For safe food handling, keep fresh meat, fish and poultry in its store wrapping; leave dairy products in containers they came in; store vegetables and fruits separately; and keep leftovers in airtight containers. Always wash your hands before and after handling food.
Store fresh meat, poultry and fish in its original wrapping because re-wrapping increases the risk of exposure to bacteria. Slide a plate underneath the item if no plastic foam tray came with it. Leave yogurt, sour cream, milk and cottage cheese in original containers. Store hard cheese in its original wrapping and use wax paper, loose plastic or foil to wrap it after use.
Always keep vegetables and fruits separate and store like with like; for example, store carrots with carrots. Store vegetables and fruits that can easily dry out in unsealed or perforated bags. Don't wash groceries before refrigerating them, as this can cause them to mold quickly and rot. Store and divide leftovers into small flat and airtight containers for faster cooling.
Store leftovers within two hours of cooking. Remove stuffing from turkey and refrigerate in a separate container; if left together, they may not cool properly. Don't overstuff the fridge, as cool air needs to circulate to keep food at safe temperatures.