When storing food in a refrigerator, certain practices should be avoided to ensure food safety and quality:

• Do not store perishable foods like milk, deli meats, and cheese in the refrigerator door because the temperature there fluctuates more, leading to faster spoilage and possible bacterial growth. Instead, keep these items on interior shelves, especially near the back, where it is coldest.

• Avoid placing hot food directly into the fridge as it raises the internal temperature and encourages microbial growth. Let food cool to room temperature before refrigerating.

• Do not overload the refrigerator, as this blocks air circulation and compromises cooling efficiency.

• Do not store raw meat above cooked or ready-to-eat foods to prevent juices dripping and cross-contamination. Raw meat should be on the bottom shelf.

• Never store opened cans directly in the fridge; transfer contents to sealed containers to avoid chemical contamination.

• Certain foods like tomatoes, potatoes, onions, and some fruits and vegetables should not be refrigerated as it can degrade their texture and flavor.

• Keep eggs in their carton on stable shelves inside the fridge, not on the door, to avoid temperature fluctuations and physical damage.

These practices help maintain food safety, reduce spoilage, and extend freshness when using a refrigerator for food storage.