Common refrigerator habits could put your family at risk of food poisoning. US FDA explains why

Many people think food poisoning happens only because of expired food or eating outside. But everyday refrigerator habits at home can also increase the risk without people even noticing. Small mistakes like storing raw meat on the wrong shelf, overloading the fridge or leaving cooked food outside for too long can allow harmful bacteria to spread.

The US Food and Drug Administration (FDA) says following a few basic food safety practices while shopping, storing and preparing food can help reduce the risk of foodborne illness, commonly known as food poisoning. These steps are easy to follow but are often ignored in daily life.

Store food properly inside the refrigerator

One of the biggest mistakes is storing raw meat, poultry or seafood above ready-to-eat foods. Juices from raw food can drip onto fruits, vegetables or cooked meals, leading to cross-contamination.


The FDA recommends keeping produce and ready-to-eat foods in a separate area of the refrigerator from raw meat, poultry, seafood and eggs. It also advises placing meat, poultry, seafood and eggs in plastic bags while shopping to prevent leaks before they even reach the refrigerator.

Another common habit is keeping eggs in the refrigerator door. According to the FDA, eggs should stay in their original carton instead of being moved to the door, where temperatures change more often because of frequent opening and closing.

Refrigerator temperature matters

Many people never check how cold their refrigerator actually is. The FDA advises setting the refrigerator at 40°F (4°C) or below and the freezer at 0°F (-18°C) or below. An appliance thermometer can help make sure these temperatures are maintained.

The agency also warns against overfilling the refrigerator or freezer. When there is too much food packed inside, cold air cannot circulate properly, making it harder to keep everything at a safe temperature.

Don't leave groceries or leftovers outside for long

Food should not stay at room temperature for extended periods. The FDA says groceries should be refrigerated within two hours of shopping, or within one hour if the outside temperature is above 90°F (32°C).

The same rule applies to leftovers. Many people wait for food to cool before putting it in the refrigerator, but the FDA advises against that. Leftovers should be refrigerated promptly instead of sitting out for hours.

The agency also says, "Don't: Allow food to cool before refrigerating." It further advises, "Don't: Let food sit out for more than 2 hours, or 1 hour in air temperatures above 90°F."

Safe thawing is just as important

Leaving frozen meat on the kitchen counter to thaw is another habit that can encourage bacteria to multiply. Instead, the FDA recommends thawing food in the refrigerator, in cold water or in the microwave. If the microwave is used, the food should be cooked immediately after thawing.

The agency also advises against washing raw meat, poultry, seafood or eggs before cooking, as this can spread bacteria to nearby surfaces. Hands should be washed with soap and water for at least 20 seconds before preparing food, and utensils and cutting boards that have touched raw meat should be cleaned with hot, soapy water before being used again.

The FDA's food safety guidance is built around four simple principles—Clean, Separate, Cook and Chill. Following these everyday practices, along with storing food correctly and maintaining the right refrigerator temperature, can go a long way in reducing the risk of food poisoning at home. Proper food handling from the grocery store to the dining table remains one of the simplest ways to keep families safe.