Pack your fridge properly

FRUIT

Keep your fruit in the low-humidity drawer. Fruit keeps best when it’s not exposed to too much moisture and should not be stored in tight sealed bags. Some fridges provide a low-humidity or crisper drawer, for grapes and apples.

Apples will stay crisper longer (for up to two weeks) if stored at 4°C.

Oranges should be kept in the fridge. A ripe orange loses its vitamin C more slowly if chilled.

Berries and melons should be kept out of the fridge until ripe. They can then be chilled for a short period, but will go mouldy quickly.

Ripen bananas outside the fridge, then maintain their freshness for up to two weeks by chilling them.

Ideally, tomatoes should not be chilled, because it adversely affects their flavour.

Grapes should be refrigerated. Only wash them before eating.

VEGETABLES

Veg lasts longer in a moist environment, so some fridges have a higher-humidity drawer, usually next to the crisper.

To maintain their freshness longer, store your whole vegetables in this drawer, either loose or in open bags.

Salads and any cut vegetables go off more quickly, so store them on the middle or top shelf. You’ll see them more often, too, so you won’t forget them.

Vegetables stay fresh longer if left unwashed. Water only increases the growth of bacteria.

RAW MEAT

You need to be very careful about how you store your uncooked meat products.

Meat should be stored in the coldest part of the refrigerator, usually at the bottom and at the back of the compartment, although some fridges have a meat drawer.

Keep your meat separate from other items in your fridge, ensuring that no fluids are spilling onto any other foodstuffs.

Clean the raw meat section more regularly than other places.

EGGS & MILK

Most people store their eggs and milk in the fridge door. However, this is the warmest part of the fridge, so they’ll go off more quickly.

Cream, soft cheeses, yogurt and most other dairy products should also be stored on the fridge’s cold shelf.

COOKED MEAT AND CHEESES

Deli meats and soft cheeses should go in a colder area.

Some fridges have a shallow drawer below the top or the middle shelf, ideal for storing these foods, plus bacon, hotdogs and other cooked meats. Clean this drawer often, when you clean your raw-meat section.

CONDIMENTS, BUTTER AND DRINKS

Condiments often contain salt, vinegar and preservatives, so can be stored in the warmest fridge area.

Drinks tend not to go off quickly, so are fine in the door, too.

Butter doesn't need to be as cold as milk when you are storing it.

Olive oil can be kept in a cool, dark cupboard for up to a year without deteriorating.

READY-TO-EAT FOODS and leftovers

Keep leftovers and ready-to-eat foods on top/middle shelves.

Items that don't need to be especially chilled include pizza and sauces.

The top or middle is also fine for medicines, a water jug and other consumables that won’t spoil easily.