Follow these steps for how to best store food to make it last longer:
1. Everything should be covered or well wrapped before it is put into the refrigerator, and nothing should ever be put in the freezer without being completely covered.
2. To store meat, poultry, and seafood in the fridge, and keep it at the peak of freshness, do the following:
a. Leave it in the plastic-wrapped supermarket trays, but put those trays on a plate or in a plastic bag to keep the juices from leaking onto other foods.
b. If you want to freeze meats, you can keep them in these packages, but then wrap them in heavy foil, or airtight freezer bags.
c. The best place for meats is on the bottom shelf of the refrigerator, or in a deli and meat drawer that is set between twenty nine and thirty four degrees.
d. For cold cuts, you will want to wrap them well, and double wrap them with foil.
e. Seafood should be used the day it is purchased. And any leftovers should be wrapped up well, so that the odor does not seep out and get into your dairy products that are in your fridge.
3. To store eggs you simply want to keep them in the foam cartons they are sold in. Also remember that even if they seem fresh, refrigerated eggs only stay fresh for three to four weeks after being put into their cartons, so never keep eggs more than couple of weeks. You do not want to put eggs in the door keeper as this causes them to get room temperature air every time the door is opened, and they get jostled about.
4. For storing dairy products to make them last longer you want to be sure to keep the carton top closed at all times to keep out odor, and keep milk fresh past the sell by date. If you want you can freeze milk, and let it thaw in the fridge, but it will be grainy afterwards. However, this is fine for cooking. If you have a butter compartment, use it for your butter. It is warmer than other parts of your fridge, so it will keep it softer. Butter should be wrapped in plastic and foil, and can be frozen six to eight months.
5. For storing fruits, vegetables, and herbs, it is best to look at the individual fruit and vegetable. For example, you do not refrigerate tomatoes unless they are in danger of going bad. Grapes should be stored unwashed to keep from molding, melons should have the seeds left in when cut and stored in the fridge, as this will keep them good longer. There are a lot of tricks, and it all depends on the fruit or vegetable in question. So, when it doubt, use the Internet and look it up. Martha Stewart's sites are particularly helpful with this.