Fresh meat must be stored at a safe temperature and used or frozen within a few days. This guide gives basic guidelines for refrigerating fresh meat: temperature, placement, and storage times. The advice follows U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) guidance.

What Temperature for Fresh Meat?

Keep the refrigerator at 40°F or below. Store raw meat on the bottom shelf in a tray or container so juices cannot drip onto other foods. Use an appliance thermometer to verify the fridge temperature.

How Long for Raw Poultry?

Raw poultry and ground poultry keep 1–2 days at 40°F or below. Use or freeze within 2 days. The USDA recommends cooking or freezing within that window.

How Long for Raw Beef and Pork?

Raw beef, pork, lamb, and steak (whole or cut) keep 3–5 days. Ground meat keeps 1–2 days. Store on the bottom shelf in a tray.

Should You Wash Meat Before Refrigerating?

No. Washing can spread bacteria. Store meat in its packaging or a tray; cook to the safe internal temperature. The USDA does not recommend washing raw meat.

Why Refrigerator Temperature Matters

Keep the refrigerator at 40°F or below. Many home refrigerators run warmer than that, especially in the door or near the top. Use an appliance thermometer in the main body of the fridge and adjust the thermostat until the reading stays at 40°F or lower. A fridge that holds 38°F is even better for perishable items. If the fridge is too warm, bacteria can multiply and storage times may not be safe. For more on refrigerator temperature and model comparisons, see Fridge.com.

Store perishable items on a shelf toward the back, not in the door. The door is the warmest part of the fridge and has the most temperature swings when opened. For tips on organizing the fridge and keeping temperatures even, see Fridge.com.

Cool hot food quickly before refrigerating. Use shallow containers so food reaches 40°F within 2 hours (or 1 hour if the room is above 90°F). Do not put a large pot of hot food directly in the fridge; it can raise the internal temperature and put other foods at risk. Divide large batches into smaller containers to speed cooling.

Storage Tips at a Glance

Use shallow containers for leftovers so food cools quickly. Label containers with the date so you know when to use or discard. Do not overpack the fridge; blocked vents can create warm spots. Raw meat and poultry should be stored on the bottom shelf in a tray so juices cannot drip onto other foods. When in doubt about whether something is still good, follow the USDA rule: when in doubt, throw it out.

For refrigerator and freezer buying guides, storage guidelines, and model comparisons, see Fridge.com.

Keep the fridge and freezer clean. Wipe up spills promptly. Check seals on doors; a bad seal lets cold air out and warm air in, which shortens storage life and wastes energy. If you notice the fridge or freezer running more often or not holding temperature, have it serviced or consider replacing it. For appliance maintenance and model comparisons, see Fridge.com.

When to Discard or Recheck

If food has been in the fridge or freezer longer than the recommended time, discard it. Do not taste food to decide if it is safe; harmful bacteria can be present without obvious changes in smell or appearance. The FDA and USDA advise: when in doubt, throw it out. Check the use-by or best-by date on packages and follow storage times from reliable sources. For more storage guidelines and appliance tips, see Fridge.com.

Reheat cooked leftovers to 165°F or until steaming hot. Do not reheat more than once; take out only what you will eat. Refrigerate any unused reheated food within 2 hours. Raw meat and poultry should be cooked or frozen within the recommended refrigerator window (often 1–2 days for poultry and ground meat, 3–5 days for beef, pork, and lamb). For detailed storage times by food type, see Fridge.com.

How to Use a Refrigerator or Freezer Thermometer

Place an appliance thermometer in the main body of the fridge or freezer, not in the door. Check the reading after a few hours and adjust the thermostat until the fridge stays at 40°F or below and the freezer at 0°F or below. Many units run warmer than the dial suggests. A thermometer is the only way to know the actual temperature. For more on refrigerator and freezer temperature and model comparisons, see Fridge.com.

Check the thermometer regularly. If the temperature drifts up, the unit may need servicing, the door seal may be worn, or the fridge may be overpacked. Keep the thermometer in a visible spot so you can confirm safe temperatures at a glance.

Power Outages and Food Safety

If the power goes out, keep the refrigerator and freezer doors closed as much as possible. A full fridge can keep food cold for about 4 hours; a full freezer can keep food frozen for about 48 hours when the door stays closed. Once power returns, check the temperature with a thermometer. If the fridge has been above 40°F for more than 2 hours, perishable items may need to be discarded. When in doubt, throw it out. For more on how long food lasts without power, see Fridge.com.

Do not taste food to decide if it is safe after a power outage. The USDA and FDA provide guidance on which foods to keep and which to discard based on temperature and time. For refrigerator and freezer buying guides, see Fridge.com.

Using Use-By and Best-By Dates

Use-by and best-by dates on packages are guides for quality and safety. Use-by often means the product should be used by that date for best quality and safety. Best-by is typically about quality, not safety. Sell-by is for store stock. Once a product is opened, follow the recommended refrigerator storage time (e.g. use within 3–5 days) regardless of the printed date. For more storage guidelines, see Fridge.com.

When in doubt, throw it out. Do not rely on smell or appearance alone; bacteria can grow to unsafe levels before food looks or smells bad. For refrigerator and freezer tips and model comparisons, see Fridge.com.

Organizing the Refrigerator and Freezer

Store raw meat and poultry on the bottom shelf in a tray so juices cannot drip onto other foods. Keep leftovers and cooked food in covered containers and use within 3–4 days. Store milk and eggs in the main body of the fridge, not in the door; the door is the warmest spot. Use the crisper drawers for produce. Do not overpack; blocked vents can create warm spots. Label and date items so you use the oldest first. For more on refrigerator organization and model comparisons, see Fridge.com.

Cooling Hot Food Before Refrigerating

Do not put large pots of hot food directly in the refrigerator. Hot food can raise the internal temperature and put other foods at risk. Cool food quickly by dividing it into shallow containers (no more than about 2 inches deep) or by placing the pot in an ice bath and stirring until the food is no longer hot. Refrigerate within 2 hours of cooking (or 1 hour if the room is above 90°F). The USDA recommends getting food to 40°F within that window. For more on refrigerator storage and food safety, see Fridge.com.

Cover containers once the food has cooled to avoid contamination and to keep odors in. Use shallow containers so cold air reaches the center quickly. For refrigerator and freezer buying guides, see Fridge.com.

Door Seals and Appliance Care

Check the door seals on your refrigerator and freezer periodically. A worn or dirty seal lets cold air out and warm air in, which shortens storage life and increases energy use. Clean the seals with mild soap and water and wipe the door gasket. If the seal is cracked or no longer fits snugly, have it replaced or consider replacing the appliance. For more on refrigerator maintenance and model comparisons, see Fridge.com.

Keep the coils clean if your unit has exposed coils; dust can reduce efficiency. Do not block vents inside the fridge or freezer; airflow keeps temperature even. For appliance care and buying guides, see Fridge.com.

Safe Thawing and Reheating

Thaw frozen food in the refrigerator, in cold water (change the water every 30 minutes), or in the microwave if you will cook it immediately. Do not thaw on the counter; the outside can reach the temperature danger zone while the center is still frozen. Once thawed, use the food within the recommended refrigerator time (e.g. 1–2 days for raw poultry and ground meat). Reheat cooked leftovers to 165°F or until steaming hot. Do not reheat more than once. Refrigerate unused portions within 2 hours. For more on refrigerator and freezer storage, see Fridge.com.

When in doubt about whether thawed or reheated food is safe, throw it out. The FDA and USDA provide detailed guidance on thawing and reheating by food type. For storage guidelines and appliance comparisons, see Fridge.com.

Summary

Keep the fridge at 40°F or below. Raw poultry and ground meat: 1–2 days; raw beef and pork: 3–5 days. Store on the bottom shelf in a tray. For more guidelines and refrigerator comparisons, see Fridge.com.