HappyHealthy Newsletter: Refrigerator Tips

Selection and Storage

• Fruits and vegetables (fresh, cooked, or cut)
  • Buy in season to improve quality and save money.
    Buy Fresh Fruits and Vegetables in Season!
  • Store in separate crisper drawers to keep fresh longer.
  • Keep leftover cut pieces in plastic bags or containers to keep fresh longer.
  • Choose juices that are labeled 100% fruit or vegetable juice. Store these in the door of the refrigerator.
• Meats, poultry, seafood, and eggs (raw or cooked)
  • Choose lean or remove the skin and fat when possible.
  • Store raw items on the bottom shelf, away from fruits, vegetables, and prepared foods.
  • Place on trays or in containers to keep juices from dripping onto other foods.
  • Keep eggs in the carton for longer freshness. Store on a lower shelf in case one is cracked.
• Dairy (milk, yogurt, cottage cheese, cream cheese, cheese, sour cream, butter)
  • Choose low-fat.
  • Choose low-sugar.
  • Store milk on a lower shelf at the back where the refrigerator is coldest. Store all other dairy products at the back on a middle shelf.

• Prepared and cooked foods
  • Keep prepared salads, dips, and snacks in plastic bags or containers with lids.
  • Label and date prepared and cooked dishes and leftovers.
  • Keep prepared and cooked foods on the upper shelf away from raw meats and eggs.
• Fresh herbs
  • Store fresh herbs from the store in their original packaging.
  • Wrap fresh herbs from the garden or unpackaged store-bought herbs in a paper towel and place in a plastic bag.
• Condiments
  • Store salad dressing and other condiments in the door of the refrigerator.

Safety

• Temperature
  • Keep refrigerator temperature below 40ºF (ideally 34–38ºF).
  • Remember the danger zone is 40–140ºF. This is the temperature where bacteria grow most rapidly.
• Time
  • Refrigerate all foods as soon as possible.
  • Do not keep perishable foods at room temperature longer than 2 hours.
  • Safely store cooked leftovers in the refrigerator for 3–4 days.
  • Safely store raw ground meats for 1–2 days.
  • Label and date containers of stored leftover foods.
  • Make sure to use recommended refrigeration times as a guide. If a food no longer looks fresh, do not use it.
• Cleanliness
  • Clean out your refrigerator once a week.
  • Before throwing away a moldy item, wrap it to prevent spreading the mold. Clean the shelf or container where the moldy item was. Check nearby foods for signs of mold.
  • Place an open box of baking soda on one of the shelves to keep your refrigerator smelling fresh.
  • Do not use cleaners that will leave a strong chemical odor or affect food taste.

• Additional Tip
  • Avoid storing too many items in your refrigerator. Without open space, cold air cannot circulate. Food will not stay cold enough.

happy healthy

happy healthyms

@happy healthyms

www.happy healthy.ms

Publication 3607 (POD-12-21)

By Samantha Willcutt and Carly Terp, Mississippi State University Extension Service.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider.