How to Store Food Properly to Make It Last Longer

Use the Right Parts of the Fridge

Most refrigerators have crisper drawers designed to maintain higher humidity levels, which helps many fruits and vegetables stay fresh longer. Generally, leafy greens, carrots, broccoli, and cucumbers do well in high humidity drawers, while fruits often prefer slightly lower humidity.

Fruits and Vegetables That Belong in the Fridge

• Leafy greens: store unwashed in a breathable bag with a paper towel to absorb moisture.
• Carrots, celery, broccoli, cauliflower: keep in the crisper drawer in perforated bags.
• Berries: store unwashed in a breathable container; rinse just before eating.
• Grapes and cherries: refrigerate in their original container or a ventilated box.

Fruits and Vegetables to Store at Room Temperature

• Tomatoes: keep on the counter until fully ripe, then refrigerate if needed for a day or two.
• Bananas: store at room temperature; you can refrigerate peeled or very ripe bananas for smoothies.
• Onions and garlic: store in a cool, dark, well-ventilated spot away from potatoes.
• Potatoes and sweet potatoes: keep in a dark, cool cupboard—not in the fridge.

Beware of Ethylene Producers

Some fruits release ethylene gas, which speeds up ripening and can cause nearby produce to spoil faster. Keep ethylene-producers like apples, bananas, and avocados away from sensitive foods like leafy greens and berries unless you intentionally want to ripen something faster.

Dairy Products

• Milk: store on a middle shelf, not in the door, where the temperature is more stable.
• Yogurt and sour cream: keep tightly sealed and avoid double-dipping with utensils.
• Cheese: wrap hard cheeses in parchment or wax paper, then place in a loose bag or container.
• Soft cheeses: keep in their original packaging or an airtight container.

Eggs

Store eggs in their original carton on a refrigerator shelf rather than the door. The carton helps protect them from absorbing odors and keeps them at a more consistent temperature. Most eggs remain safe to eat for several weeks beyond the "sell by" date if properly refrigerated and uncracked.

Meat, Poultry, and Fish

• Keep raw meat, poultry, and fish on the bottom shelf of the fridge to prevent drips onto other foods.
• Store in leak-proof containers or on trays to contain any juices.
• Use fresh poultry and ground meat within 1–2 days; larger cuts of beef and pork within 3–5 days.
• Freeze meat you won't use soon, labeling it with the date for easy tracking.

Freezer Basics

• Use freezer-safe bags or containers to prevent freezer burn.
• Remove as much air as possible from bags before sealing.
• Label everything with the name and date; avoid mystery containers.
• Don't overload the freezer—air must circulate for efficient freezing.

What Freezes Well

• Raw meat, poultry, and fish
• Bread, tortillas, and many baked goods
• Soups, stews, and many cooked dishes
• Most fruits for smoothies (berries, bananas, mango)
• Blanched vegetables like peas, green beans, and broccoli

Foods That Don't Freeze Well

• High-water vegetables like lettuce, cucumber, and raw tomatoes
• Soft cheeses (texture can change significantly)
• Foods with mayonnaise-based dressings (they may separate)

How can I tell if leftovers are still safe to eat?

As a general rule, most cooked leftovers are safe for 3–4 days when stored in the fridge at or below 4°C (40°F). If there is mold, an off smell, unusual texture, or you're unsure about how long it's been there, it's safer to throw it out. When in doubt, trust your senses and err on the side of caution.

Do "best by" and "use by" dates mean food is unsafe afterward?

Not always. "Best by" usually refers to quality, not safety. Many dry goods and canned foods are still safe beyond that date if stored properly and the packaging is intact. "Use by" dates on perishable items are more important for safety. Always check appearance, smell, and texture in addition to dates.

Can I refreeze thawed food?

If food was thawed in the refrigerator and kept at a safe temperature, it is generally safe to refreeze, though quality may decrease. Food thawed on the counter or at room temperature for many hours should not be refrozen or consumed, as bacteria may have grown to unsafe levels.

Is it okay to store canned food in the fridge after opening?

Yes, but transfer the contents to a clean, airtight container before refrigerating. Opened cans can impart a metallic taste and are not ideal for long-term fridge storage.