Food Safety and Inspection Service, when well refrigerated, milk is good for about a week after the “sell by” date; eggs can keep for three to five weeks beyond the “sell by” date, fresh chicken, turkey and ground meats should be cooked or frozen within two days and fresh beef, pork and lamb should be cooked or frozen within three to five days.

Use your eyes and nose too, regardless of the date on the package.

Here are 10 more simple food storage tips to keep your food fresh as long as possible.

1) Store dairy products at the back of the fridge: The back of the fridge maybe less convenient but is significantly colder than the shelf on the door.

2) Not all fruits and veggies need to live in the fridge: Avocados, citrus, bananas, nectarines, pears, peaches, onions, tomatoes, and potatoes can all be stored at room temperature or in a cool pantry. But don’t store onions and potatoes together. Because of ethylene gas that some kinds of produce release, they cause each other to spoil faster.

3) Wrap your greens in paper towels: Stick paper towels around leafy greens to soak up excess moisture.

4) Use plastic wrap on bananas: Cover the crown of a bunch of bananas in plastic wrap to slow the release of ethylene gas to prevent them from ripening too quickly.

5) Wrap celery in foil: Wrapping the entire bunch of celery in foil helps it stay fresh and crunchy for up to four weeks in your crisper drawer.

6) Wash produce as you go: Unless you plan on freezing your food, only wash things you’re ready to eat right away or soon after. That lessens the chance of mold growing on damp produce. And if you’re going to chop up your food in advance to save time, just wait to wash it right before you eat it.

7) Soak berries in vinegar: If you don’t eat all the berries right away, a quick soak in a three-parts water, one-part vinegar solution will kill bacteria and prevent molding. Rinse the berries thoroughly then pat dry once you’re done.

8) Roast veggies: Lightly roasting vegetables such as broccoli and cauliflower extends their shelf life. They are also then ready to go for a quick meal.

9) Store grains in air-tight containers: Buying in bulk is fine but to avoid waste, store portions in airtight containers to maintain freshness, as well as keep bugs away.

10) Double-check your fridge’s temperature: Finally, after you’ve wrapped and placed all your perishables in the refrigerator, be sure that it’s set at the right temperature. The temperature should be set to 40 degrees Fahrenheit (five degrees Celsius), or a few degrees lower.

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