Store raw meats, poultry, eggs, cut fruits and vegetables, pasteurized milk, and pasteurized juice below 40 F in a refrigerator. Do not overcrowd the refrigerator — allow space for air to circulate around each food item. Clean the refrigerator often to prevent the accumulation of harmful bacteria, such as Listeria monocytogenes, that can grow in cold temperatures.

• Freeze refrigerated food within a few days.
• Use freezer-safe packaging.
• Use freezer containers 2 to 3 inches deep to maintain quality and prevent ice crystals from forming.
• Check temperatures with a thermometer intended for refrigerators and freezers.

Minimize the chance of cross-contamination between foods by keeping certain types of foods on specific shelves in the refrigerator.

• Never store raw vegetables on the same shelf as raw meat.
• Store less perishable foods, such as condiments like mustard, pickles, jellies, and ketchup, in the door, which is often warmer than other parts of the refrigerator. These have added protection, including high sugar or high acidity, to limit harmful bacteria from growing.
• Use crisper drawers for fruits and vegetables and drawers or bin intended for meats and cheese as intended.
• Follow additional recommendations below as closely as possible, depending on how many shelves are available.

Never thaw foods outside, in a garage or basement, or on the kitchen counter. These methods can leave your food unsafe to eat. Once food is thawed in the refrigerator, it is safe to refreeze it without cooking. However, the quality may suffer due to loss of moisture when thawing. After cooking previously frozen raw foods, it is safe to freeze the cooked foods. 

Four Safe Thawing Methods

1. In the refrigerator, where temperatures are 40 F or cooler
2. In a sealed, leak-proof plastic bag immersed in cold water; replace water every 30 minutes
3. Defrost in a microwave; cook it immediately after it has been defrosted.
4. During the cooking process, such as when cooking frozen hamburger patties on a grill