Refrigerator Zones
| Zone | Temperature | Store Here |
|---|
| Top shelves | Warmest (38-40°F) | Leftovers, drinks, ready-to-eat foods |
| Middle shelves | Consistent | Dairy, eggs, deli meats |
| Bottom shelf | Coldest | Raw meat, poultry, fish — prevents drips onto other food |
| Crisper drawers | Adjustable humidity | Fruits (low humidity), vegetables (high humidity) |
Shelf Life Guide
| Food | Refrigerator | Freezer |
|---|
| Raw chicken | 1-2 days | 9-12 months |
| Cooked meat | 3-4 days | 2-3 months |
| Eggs (raw) | 3-5 weeks | Not recommended (shell cracks) |
| Milk (opened) | 5-7 days | 3 months (texture changes) |
Freezing Tips
| Tip | Why |
|---|
| Cool before freezing | Hot food raises freezer temp, partially thaws surrounding items |
| Remove air | Air = freezer burn. Use vacuum sealer or water displacement method. |
| Freeze flat | Zip-top bags laid flat freeze faster and stack efficiently |
Pro Tip: When in doubt, throw it out. Food poisoning is not worth the $3 you'd save eating questionable leftovers. The 'sniff test' doesn't detect all pathogens — listeria and salmonella have no smell. Follow dates, not intuition.