Storing food to avoid food poisoning

When you store food:

• Separate raw food from cooked food, and store raw food at the bottom of the fridge to avoid juices dripping onto and contaminating other food.
• Check your fridge temperature is below 5 °C and your freezer temperature is below -15 °C.
• Allow cooked foods to cool to room temperature (about 21 °C) before storing in the refrigerator. (This should not take more than two hours – cooling will be quicker if you put the hot food into a number of smaller containers rather than leaving it in one large one.) This prevents the refrigerator temperature from rising and reduces the risk of bacterial growth in all food stored in the fridge.
• Cover all food with lids, tin foil or plastic wrap.
• Don’t store food in opened tin cans.

Source: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_poisoning_how_to_prevent_it