Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

The best and worst places to store your milk in the fridge

The higher shelves and the racks in the door are usually the warmest part of the fridge

Matt Payton
Monday 23 May 2016 21:50 BST
Comments
The most sensitive products to subtle changes in temperature include shellfish, fresh-filled pasta and meat pies
The most sensitive products to subtle changes in temperature include shellfish, fresh-filled pasta and meat pies (George Marks/Retrofile/Getty Images)

Your support helps us to tell the story

This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.

The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.

Help us keep bring these critical stories to light. Your support makes all the difference.

A chef has revealed what are best and worst places to store food in a fridge.

Daniel Norton explained to Tech Insider that different locations in the fridge can vary widely in temperature.

The higher shelves and the racks in the door are usually the warmest part of the fridge.

The most sensitive products to subtle changes in temperature include milk, raw meat and fish.

Known as "high risk foods", these products have to be kept in certain conditions or they can grow bacteria potentially harmful to people.

Norton states the sensitive food products, including shellfish, fresh-filled pasta and meat pies, should be kept in the back or bottom of the fridge.

The above areas generally being the coldest parts of the fridge.

According to food experts, milk can kept in your fridge for up to a week after its "sell by" date while raw poultry could be stored for one to two days after its "sell by" date.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in