The food stored in the refrigerator should be fresh and clean, because the food with good quality has fewer microorganisms, which can reduce the total number of microorganisms after reproduction and is not easy to pollute other foods stored in the refrigerator. In addition, the food stored in the refrigerator should not be too full, and there should be a gap, which is conducive to air convection in the box, reducing the start-up time of the unit and saving electricity.
Food should not be stored in the refrigerator for too long. Generally, fish and meat foods that need to be frozen should be kept for no more than one year, and foods that need to be refrigerated should be kept in milk and yogurt for 2-3 days. Bread for 3-5 days; Fish intestines 1-3 days; Green leafy vegetables for 3-5 days; It is suitable to use 1-2 weeks for stems and 1-3 weeks for apples.
Because the temperature of the freezer is low at the bottom and high at the top, frozen meat and fish are placed in the lower layer of the freezer, and cold drinks and other foods are placed in the upper layer of the freezer, which can achieve good freezing effect and prevent cross-contamination. On the contrary, the temperature of the refrigerator is low and high. Therefore, animal foods such as fish and meat that need to be refrigerated should be placed above, fruits and vegetables should be placed below, and eggs and drinks should be placed on the door frame, so as to "survive" in a suitable temperature environment.
It is best to pack all the food in the refrigerator, and put the scattered food in the refrigerator, especially the freezer, after being preserved with plastic wrap. This is to prevent food freeze-drying, crosstalk and mutual pollution, and also to reduce the degree of frosting on the inner wall of the refrigerator, thus reducing the number of defrosting.
Fish and meat that need to be frozen should be packaged in small packages, which can be packaged at one time according to the size of household consumption, so that it is convenient to take when using, avoiding the influence of thawing of large pieces of food on their nutritional value and umami taste, shortening the start-up time of the refrigerator for storing frozen food and saving electricity.