Storing:
Put it away - Put perishables in the fridge or freezer as soon as you get home. Store cleaning supplies and other household chemicals away from dry foods.
Avoid the door -Store potentially hazardous foods such as meat, seafood, poultry, eggs and milk in the main part of your refrigerator, not in the door where it tends to be warmer.
Keep it cold - Bacteria can multiply rapidly in the "Danger Zone"--a temperature range of between 4°C and 60°C (40°F and 140°F.) Your refrigerator should be set at or below and 4°C (40°F) and the freezer set at or below -18°C (0°F). Check temperatures frequently using an appliance thermometer or a thermal strip.
Wash it later - With the exception of leafy salad greens, which may wilt without added water, do not wash fresh fruits and vegetables before storing. Instead, wash your produce just before you plan to eat it. For washing instructions, see the preparing section.
Let it breathe - Putting too much food in the refrigerator stops cool air from circulating effectively. Don't over-stuff the fridge!
Control the drips - Raw meat, poultry and seafood should be kept in their store wrappers and placed in plastic bags or tight containers so that juices don't drip onto ready-to-eat foods. Store raw meats at the bottom of the refrigerator.
Be eggs-tra careful - Store eggs in their original container in the main part of the fridge, not in the door where it tends to be warmer.
Read the labels - Watch for the 'refrigerate after opening' warning on food labels. Foods such as salad dressings and ketchup must always be refrigerated after opening.
Know when to let it go - Be aware of how long different food items can be safely stored. If in doubt, throw it out! For a general guide of how long foods keep click here.