Moldy strawberries, clumpy yogurt, rotten carrots and hardened bread have all probably made an appearance in your fridge that area at the back that we dont talk about at some point.

Food waste is a major problem for households, and especially during the COVID-19 pandemic as we continue to buy more than we need . But, if we learn proper and safe food storage for the fridge, we can make our food last longer , which will help prevent food waste, save us some money, and prevent food poisoning.

Fridge and freezer basics

Its very important your fridge and freezer are cold enough to keep foods chilled at the right temperature. USDA guidelines say refrigerators should be set for 40 degrees Fahrenheit or below, and freezers to 0 or lower to prevent bacteria growth. If your fridge doesnt come with a thermometer, now is a good idea to invest in one if you can.

Raw meat, poultry, fish, and seafood should never be left outside the fridge or freezer unless youre preparing them to eat. Refrigerate or freeze them right when you get home from the grocery store, or when theyre dropped off at your home.