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

• Do not store highly perishable items like milk, deli meats, and cheese in the refrigerator door because the temperature there fluctuates with frequent door openings, increasing the risk of spoilage and bacterial growth. Instead, store these items on the colder inner shelves or in designated compartments (e.g., cheese drawers).

• Avoid placing hot food directly into the refrigerator as it raises the internal temperature, creating conditions favorable for microbial growth. Allow food to cool to room temperature before refrigerating, ideally within two hours.

• Do not overload the refrigerator, as this obstructs air circulation needed for uniform cooling and safe storage of food.

• Avoid storing raw meat or seafood above cooked or ready-to-eat foods to prevent cross-contamination from dripping juices.

• Do not store certain foods that are better kept at room temperature in the fridge, such as tomatoes, potatoes, onions, garlic, and some fruits like bananas and melons, as refrigeration can harm their texture and flavor.

• Avoid storing food in open cans inside the fridge to prevent chemical contamination; transfer food to airtight containers instead.

In summary, avoid storing perishable foods in the fridge door, do not refrigerate hot food immediately, do not overload the fridge, separate raw and cooked foods properly, avoid refrigerating foods that don't require it, and use proper containers for storage. These actions help maintain food safety, quality, and prevent spoilage.