Storing food in the fridge: tips and durations
Storing food in the fridge: tips, organization and a complete guide
Why properly storing your food in the refrigerator is essential
Each French household throws away an average of 30 kg of food per year, some of which comes straight from the fridge! What if the problem lies in the way we store our food?
The refrigerator has become an essential appliance in our modern kitchens. Yet, many people use it incorrectly: wrong temperature, food stored in the wrong place, unsuitable packaging… The result: food waste, loss of flavor, or even the risk of food poisoning.
Knowing how long to keep each food item in the fridge , how to pack it, and what temperature to set your refrigerator to allows you to:
- to increase the lifespan of products,
- to preserve their taste and nutritional qualities,
- and above all to prevent the proliferation of bacteria.
What you will discover in this article
- The ideal temperature and organization of the fridge
- Foods that keep well (or poorly) in the refrigerator
- The differences between plastic film, airtight box or no packaging
- A complete table of storage conditions by food type
- The frequency and methods of natural refrigerator cleaning
- Practical tips to save space and avoid waste
👉 To learn more, also check out our article dedicated to preserving food without a fridge .
The ideal refrigerator temperature
What temperature should I choose?
Most pathogenic bacteria thrive between 5°C and 60°C (the infamous “danger zone”). Below 4°C, their growth is significantly slowed. 👉 Ideally, your fridge should be set between 0 and 4°C .
The different zones of the fridge
A refrigerator does not cool uniformly. Each zone has a different temperature:
- Very cold zone (0 to 2 °C) : just above the vegetable drawer → raw meats, fish, seafood, homemade cooked dishes.
- Cold zone (3 to 4 °C) : middle of the fridge → dairy products, opened deli meats, fresh cheeses.
- Cool zone (5 to 6 °C) : top of the fridge → butter, opened jams, mature cheeses.
- Vegetable drawers (8 to 10 °C) : for fresh vegetables sensitive to excessively cold temperatures.
- Fridge door (6 to 8 °C) : drinks, sauces, eggs (if you choose to store them there).
💡 Tip: Invest in a fridge thermometer to check the actual temperature. Fridge temperatures and HACCP
Foods that keep well in the fridge
Dairy products
- Milk : 3 to 5 days after opening (in the middle of the fridge).
- Yogurts : until the use-by date (+1 week sometimes).
- Fresh cheeses : 3 to 4 days after opening.
- Hard cheeses : several weeks if well packaged.
Meats and fish
- Raw meat : 2 to 3 days maximum.
- Minced meat : 24 hours only.
- Fish and seafood : 24 to 48 hours maximum.
- Vacuum-packed deli meats : until the best before date, once opened → 3 to 4 days.
Fruits and vegetables suitable for the refrigerator
- Carrots, cabbage, broccoli, radishes : 1 week.
- Salads : 3 to 4 days in a damp cloth bag.
- Red berries : 2 days max.
- Apples and pears : can be stored both in the fridge and at room temperature.
Foods that don't keep well in the fridge
Fruits sensitive to cold
- Banana : turns black quickly.
- Tomatoes : lose flavor and texture.
- Avocados : best at room temperature until ripe.
Vegetables “forbidden from being refrigerated”
- Onions : absorb moisture and bacteria → health risks.
- Potatoes : cold weather transforms starch into sugar → unpleasant sweet taste.
- Garlic : germinates too quickly.
Bread and pastries
They go stale quickly in the fridge. Freezing is preferable.
Plastic film, airtight containers or no packaging at all?
Food wrap
- Protects from air but creates condensation → not ideal for all foods.
- Not recommended for cheeses (accelerated mold growth).
Airtight containers
- Prefer glass or stainless steel models rather than plastic ones.
- Ideal for storing cooked dishes, leftovers, meat and fish.
Storage without packaging
- Fruits and vegetables in the vegetable drawer can remain “in the open air”, especially if they still have their protective skin.
👉 In our shop, you will find airtight glass containers and beeswax food wraps that facilitate natural food preservation while reducing waste.
Complete table: How long can food be kept in the fridge?
| Food | Recommended duration | Ideal condition |
|---|---|---|
| Open milk | 3-5 days | Bottle closed, cold zone |
| Yogurts | Until the best before date (+1 week) | Cold Zone |
| Fresh cheese | 3-4 days | Airtight container |
| Hard cheese | 2-3 weeks | Paper or box |
| Raw meat | 2-3 days | Very cold zone |
| Minced meat | 24 hours | Very cold zone |
| Fresh fish | 24-48 hours | Very cold zone |
| Leftover cooked dishes | 2-3 days | Airtight container |
| Salads | 3-4 days | Wet cloth bag |
| Carrots / broccoli | 1 week | Vegetable drawer |
| Red berries | 2 days | Ventilated box |
| Onions / garlic | ❌ | At room temperature |
| Potatoes | ❌ | At room temperature |
Cleaning and maintenance of the refrigerator
How often should you clean your fridge?
- Every 2 weeks : quick cleaning (bins + shelves).
- Every 2-3 months : a thorough deep cleaning.
Effective natural products
- White vinegar : disinfectant and odor neutralizer.
- Baking soda : absorbs persistent odors.
- Lemon : leaves a fresh scent.
Odor-fighting tips
- Place a small bowl of baking soda at the bottom of the fridge.
- Use dried coffee grounds as a deodorizer.
Practical tips for better organizing your fridge
- Do not overload : air must circulate.
- Storage by cold zones (see above).
- First in, first out : consume the oldest food first.
- Avoid original packaging : prefer airtight containers.
- Check regularly : discard anything that is questionable.
Common storage errors
Improper food storage in the refrigerator is a major cause of food waste. Here are the most common mistakes to avoid:
1. Place all the food in the door
The door experiences temperature fluctuations each time it is opened. Perishable products such as eggs, meat, or milk should remain on the middle shelves to prolong their freshness.
2. Overloading the fridge
An overfilled refrigerator prevents air from circulating properly, causing warmer areas and accelerating food spoilage.
3. Mix raw and cooked foods
Contact between raw and cooked products promotes bacterial contamination. Store raw meat and fish in separate airtight containers and always place them at the bottom.
4. Forgetting expiration dates
Failing to check expiration dates can lead to unnecessary waste. Highlight foods that need to be eaten soon to prevent them from spoiling.
5. Poor product packaging
Some foods spoil more quickly if they are not properly packaged. Cheese, leftover cooked dishes, and vegetables should be stored in airtight containers or reusable food wraps.
6. Washing vegetables too early
Humidity promotes mold growth. Wash vegetables only just before eating them to prolong their shelf life.
7. Neglecting the refrigerator temperature
A refrigerator that is too warm encourages bacterial growth. Regularly check the temperature (0 to 4°C for a standard refrigerator) with an accurate thermometer.
8. Ignoring regular cleaning
Dirty bins and crumbs promote contamination. Cleaning every two weeks helps preserve food longer and reduces odors.
Tips for reducing food waste
| Trick | Description |
|---|---|
| Plan meals and shopping list | Plan your weekly menus and only buy what you need to limit impulse purchases and avoid food waste. |
| Prioritize foods that are close to their expiration date. | Arrange the products so that those that expire the fastest are consumed first (first in, first out rotation). |
| Storing leftovers wisely | Use airtight containers or reusable food wraps, and label them with the storage date. |
| Freeze to extend shelf life | Portion fruits, vegetables and meats before freezing to avoid waste and facilitate defrosting. |
| Mastering the preservation of perishable fresh produce | Berries, fresh herbs and salads keep best in ventilated containers or wrapped in a damp cloth. |
| Turning leftovers into new recipes | Use wilted vegetables for soups or smoothies and stale bread for croutons or pudding. |
| Reusing peelings and shells | Homemade broths with vegetable peels, compost or soil enrichment with eggshells. |
| Adopt batch cooking and vacuum sealing | Prepare several meals in advance and store them vacuum-sealed to prolong freshness and reduce waste. |
| Raising awareness throughout the family | Involve children and housemates in sorting, tidying and consuming properly to limit waste from the source. |
| Check the fridge regularly | Check dates, remove questionable food, adjust the temperature to optimize preservation and avoid waste. |
Blog articles to discover:
- Zero waste in the kitchen: 7 tips | Chef's utensil
- Batch Cooking: A practical guide for your meals. | Chef's utensil
FAQ – Storing food in the fridge
1. What is the ideal temperature for a refrigerator?
Between 0 and 4 °C to slow bacterial growth and extend the shelf life of food.
2. Can eggs be put in the fridge door?
Yes, but that's not ideal. The door is subject to more temperature fluctuations. Place them on a central shelf to keep them fresh longer.
3. How long can a cooked dish be kept in the fridge?
2 to 3 days maximum in an airtight container.
4. Can you freeze food that has already been thawed?
Yes, only if they have been kept for less than 24 hours after defrosting and have not been cooked.
5. How can you tell if a food is still edible?
Check the smell, color, and texture. If something smells bad or is visibly moldy, throw it away.
6. Why does my cheese get moldy even in the fridge?
Some mold is normal for mature cheeses. For others, the cheese may be improperly packaged or the refrigerator may be too humid.
7. Can leftover food be kept for more than 3 days?
No, consume them within 2-3 days to avoid the growth of bacteria.
8. Can fresh herbs be kept in the fridge?
Yes, in a glass of water or wrapped in a damp cloth. Some herbs, like basil, prefer to be kept at room temperature.
9. Can bread be put in the fridge to keep it fresh?
No, the fridge makes bread hard. Freezing is preferable to keep it for several days.
10. How to store fruit so that it lasts longer?
Separate fruits that release ethylene (apples, pears) from those that are sensitive to it (bananas, avocados). Berries should be stored in a ventilated container.
11. Can tomatoes and avocados be put in the fridge?
No, the cold alters their taste and texture. It's best to keep them at room temperature until ripe.
12. How to avoid bad smells in the fridge?
Place a bowl of baking soda or half a cut lemon, clean regularly and keep food well wrapped.
13. Can onions and garlic be stored in the fridge?
No, cold temperatures encourage germination and alter the taste. Keep them at room temperature, away from light.
14. Can dairy products be refrigerated after opening?
Yes, milk, yogurts and fresh cheeses should be consumed quickly and stored in the middle of the fridge, ideally in an airtight container.
15. How to store carrots, broccoli and other fresh vegetables?
In the vegetable drawer, possibly wrapped in a damp cloth to maintain humidity without excess.
16. How long does raw meat keep in the fridge?
2 to 3 days maximum in very cold areas, well packaged.
17. And what about minced meat?
only 24 hours, always in the very cold zone to limit bacteria.
18. How to keep fish and seafood fresh?
24 to 48 hours maximum, in the very cold zone and well packaged to avoid contact with air.
19. Which foods can withstand cold temperatures without spoiling?
Apples, pears, grapes, citrus fruits, carrots, broccoli, well-packaged dairy products, meats and fish stored correctly.
20. Should vegetables be washed before putting them in the fridge?
No, humidity promotes mold growth. Only wash them just before eating them.
Conclusion
Using your refrigerator properly starts with understanding which foods tolerate cold and which don't . Good organization, quality airtight containers, and regular cleaning are all it takes to extend the shelf life of your food and reduce waste.
👉 Also discover our tips for preserving food without a fridge and explore our kitchen packs for a simpler, healthier and more economical life.