The ideal temperature should actually be about 1.6°C. 

This way, it’s the first in, first out. 

This prevents air circulation, and if your food isn’t kept cool properly, they spoil much quicker. 

This area tends to fluctuate in temperature way more than the main compartments of the fridge each time you open it.

That’s where it’s the coldest. 

Not completely. 

Raw ground meats, poultry and seafood can be kept for up to two days, while raw roasts, steaks and chops can be kept for up to five. 

Throw any uneaten food out after three days. 

This’ll keep the greens crisp for longer. You deserve better than soggy salads. 

Place them in a glass of water someplace where the light hits instead of in the fridge. 

Apples produce ethylene gas, which make your fresh food go bad quicker. 

One thing you should be keeping your apples with: this ethylene gas keep potatoes fresh and firm for longer. 

In the cold, they stay rock hard and don’t make very good companions for your toast. 

Fruits like pears, peaches, kiwis and mangoes do better in room temperature. 

If you’re unsure of an egg’s freshness, plop them into a cup of water — fresh eggs sink, bad ones float. 

Don’t let them — or even the containers — touch any other items in the fridge to avoid contamination. 

Hard cheeses like Goulda should be first wrapped in parchment paper before you store in a container in the fridge. 

Soft cheeses like Camembert and Brie can simply he placed in a resealable plastic container. 

Not just because it’s gross, but also because it can contaminate and spoil the rest of the produce, too. 

Text: Pinky Chng/The Finder