HappyHealthy Newsletter: Refrigerator Tips
Publication Number: P3607
Department: Nutrition Education
View as PDF: P3607.pdf
Selection and Storage
- Fruits and vegetables (fresh, cooked, or cut)
- Buy in season to improve quality and save money.
Buy Fresh Fruits and Vegetables in Season! - Store in separate crisper drawers to keep fresh longer.
- Keep leftover cut pieces in plastic bags or containers to keep fresh longer.
- Choose juices that are labeled 100% fruit or vegetable juice. Store these in the door of the refrigerator.
- Buy in season to improve quality and save money.
- Meats, poultry, seafood, and eggs (raw or cooked)
- Choose lean or remove the skin and fat when possible.
- Store raw items on the bottom shelf, away from fruits, vegetables, and prepared foods.
- Place on trays or in containers to keep juices from dripping onto other foods.
- Keep eggs in the carton for longer freshness. Store on a lower shelf in case one is cracked.
- Dairy (milk, yogurt, cottage cheese, cream cheese, cheese, sour cream, butter)
- Choose low-fat.
- Choose low-sugar.
- Store milk on a lower shelf at the back where the refrigerator is coldest. Store all other dairy products at the back on a middle shelf.
- Prepared and cooked foods
- Keep prepared salads, dips, and snacks in plastic bags or containers with lids.
- Label and date prepared and cooked dishes and leftovers.
- Keep prepared and cooked foods on the upper shelf away from raw meats and eggs.
- Fresh herbs
- Store fresh herbs from the store in their original packaging.
- Wrap fresh herbs from the garden or unpackaged store-bought herbs in a paper towel and place in a plastic bag.
- Condiments
- Store salad dressing and other condiments in the door of the refrigerator.
Safety
- Temperature
- Keep refrigerator temperature below 40ºF (ideally 34–38ºF).
- Remember the danger zone is 40–140ºF. This is the temperature where bacteria grow most rapidly.
- Time
- Refrigerate all foods as soon as possible.
- Do not keep perishable foods at room temperature longer than 2 hours.
- Safely store cooked leftovers in the refrigerator for 3–4 days.
- Safely store raw ground meats for 1–2 days.
- Label and date containers of stored leftover foods.
- Make sure to use recommended refrigeration times as a guide. If a food no longer looks fresh, do not use it.
- Cleanliness
- Clean out your refrigerator once a week.
- Before throwing away a moldy item, wrap it to prevent spreading the mold. Clean the shelf or container where the moldy item was. Check nearby foods for signs of mold.
- Place an open box of baking soda on one of the shelves to keep your refrigerator smelling fresh.
- Do not use cleaners that will leave a strong chemical odor or affect food taste.
- Additional Tip
- Avoid storing too many items in your refrigerator. Without open space, cold air cannot circulate. Food will not stay cold enough.
Publication 3607 (POD-12-21)
By Samantha Willcutt and Carly Terp, Mississippi State University Extension Service.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider.
The Mississippi State University Extension Service is working to ensure all web content is accessible to all users. If you need assistance accessing any of our content, please email the webteam or call 662-325-2262.
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