Is there something scary lurking in your kitchen cupboard? Then it's time to bring a little order to your pantry and fridge. Here's how to store food safely.

We all know it's worth taking the time to search out the freshest ingredients, but making the most of what you buy is just as important. Droopy lettuce, sweaty meat and stale Corn Flakes are easily avoided when you take a little care to store food correctly.

Shipshape shopping
Before going shopping, take a moment to check your cupboards and fridge and discard anything that's past its best. And clean out the crisper compartments of the fridge where the fruit and vegies live! Newly bought produce can quickly go gooey if stored next to old, blemished or bruised fruit or veg.

In the supermarket, work your way from the non-perishables aisles to the perishable sections, so refrigerated and frozen goods don't languish in your trolley any longer than they have to.

At the checkout, stack goods onto the conveyor in some sort of order. For example, pack heavy items like cans and bottles first, then scented laundry and bathroom items together, followed by refrigerated foods and finally, delicate goods – this way you avoid squashed bread and soapy tasting lettuce.

It's also a good idea to keep an inexpensive esky in the boot of your car for transporting frozen and cold foods, which should be unpacked first when you get home.

The smart fridge
Keep the fridge tidy and well organised so that items are easy to find. Store foods used often, such as butter or margarine, on the top shelves for easy access. Raw meat, poultry and shellfish should be stored on the bottom shelf to prevent any of their juices dripping onto other products and contaminating them. Door compartments are best for storing bottled drinks and juice cartons, etc. And although it might seem obvious, try and be good about removing decaying food from the fridge promptly!

Fruit and vegetables
Most fruit should be stored in the refrigerator, although longer-life produce such as citrus fruit is just as happy sitting in a bowl on the bench. Potatoes and onions are best stored in a cool, dark, well-ventilated place (for example, on a rack in a pantry). Despite popular practice, tomatoes should be kept out of the fridge at room temperature, unless they are very ripe.

Don't jump the gun and wash vegetables before storing in the fridge as the moisture leads to deterioration. If you run out of crisper space, store fruit and veg in the fridge in good-quality plastic containers.

Meat, poultry and seafood
Maintaining the freshness and goodness of meat and seafood is all about handling and storage. Place produce on separate plates, firmly covered with plastic wrap, and store at the bottom of the fridge so they don't drip on other foods. Seafood should be eaten within a day (it may make other food in the fridge smell). Chicken and meat should be used within two days.

In the pantry
Take a tip from supermarket shelf stackers and rotate your supplies so you bring older products to the front while packing the new ones behind. Check use-by dates regularly and look out for signs of insects, particularly in soft-packaged items. Dried foods in airtight containers, olive oil in glass bottles (preferably dark glass), and small quantities of spices are all best stored in cool, dark places.

As a rough guide, use flours, cereals and dried herbs and spices within six months, and pastas, condiments and grains and pulses within 12 months. Canned foods can be kept for up to five years, providing they haven't rusted or been punctured, of course!

Hot storage tips

• Don't wash fruit and vegies before storing in the fridge as the extra moisture encourages deterioration.
  
• Store meat, poultry and seafood separately on plates, tightly covered, on the bottom shelf of the fridge, so their juices don't drip on other food.
  
• In the pantry, stack newly bought items behind older products. This way, old packets of food never get lost down the back of the cupboard.
  
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The big freeze
Chicken can be frozen for up to three months and most meats for up to six months. Freeze sausages, chicken drumsticks and breasts, cutlets, chops and steaks in single layers between waxed or baking paper. Once frozen, bag them up, expel the air and label them (always include the date). This process ensures the pieces don't stick together and they keep their shape. Now you can choose to thaw just one piece or enough for the family.

Freeze meal-sized portions of soups and casseroles in plastic containers with airtight lids, aluminium foil containers with lids or in bowls lined with plastic bags (when frozen, seal the bag and remove the bowl).

Freezing also lets you take advantage of seasonal gluts. Blanch vegetables such as peas and broccoli by plunging them into boiling water for a minute, then dropping them into iced water to cool before freezing. Soft fruits such as berries can be frozen on trays then transferred into containers.

Thawing
Harmful bacteria is more likely to grow at room temperature than in extreme heat or cold. Always defrost frozen food slowly in the refrigerator or quickly in the microwave, not on the kitchen bench or in a sink of water. Never refreeze food that has been thawed out, unless it's been cooked after it's been thawed.

Similarly, leftovers should not be left to cool at room temperature. Once the food has stopped steaming, it should be covered and stored in the fridge. Ensure leftovers are reheated until they are really hot.

The final word …
Food cupboards, fridges and freezers should be kept clean and tidy and their contents checked regularly. Observe best-before or use-by dates and if in doubt, throw it out!