Where you store food decides how long it lasts. Fridge zones, what not to store together, what stays out of the fridge, freezing, thawing and date labels.
Smell and colour cannot always tell you it is safe
Position matters inside the fridge
A fridge is not one temperature throughout. The door swings warmest because it changes every time you open it, and the back of a lower shelf is coldest. That is why milk kept in the door spoils sooner than expected. The more perishable something is, the deeper it should sit. Packing the fridge too full stops cold air circulating and widens temperature differences between shelves, so aim to fill it only about two-thirds.
Door: large temperature swings, for condiments and drinks
Upper shelves: cooked food and leftovers
Lower shelves: raw meat and fish, low so drips cannot fall
Crisper: high humidity, for vegetables and fruit
Things that should not share a shelf
Apples, bananas and tomatoes release a gas that speeds ripening. Stored with leafy greens, they make the greens wilt much faster. Potatoes and onions also spoil each other and are better kept apart. If you want unripe fruit to ripen faster, the same effect works in your favour.
What not to refrigerate
Refrigerating everything is not the answer. Potatoes lose quality as their starch changes in the cold, bananas darken, and tomatoes lose aroma sharply. Bread goes stale fastest in a fridge, so keep what you will eat soon at room temperature and freeze the rest.
Sell-by versus use-by
A sell-by date is how long a shop may display an item, and the period it remains edible is longer. Stored properly, food slightly past that date does not need to go straight in the bin. That assumes proper storage, though. Anything left out for long or already opened is a separate question from the printed date.
Freezing does not stop the clock
Freezing slows spoilage greatly but does not hold quality unchanged. Surfaces exposed to air dry out and lose flavour, so packing flat with the air pressed out keeps food better and thaws faster. Refreezing something already thawed is poor for both quality and safety, so divide portions before freezing.
Storage tips by ingredient
Even within one fridge, each ingredient has its own best spot and method. The key is controlling moisture and air. Leafy greens wilt if they dry out and turn mushy if too wet, so wrapping them in kitchen paper and sealing them in a container or bag makes them last. Knowing the tricks for just a few ingredients you use often cuts waste considerably.
Leafy greens: do not wash; wrap in damp kitchen paper and keep in the crisper
Spring onions: chop and freeze, ready to use straight from the freezer
Raw meat and fish: bottom shelf, so juices cannot drip onto other food
Tofu: once opened, keep submerged in water in the fridge and change the water often
Mushrooms: unwashed, in a paper bag in the fridge
Bread and rice: freeze what you will not eat soon, in single portions
How to thaw
Leaving frozen food out on the counter to thaw is common but not safe. The outside thaws first and sits for a long time at temperatures where bacteria grow, while the inside is still frozen. The safest way is to move it to the fridge the day before and let it thaw slowly. In a hurry, submerge it sealed in cold water or use the microwave's defrost setting, then cook it straight away. Put meat or fish on a plate or in a container so the liquid that comes out does not touch other food. Food frozen flat thaws quickly, which removes much of this hassle.
Reading date labels and signs to throw food out
Since 2023, South Korea has required food packaging to show a use-by date instead of a sell-by date (some items follow a different timeline). The use-by date is how long the food is safe to eat if stored as stated, so as a rule, do not eat food past it. Even within the date, things change if storage conditions were not kept or the package has been opened. A sour or strange smell, sliminess, mould or swollen packaging are signs to throw food out whatever the date. Avoid judging by taste, which is risky, and contact a medical facility if severe stomach pain, diarrhoea or vomiting continue after eating.