How to store products in the refrigerator correctly: where to put, what terms

Although the first refrigerator appeared in 1857, for many it remained a luxury item for a long time. Today, without it, not one kitchen. Despite this, most people still do not know the rules for storing food in the refrigerator. Ready meals, fruits, canned food are simply put on the empty seat. If you follow the SanPiN requirements, the blanks will not stale, mold and dry. How to achieve this, read in our article.

How to properly store food in the refrigerator, where you can put those or other products and when to throw it away

Content of the material:

  • 1How to store products correctly
    • 1.1Tableware and packing
  • 2In which departments, what products are stored
    • 2.1Compartment under the freezing chamber
      • 2.1.1Dairy
      • 2.1.2Meat products
      • 2.1.3Seafood
    • 2.2The second and third shelves
      • 2.2.1Products with short shelf life
    • 2.3Zero compartment or lower drawers
      • 2.3.1Vegetables, fruits, berries
    • 2.4Door
    • 2.5Freezer
  • 3What products can not be placed in the refrigerator
    • 3.1Unwanted Neighborhood

How to store products correctly

If you think that in the cold all products are well preserved in any form - this is not so. Undiscovered vegetables and fruits can produce enzymes, dirty, unwashed carrots also lead to metabolic processes in the chamber. The result is noticeable not immediately, but the milk begins to sour faster, an unpleasant smell appears in the department.

Although the refrigerator protects against heat and sunlight, oxygen still penetrates into the compartment. Do you want to extend the shelf life? Then pack and cover ready meals and fresh billets.

Storage of food in the refrigerator in individual containers will not disrupt the goods neighborhood

Tableware and packing

The more moisture in the product, the longer it retains its appearance and freshness. Loading vegetables without packing into the chamber, after a few days you will get them bored and dried. All because the refrigerator draws moisture. In models equipped with the No Frost system, the products quickly become airborne.

Important! Bring the goods from the store, do not put them in the cell in a cellophane package. In such an environment, condensation quickly forms, bacteria and mold develop.

In what capacity to put stocks, so they do not deteriorate ahead of time:

  • Food film. Great to cover bowls with leftovers of ready meals, snacks.
  • Parchment paper is suitable not only for baking. Thanks to good air circulation it is used for packing cheese, sausage, smoked products.
  • Foil. Excellent sealing, not allowing the product to weather and lose moisture. You can use it for ready-made snacks, fish, cutlets, slicing.
  • Antibacterial mat. Allows longer to keep fresh fruits and vegetables. It is recommended that they be washed, dried and put in the bottom drawers, the mat is laid. Thanks to the membrane with holes, the air freely circulates, saturating the fruit.
  • Containers made of plastic. Allow to store ready-made snacks and fresh products. When cracking and scratching from the container is better to get rid of.

Using special plastic containers to store food in the refrigerator does not mix odors

  • Glassware is the safest and most durable option. You can store everything from ready meals to meat products, fish, milk.
  • Vacuum sudokachki. Are able to extend the storage time. Due to good sealing, oxygen is not allowed to pass through, they prevent bacteria from multiplying.
  • Wooden containers are good for preserving fruits and vegetables.

The correct location of products for storage in the refrigerator will allow to observe absolute order

In which departments, what products are stored

So, the food should be properly packaged. But it is important to know on what shelves to place stocks. Each department has its own temperature regime. Therefore, it is wrong to make purchases "where the eyes look". Where can I store the blanks, and where are the fresh products?

The optimum temperature in the common compartment is +5 degrees. The "cold" is the shelf under the freezer. The temperature on the shelves can vary from + 1 ° C to + 8 ° C.

Compartment under the freezing chamber

Ideal place for perishable dairy and meat products. The temperature norm is + 1-3 ° C.

  • Cheese. You can pack it in foil, parchment, but the glass container remains indispensable. Do you want to preserve the taste of cheese longer? Then put in a tray a couple of slices of a refined sugar. He will absorb excess moisture, not allowing the product to deteriorate within two weeks.
  • Cottage cheese. Often it is sold in vacuum packaging (if you do not take on weight). At home, the curd needs to be removed and transferred to a vacuum or glass tray.
  • Butter. Divide a large chunk into portions. Put one part into the lubricator for daily use. Put the rest in the freezer compartment.
  • Milk. From plastic containers and bottles, it is better to pour the milk into glass containers with a lid.

It is not recommended to store milk and yogurts in plastic bottles in refrigerators, it is better to pour into glassware

Important! Eggs are recommended to wipe and fold in a container (plastic or cardboard). It is unclear why manufacturers continue to make trays on the door: when opening eggs, they are showered with warm air, which leads to a reduction in the shelf life and development of salmonella.


"Milk" is recommended to keep in the refrigerator no more than 72 hours. Much depends also on the timing of the packaging. Pasteurized milk can last longer than normal. See the table for more details:

Name of products Shelf life in the refrigerator Features of storage
milk fresh paired 12 hours in a glass jar or a bottle covered with a lid
milk boiled 72 hours in a glass or plastic container
pasteurized milk 15 days in tetrapack or polyethylene prefabricated packaging
cream 25 days in the original packaging
milk melted 7 days in tetrapack
condensed milk 1-3 months in the original packaging
cottage cheese 72 hours in a well-ventilated plastic container
hard cheese 15 days in polyethylene
processed cheese 12 days in foil packaging
sweet cheese 20 days in the original packaging
butter 15 days in parchment or in an oilcan
spread 18 days packaged
baked oil 5 days packaged
sour cream 72 hours in glass containers or in polyethylene packaging
sweet yoghurt 48 hours from the opening of the package in the original packaging
natural yoghurt 72 hours from the date of manufacture in a glass container
leaven 72 hours from the date of manufacture in glass containers
curdled milk 3 days in the original packaging or in a glass jar
eggs of chicken 21 day in a special container

Meat products

Meat and meat products should also be on the top shelf. For a large piece, the storage time should not exceed 48 hours. Minced meat is best immediately sent to the freezer, it is most susceptible to the development of pathogenic microorganisms.

How to store individual products, see the table:

Name of products Shelf life in the refrigerator, hour Storage method
lamb fresh 24 in a sealed container, glass or enameled
pork 24 in a special vented container
veal steamed 12 in an open dish
chilled bird 48 in the package
homemade sausages 72 in a plastic food container
Sausages purchased 72 in the original manufacturer packaging
cooked sausage 48 in the manufacturer's packaging, after covering the cut with food film
sausage smoked 72 in the original packaging
cold-smoked sausage 72 in a plastic bag
cutlets, meat semi-finished products 48 in a plastic food container
cabbage rolls, half-finished products 48 in the container
minced meat 12 in a vented container
fat 2-3 months in parchment paper
brawn 72 in the original packaging
ham 72 in polyethylene


Beforehand, the fish must be cleaned of the entrails and washed. For freezing scales can not be removed. Putting on the top shelf, the fish should be placed in a glass container with a lid.

Name of products Shelf life in the refrigerator, hour Features of storage
fresh fish 12 in an open bowl, tightened with food film
chilled fish 10 in any crockery
seafood 7 in a plastic food container
sea ​​kale 72 in the original plastic packaging or in a container
salty fish 24 in a plastic bag
smoked fish 72 in a plastic bag
dried fish 1-2 months in parchment paper
canned fish 3-6 months in the original metal can

The second and third shelves

You can put here:

  • Sausage and smoked meat. The whole product can be wrapped in parchment. Slicing is best placed in a glass container and covered with food film. Do not leave it open, otherwise it will become obsolete and become unfit for consumption.
  • Sweets and pastries: cakes, pies, products with cream and jam stuffing. They can be wrapped in parchment or placed in a closed container with a lid.
  • Suitable conditions for the finished products. Liquid dishes can be placed in pots with a lid or poured into jars. Fish, meat, snacks should be placed in separate covered trays.
  • Salads without refueling.
  • Open canned food is best placed in glassware. After opening, the tin begins to rust, which affects the quality of food.

Experts do not recommend eating foods that are stored ready for more than 48 hours. They are of no use any more.

Products with short shelf life

Name of products Terms of storage, hours Features of storage
cakes and pastries 12-24 in closed containers
pies 24-48 in a special container
pies 48 in a sealed container
meat ready-made and meat dishes 48 in a tightly closed container
Soups and borscht on meat broth 24 in a plastic container or in a glass container
potatoes and dishes from it 24 in the container
vegetable salads with sour cream dressing 12 in a glass container
vegetable salads with vegetable oil 18 in a glass container
meat salads 6 in the container
dishes from vegetables 24 in a plastic container
sandwiches with meat 5 in food film
sandwiches with sausage and cheese 4 in food film
canned meat 1-6 months in closed form,
72 hours from the moment of opening
in a tin
canned vegetables 1-4 months in closed form,
14 days from the moment of opening
in a glass jar

Zero compartment or lower drawers

On what shelves are the vegetables and fruits? For them in modern refrigerators are provided zones Flex Cool, Fresh Box, Fresh Zone. They allow you to maximize moisture in the fruit, which contributes to their long-term storage.

  • The dry zone is suitable for meat and fish. The temperature here is zero, and the humidity is 50%. Fresh meat can be stored in such conditions for 7 days.
  • Wet zone. The temperature is also zero degrees, but humidity in the tropics is 90%. It is better to place berries in a separate container. Fruits, vegetables, greens are washed from the mud, dried, distributed in packages and sent to the box.

Vegetables, fruits, berries

Name of products Terms of storage Features
tomatoes 10 days plastic bag or vegetable container
cucumbers 15 days vegetable container
celery 5 days package
dill 72 hours in a jar of water
parsley 72 hours in a jar of water
cabbage 20 days in the package
bow 1-3 months in bulk in a special container
lettuce 48 hours in open containers
potatoes 1-3 months in bulk or in a package
radish 12 days in plastic containers
carrot 1-2 months in bulk
eggplant 15 days in the package
beet 1-3 months in the package
zucchini 7 days in a special vegetable container
Sweet pepper 12 days in bulk
apricot 12 in a plastic open container
apples 15 days in bulk
bananas 78 hours in the package
persimmon 12 hours one by one on shelves
cherry 48 hours in plastic containers
cherries 72 hours in the package
plum 7 days package
raspberries 10 hours special well vented packagings
Strawberry 12 hours plastic container
blackberry 72 hours any packaging
currant 72 hours any packaging
watermelon melon 12 hours from the moment of cut the cut is covered with a food film

If in your refrigerator there are no such zones, here are a few ideas for the preservation of greenery:

  • Put the greens in a dry jar and cover. So the leaves will not lose moisture.
  • Wrap the bundle in a damp cloth or napkin, and then place it in a bag.
  • You can simply put a bunch in a jar of water, and place it on one of the shelves.


This is the warmest place, since the door is constantly opened, and the contents are treated with warm air. It is recommended to place on the shelves sauces, dressings, spices, medicines. Do not use the door for dairy products or eggs.

It is important to have on the door products that do not fall when opened and can not deteriorate due to a higher temperature


Not surprisingly, in the freezer, food is stored longer than usual. Microorganisms are difficult to operate at a temperature of -18 degrees. However, there are also their own rules:

  1. Freeze only once, otherwise the content will lose nutritional value.
  2. Meat and fish products need to be cleaned and divided into portions. Then pack by bags and send to the camera.
  3. Berries and other vegetable components should be washed, dried and divided into portions.
  4. As a package, you can use plastic bags, airtight trays.

When storing food in the freezer it is important to remember the need for individual packaging

What products can not be placed in the refrigerator

Usually we do not think about what foods are stored in the refrigerator, and we put everything that was brought from the store into the camera. However, there are products that do not need this:

  • Exotic, tropical fruits quickly rot in the cold.
  • Pears and apples produce ethylene under the influence of cold. It adversely affects the rest of the dish.
  • Bananas quickly turn black.
  • Zucchini, pumpkin at low temperatures quickly rot, moldy.
  • Cucumbers, eggplants, tomatoes contain a large amount of moisture. If there is no special zone in the refrigerator, it is better not to put them inside.
  • Olive oil loses nutritional properties, starts to be bitter.

Experts do not recommend storing in the refrigerator the following types of foods, including vegetables, butter and honey

  • The potato quickly rot. It's better to put it in a cellar or a cellar.
  • The onion loses moisture and becomes sluggish.
  • Cold destroys useful substances in honey.
  • Garlic loves warmth.
  • Chocolate for long-term storage is covered with white coating and mold.
  • Bread absorbs all odors and substances. It is better to place it in the breadbox.
  • Jam and other preserves are perfectly stored on the kitchen shelf.

Unwanted Neighborhood

To avoid spoilage of stocks, it is necessary to know, that some products negatively influence the "neighbors". As already mentioned above, all dishes should be covered, it is desirable that they do not come into contact with each other.

When placing products in the refrigerator for storage, remember the rules of unwanted neighborhood

  • Ready meals and raw meat, fish. Raw products can transmit pathogenic microorganisms to your dinner.
  • Cheese (and other "milk") and smoked meat.
  • Sausage and fruits / vegetables.
  • Fruits and vegetables should also be in separate boxes.
  • Salads and fruits.
  • Oil and spices.
  • Eggs with any preforms.

Once a week, you must always wipe the walls and shelves. If an unpleasant smell occurs, you can add lemon juice and soda to the water.

It is important to maintain cleanliness and order in the refrigerator. It does not hurt sometimes to look at the instructions to recall the operating rules from the manufacturer.

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