If you keep the temperature inside your fridge constantly at 40°F (4.44°C), fresh or raw pork chops will last for 3 to 5 days. These bacteria can make you sick. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Raw steak can last anywhere from 2 days to two weeks in your refrigerator. But there are definitely exceptions. The most important thing is that the chicken never get above 40 F, either on its way from the store to the fridge, or afterwards. They say you shouldn't store anything below raw meat in case blood drips down! When you have cooked meat and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. In order to prevent spreading of the meat’s bacteria, assign a separate section in your lower shelves to keep your meat only. It all depends on how it is packaged. Meat and poultry can be refrigerated in this type of wrapping but only for 1-2 days. Ideally, you'd store all meat tightly wrapped and/or in air-tight containers. It's important to store meat safely to stop bacteria from spreading and to avoid food poisoning. When meat gets too warm, bacteria can grow on it. Raw meat should never be in contact with food that is ready to be eaten. Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. And while it's handy to have a bottle chilled for a spur-of-the-moment tipple, you should aim to get through it within about two months. Raw meat and poultry should be stored in clean, sealed containers and properly wrapped or covered on the bottom shelf of the fridge … As long as everything's covered I don't suppose it really matters except that it's usually colder at the bottom so foods which go off easily are best kept lower down. cross contamination. Leftovers can often be kept for a few days, but should be thrown out before they spoil. Keep raw meats and seafood separate from cooked or ready-to-eat foods to prevent cross-contamination. Regular ice packs work well too, she says. Keep hot food in an oven or on a stove, above 60 o C until you are ready to serve. If you look in the back of your refrigerator, you should see a thermometer or dial with the temperature on it. You may extend the shelf life of meat by removing the retail packaging and rewrapping the meat in foil. Oxygen is to blame for any decline in quality when you store foodstuffs for longer periods in the refrigerator or freezer. Alice revealed that until you open it, ketchup can be stored in the cupboard - but once it is open, it should go into the fridge to keep it fresh. Make sure you rotate stock and use the oldest food first. The ends may darken and dry out and should be sliced off and discarded before using. Freezer or Refrigerator . Fruits need a drier environment than vegetables, so it’s best to keep your fruit and veggies in separate compartments. The ideal temperature should be around 35 F, but no higher than 40 F. Raw meat, fish, and poultry should be stored here. Buy eggs from a reputable supplier. Use them for dairy products, drinks, containers of leftovers, and anything you want to be able to see first when you open the fridge, such as healthy snacks! Bottom shelf This is often the coldest spot in the fridge. So although you shouldn't store your wine in the fridge long term, you'll probably want to pop it in the fridge the day before you plan to drink it. Place meats and seafood immediately in the coldest part of the refrigerator or freezer when you get home from the grocery store or seafood market. Keep raw meat, poultry, and fish away from other foods so they don't contaminate them. Unwashed fruit and vegetables should also be kept separate from ready-to-eat food and above raw meat. 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