridge regularly and throw out anything that looks or smells suspicious.”
Want to Know More? Click here to learn about the storage life of foods, what to freeze and how long to keep it or call 610-402-CARE.
This page last updated 2/12/08 04:08 PM
