How Long Should I Keep Food In The Fridge, What Goes On Which Shelves And How Cold Should A Fridge Be In The Uk?


IT could be time for a clear out – of your fridge.

Do you know how long you should keep certain foods in the fridge, what shelves things should be stored on and what temperature your fridge should be in the UK?  Read on for the answers…

Getty Images It turns out you should be keeping certain foods in your fridge for a lot less time than you’d think

How long should you keep food in your fridge?

Foods you thought would stay fresh for up to a week are actually unlikely to still be in good condition after just two or three days.

From fruit and vegetables to soft cheese and chicken, the gurus at the Good Housekeeping Institute have published a guide on how long food without a use-by label should be kept in the fridge for.

Fish – which includes shellfish – shouldn’t hang about for more than one day, though smoked salmon stays fresh for up to two weeks.

You should also ditch soft fruit after two days and sliced meat, soft cheese, poultry and raw meat joints within three days.

Alamy Fish – which includes shellfish – shouldn’t remain in the chiller for more than one day

Surprisingly, hard cheese like Parmesan should be binned after a week, despite the popular assumption that it keeps for much longer.

You should also be polishing off salad leaves within two to three days, sausages after three days and green veg and milk by day four.

Hard and stone fruits usually stay fresh for around a week, after which they should be dumped.

The Good Housekeeping Institute Guide to how long food should be kept in the fridge

Fish – 1 day

Shellfish – 1 day

Soft fruit – 1-2 days

Sliced meat – 2 days

Soft cheese – 2-3 days

Raw joints and poultry – 2-3 days

Salad leaves – 2-3 days

Sausages – 3 days

Green veg – 3-4 days

Hard and stone fruits – 3-7 days

Milk – 3-4 days

Bacon – 7 days

What shelves should you store food on in the fridge?

Storing your food on the correct shelf is vital to ensure it remains safe to eat and stop bacteria spreading.

Here is the order of shelf storage;

Top shelf – ready to eat foods that don’t need cooking such as cooked meats, leftovers and other packaged food. Middle shelf – dairy products such as yoghurts and cheese. Milk and eggs should be stored here and NOT in the door. Bottom shelf – raw meat, poultry and fish – always cover and keep in sealed containers Vegetable drawer – salad, fruit and vegetables should be kept in sealed bags or containers and washed before use.  If you have high and low humidity drawers, store veg in the high humidity and fruit in the low humidity. To help fruit and vegetables last longer, don’t wash them before storage. Door – store foods that have natural preservatives such as condiments.  You can also store butter here and soft cheeses as they don’t need to be in the coldest part of the fridge.

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