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Storing food in the fridge safely
Store raw
meats, fish and poultry well covered on the bottom shelf of the fridge so they
can't drip onto other foods.
Make sure your fridge stays in good working condition:
- Use a
thermometer to check fridge temperatures weekly. The coldest part of the
fridge should be at no more than +5°C.
- Avoid
overloading. If a fridge is over-packed with food or iced up it's harder
to keep the temperature down.
- Clean all
internal and external surfaces often, especially fridge shelves and door
storage compartments. Mop up any spills as soon as they happen.
- Defrost
regularly.
Keep
prepared cold foods in the fridge until it's time to eat them. Dairy products
and eggs belong in the fridge too.
Many foods now need to go in the fridge once they've been opened - check
the labels to see which ones and for how long they can be stored after opening.
Never put open cans in the fridge - transfer contents into a storage
container or covered bowl and eat within two days.
Store foods in separate covered containers.
Check storage dates on food labels.
http://www.foodlink.org.uk/atoz_sel.asp?sel=Fridges
(Source of information)
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