But let’s back up a minute to when you brought the groceries home from the store. Perishables can start to spoil in as little as one hour, so it’s important that they’re placed in the refrigerator or freezer as soon as you get home. Where you put them also matters. Here are some tips from our experts and the USDA:
- Find the right spot. The back of the refrigerator is the coldest area. Place milk and eggs, in their cartons, in back. Throw out old containers of milk if they are more than a week after the sell-by date; eggs last three to five weeks.
- Protect your protein. Wrap raw fish, meat, or poultry and place on plates in back of refrigerator but be sure to store on lower shelves. This prevents them from dripping on and contaminating other foods. If not using the items within a couple of days, freeze them.
- Don’t pack it full. For the food to stay cold enough there has to be enough room for the air to circulate. And when freezing foods, spread them out on various shelves, one layer only. You can stack them once frozen.
- Put a lid on it. Airtight containers are ideal for keeping cold cuts, cheese, and fresh berries from spoiling quickly.
- Check the temp. If your refrigerator doesn’t have one built-in, use an appliance thermometer to check the temperature. The refrigerator should be 37 degrees to 38 degrees F; the freezer, 0 degrees F.
Some refrigerators we’ve tested have temperature-controlled drawers, and you can set them several degrees cooler for storing meat, fish, or cold cuts. Elevator shelves and shelf snugglers are some of the other features you’ll find in our buying guide, and if you’re shopping for a new refrigerator, check our Ratings (available to subscribers). We’ve tested some cool customers including: top freezers, bottom freezers, side-by-sides, built-ins, compacts, and drawers.
—Kimberly Janeway
