There are some cool rules for making sure your fridge is a safe place to keep food:

Temperature

Keeping food correctly chilled in the fridge slows down the growth of bacteria. At temperatures between 5°C and 63°C (‘the danger zone’), bacteria on food can grow to a point where they can make you ill. Here are some cool rules to keep foods safe:

• Keep the fridge at 5°C or below.
• Place a mercury-free fridge thermometer on the bottom shelf above the salad drawer, and check the temperature once a week, ideally first thing in the morning.
• The numbers on the fridge thermostat dial do not necessarily show the temperature reading, so check the user handbook and use a thermometer to check the temperature.
• Keep the fridge door closed tightly, as the temperature will rise if the door is left open.
• Don’t overpack the fridge, as this can stop cool air from circulating freely and the fridge may not keep the foods properly chilled.
• Don’t put hot food in the fridge as this can raise the fridge temperature.

Storage

It is very important to prevent germs from raw foods spreading to ready-to-eat foods.

• Store ready-to-eat foods such as cheese, yoghurt, cooked meats and leftovers on the middle and top shelves.
• Put raw meat, fish and poultry in sealed containers on the bottom shelf so they don't touch each other or drip onto other foods.
• Store leftovers in the fridge within two hours of cooking and eat them within three days.
• Don’t eat food after its ‘use by’ date because it might not be safe.

The meaning of cleaning

• Clean the fridge regularly, especially the fridge handle, shelves and storage compartments.
• Wash all surfaces thoroughly with warm, soapy water, then rinse them clean.
• Dry surfaces thoroughly with a clean towel or kitchen roll.
• Wipe up spills straightaway.
• Never use cleaning products that may leave a taste in food or damage the fridge.
• At least once a week, check for foods that have passed the ‘use by’ date, and throw them out.