Keep perishable foods at 40°F (4°C) or below to slow bacterial growth and maintain freshness.
Set your refrigerator to 40°F (4°C) or below and use a thermometer to verify.
Store raw meat, poultry, and seafood on the lowest shelf in sealed containers to prevent drips.
Keep fruits and vegetables in separate crisper drawers — some produce releases ethylene gas that speeds ripening.
Cool hot leftovers to room temperature within 2 hours, then refrigerate in shallow containers.
Label containers with the date and use the oldest items first.
1–7 days for most fresh produce; 3–4 days for cooked leftovers
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