Temperature Control: Keep refrigerated foods consistently between 34°F to 40°F (1°C to 4°C) to prevent spoilage and bacterial growth.
Storage Duration: Consume perishable items within a few days to a week.Follow expiration dates and guidelines from the manufacturer.
Proper Packaging: Store foods in airtight containers to maintain freshness, prevent contamination, and avoid freezer burn.
Thawing Practices: Thaw frozen foods safely using methods such as refrigerator thawing, cold water baths, or the microwave to prevent bacterial growth.
Hygiene: Maintain cleanliness in the refrigerator by regularly cleaning surfaces with warm, soapy water to prevent odors and preserve food quality.