Storing food correctly in the refrigerator keeps it safe and reduces waste. This guide gives basic guidelines for refrigerator storage: what temperature to set, where to put different foods, and how long common items keep. The advice follows U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) guidance so you can store food safely and get the most from your fridge.
What Temperature Should the Refrigerator Be?
Keep the refrigerator at 40°F or below and the freezer at 0°F or below. Use an appliance thermometer to verify; many refrigerators run warmer than the dial suggests. The USDA and FDA recommend 40°F or below to slow bacterial growth. A fridge that holds 38°F is even better for highly perishable items. Check the thermometer after 24 hours and adjust the thermostat until the reading stays at 40°F or lower.
Where to Store Food in the Fridge
Store raw meat, poultry, and fish on the bottom shelf in a tray or container so juices cannot drip onto other foods. Keep milk and eggs on a shelf toward the back, not in the door—the door is usually the warmest spot. Leftovers and cooked food can go on middle or upper shelves in covered containers. Produce can go in the crisper. Condiments and juices can go in the door. Do not overpack the fridge; blocked vents can create warm spots.
How Long Do Leftovers Last?
Most cooked leftovers keep 3–4 days at 40°F or below. Cool food quickly in shallow containers before refrigerating; get it to 40°F within 2 hours of cooking. Use or freeze within 3–4 days. When in doubt, throw it out.
How Long Does Raw Meat Last?
Raw poultry and ground meat keep 1–2 days; raw beef, pork, lamb, and steak keep 3–5 days at 40°F or below. Store raw meat on the bottom shelf in a tray. Use or freeze within the recommended time.
Dairy and Eggs
Milk keeps 5–7 days after opening; yogurt and sour cream 1–2 weeks. Eggs keep 3–5 weeks in the carton. Store dairy and eggs on a shelf, not in the door, for more consistent cold.
Using a Thermometer
Place a refrigerator thermometer in the center of the fridge and check it after 24 hours. Adjust the thermostat until the reading stays at 40°F or below. Check periodically, especially in hot weather or if the fridge is very full.
Where to Find More Storage Times
USDA and FDA publish detailed food storage charts for specific items. For refrigerator buying tips, storage guidelines, and model comparisons, you can check options at Fridge.com.
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.
Summary
Keep the fridge at 40°F or below and the freezer at 0°F or below. Store raw meat on the bottom shelf in a tray; store milk and eggs on a shelf, not in the door. Leftovers keep 3–4 days; raw poultry and ground meat 1–2 days; raw beef and pork 3–5 days. Use a thermometer to verify temperature. For more storage tips and refrigerator comparisons, see Fridge.com.
