Home › Guides · Updated 20 October 2026
Fridge, freezer or cupboard? Storing food properly
Where to store common foods for safety and freshness: fridge temperatures and shelf layout, what to keep out of the fridge, freezer basics, cupboard storage, and storing opened food safely.
Storing food in the right place keeps it safe and makes it last longer, which saves money. This guide covers the fridge, freezer and cupboard, based on Food Standards Agency and WRAP guidance.
The fridge
Temperature
Keep your fridge at 5°C or below. Check with a fridge thermometer, as the dial settings aren't a temperature. Avoid leaving the door open and don't overfill it.
Shelf layout
- Top and middle shelves: ready-to-eat food such as leftovers, dairy, cooked meats and dips.
- Bottom shelf: raw meat, poultry and fish, sealed in containers so juices can't drip onto other food.
- Salad drawer: fruit and vegetables, ideally in their packaging.
- Door: the warmest area. Use it for condiments, juices and drinks, not milk if your fridge door gets warm.
What usually belongs in the fridge?
- anything labelled "keep refrigerated", including many opened jars and sauces (check the label);
- eggs (the UK advice is to store them in the fridge, consistently);
- most fruit and vegetables, including apples, berries, carrots and salad, which last much longer chilled;
- leftovers, within two hours of cooking;
- potatoes can be kept in the fridge; the FSA updated its advice in 2023, as earlier concerns about acrylamide were found not to be a significant issue.
Best kept out of the fridge
- Bread: goes stale faster in the fridge. Keep in a cool, dry place, or freeze.
- Bananas, whole pineapples, onions and garlic: cool, dry and dark.
- Tomatoes: often taste better at room temperature, but last longer chilled once ripe.
- Unopened tins, dried pasta, rice and cereals: cupboard.
The freezer
- Keep it at about −18°C.
- Freezing stops bacteria growing but doesn't kill them; food is safe while frozen, but quality declines over time.
- Wrap food well or use airtight containers to prevent freezer burn.
- Label everything with contents and date.
- Freeze food any time up to its use-by date.
- Defrost in the fridge, and use within 24 hours of defrosting.
The cupboard
- Keep it cool and dry, away from the oven and direct sunlight.
- Store dried goods in sealed containers to keep out moisture and pests.
- Rotate stock: move older items to the front.
- Check tins: discard any that are badly dented on a seam, bulging, or leaking.
Opened food
- Transfer opened tinned food to a sealed container in the fridge, rather than storing it in the opened tin.
- Follow "once opened, use within" instructions on labels.
- Reseal packets with clips to keep food fresh.
Cooked rice and leftovers
Cool cooked rice quickly, refrigerate it, eat within 24 hours and reheat only once. Other cooked leftovers should be eaten within two days, or frozen.
Common mistakes
- storing raw meat above ready-to-eat food;
- keeping milk in a warm fridge door;
- leaving cooked food out overnight to cool;
- overfilling the fridge, which stops cold air circulating;
- never checking the actual fridge temperature.
Power cuts
Keep fridge and freezer doors closed. A full freezer generally stays frozen for longer than a half-empty one. If food in the fridge has been above 8°C for some time, especially high-risk foods such as meat and dairy, it may not be safe. If in doubt, throw it out.
Frequently asked questions
How long do opened jars last?
Follow the "once opened" guidance on the label. It varies widely, from a few days for fresh sauces to weeks for pickles.
Should I wash fruit and vegetables before storing?
Usually wash just before eating; moisture can make them spoil faster in storage.
Is it safe to put warm food in the fridge?
Cool it first, briefly, then refrigerate within two hours. Divide large amounts so they cool faster.
Sources and further reading
Facts checked on 20 October 2026. Spotted an error? Tell us and we will correct it.