Make the best use of your refrigerator

As a rule, keep your refrigerator at 5 degree Celsius or less, because it slows down the growth of bacteria.

Always set your freezer temperature to -18 degrees Celsius or lower. Refrigerate cooked, perishable food as soon as possible but within two hours of cooking.

Never keep warm food inside the freezer for faster cooling.

Do not overstuff the refrigerator with food. Cold air must circulate to keep food safe.

A well organized refrigerator should have foods stored in the following order: Top of the fridge - lettuce salad, dairy, cold cuts (meat), cooked meals. Bottom of the fridge- raw meat and chicken. As raw meat juices often contain bacteria, when storing food put packages of raw meat on a plate so they do not drip on other food.

Store high risk products such as fish, seafood, raw meat, and poultry immediately in the refrigerator after reaching home, after thoroughly washing and cleaning them.

Practice FIFO concept in storage of food items. FIFO is a food rotation method that stands for First In/Out (FIFO). Being an important part of food system, it ensures that food is consumed within its shelf life. To ensure FIFO plan is implemented in your kitchen, always keep the new or recently bought food items, behind the stock you already have. For e.g. .use the tomato that you had bought on Tuesday, before using those which you bought on Wednesday. Tomatoes on Tuesday should be placed in front of the refrigerator. 

Always cover food in the refrigerator to prevent them from drying out and losing quality. The air inside the refrigerator is extremely dry.

When keeping large food items in the refrigerator, divide them into small, shallow containers.

Defrost frozen meat, poultry and fish products in the refrigerator or in the microwave oven. Ideally follow the refrigerator guidelines, given in the manual regarding duration and suitable temperature for defrosting food.