How And Where Should You Store Fresh Food?

Potatoes and other root vegetables (carrots, parsnips etc) should be stored in a cold, dry, dark place – a cellar is ideal. Mushrooms can be kept outside for several days; they will last longer in the fridge, but unless you put them in a paper bag they will sweat. Other vegetables are best in the fridge, as are all fresh meat and fish products. Fresh fruit can be stored at room temperature, though soft fruits like strawberries and raspberries will go off quickly (it's still better not to put them in the fridge, however – it destroys the flavour.)
If there is meat, fish or poultry in the fridge, it should be kept away from other foods. Raw meat is best stored on the bottom shelf in case it drips; cooked meat is fine on the top shelf. Dairy products usually go on the door side; eggs and butter should have their own compartments, and milk etc, should be kept in the door too.