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Fisher & Paykel Product Help

Storing Food in Your Refrigerator


Your refrigerator helps to extend the storage times of fresh perishable foods. The cold temperature slows down the major causes of food spoilage, particularly the growth of bacteria, moulds and yeasts causing chemical and physical reactions.


General Fresh Food Storage

The quality of food before it is placed in the refrigerator is critical to successful storage.

For best results:

  • Store only fresh, high quality food
  • Buy only the amount that you will use within the recommended storage time. If you buy extra freeze it.
  • Make sure you wrap your food in suitable packing materials before storing in the refrigerator.
    • This keeps the foods fresh and prevent dehydration, colour deterioration, loss of flavour, and transfer of odour. 
    • Fruits and vegetables can be stored in vegetable bins and do not need to be wrapped.
  • Store perishable foods in the refrigerator immediately after purchase. This will prolong their shelf life. Storing at room temperature increases the rate of deterioration.
  • Avoid placing food directly in front of air outlets. This will prevent the food from freezing and ensure cold air is circulated efficiently.
  • Keep door openings to a minimum. Avoid opening the door unnecessarily
  • Ensure hot foods and drinks are cooled sufficiently before placing them in the refrigerator.
  • Hot foods may cause other foods to warm to unsafe temperatures. If in contact with plastic components of your refrigerator, hot containers may cause damage. Additionally, hot foods may cause an in increase in energy consumption.
  • Ensure raw and cooked foods are stored in separate air tight containers to prevent cross contamination. Store raw foods on the bottom shelf of the refrigerator.
  • Keep the refrigerator clean by frequently wiping the inside walls and shelves (refer to ‘Cleaning and caring for your refrigerator’ section).
  • Regularly check the quality of food in your refrigerator.
    • Discard food that shows signs of spoilage
    • Protein rich foods (meats, fish, poultry) deteriorate faster than others
    • Use foods within the recommended storage times

Dairy Foods & Eggs

  • Store eggs in the covered door shelves of the refrigerator or in their carton as the porous egg structure is susceptible to absorbing odours.
  • It is ideal to use room temperature eggs when using it for baking. Make sure you take out the eggs from the refrigerator 2 hours before using them.
  • Ensure pre-packed dairy products stamped with recommended ‘use by/best before/best by’ dates are consumed within the recommended storage time.
  • Ensure dairy products are stored in their original packaging until ready to consume. Once opened, wrap them in suitable packing material eg cling film to avoid transfer of odour.


Red Meat

  • Ensure raw and cooked foods are stored in separate air tight containers to prevent cross contamination from the loss of raw meat juices.
  • Ensure delicatessen meats are consumed within the recommended storage time. These can be stored in the slim storage bin if you want to keep separate.



  • Keep poultry goods in the original packaging until you use them.
  • Place packaged poultry in a dish and storing on the bottom shelf of your refrigerator to prevent any potential spills from contaminating other foods.
  • Poultry goods should only be stuffed right before cooking. Preparation in advance may result in food poisoning.
  • Ensure stuffing is removed from cooked poultry, and both are sufficiently cooled then covered before storing in the refrigerator.


Fish & Seafood

  • Whole fish and fillets are ideally consumed on the day of purchase. Ensure they are stored in suitable covered containers or packaging. This will prevent foods from drying out and transferring odours.
  • If storing overnight or longer, ensure the whole fish is cleaned and dried before covering and storing, preferably on a bed of ice, in your refrigerator. Ensure fish fillets and other seafood are treated the same way.
  • Keep shellfish chilled at all times and consume within 1 – 2 days.


Fruit & Vegetables

  • Not all fruits and vegetables are suitable for prolonged refrigeration storage at temperatures below 5°C.
  • Undesirable physical and chemical changes will result from low temperature storage, such as loss of rigidity, browning, increased rate of deterioration and potential loss of flavour.
  • Try to store fruit and vegetables separately, to reduce the potential for rapid ripening.
  • Ensure fruits are not washed before storage, this increases the rate of deterioration.
  • Ensure vegetables are sorted and damaged parts are discarded.


Pre-Cooked Foods & Leftovers

  • Ensure cooked foods are stored in suitable covered containers. This will prevent foods from drying out.
  • Keep for only 1 – 2 days.
  • Reheat leftovers only once and until steaming hot.



  • Ensure beverages are stored tightly in the door shelves of the refrigerator. This prevents the bottles from tipping or falling out when the refrigerator door is opened. Otherwise, use ‘bottle holders’ to store beverages on the shelves.




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