In the UK, the Ministry of Agriculture, Fisheries and Food (MAFF)
 publishes a series of small “Foodsense” booklets addressed to the
 general public. One of these is called “Food Safety” and sets out
 measures to assure safety in shopping for food, taking food home,
 storing it , kitchen hygiene and cooking food.
 
 In the member countries of the European Union, the problem of
 temperature and duration of storage is made much easier because, with
 a very few exceptions like fresh fruit and vegetables, food packaging
 has to carry “use by” dates (short shelf-life products) or “best
 before” dates (longer life products) and any necessary storage
 conditions (though not necessarily precise temperatures).
 
 The Home Storage section of the booklet is quite short, and I give the
 text below :-
 
 “Home Storage
 
 Keep the fridge at 5 deg C or lower to restrict the increase in food
 poisoning bacteria.
 Use a fridge thermometer to check. Keep it in the fridge. A freezer
 should not be warmer than -18 deg C
 
 To keep a fridge cold all the time, don't overload it.
 Don't leave the door open longer than necessary.
 Defrosting fridges regularly will keep them cooler and use less
 energy.
 
 Fridges slow down and freezers stop the increase in most common
 bacteria, but can't kill them. So we need to stop them spreading from
 food to food.
 
 If uncovered or dripping, raw meats or defrosting foods can
 contaminate other foods with bacteria. 
 
 In case there are any drips, keep raw meat or defrosting foods
 underneath any cooked food, which should also be covered. It’s also
 important to avoid foods dripping on to vegetables and salads.
 
 Frozen food should not be kept longer than the instructions on labels
 or given with the freezer. If possible, defrost the freezer when
 stocks are low. Before defrosting, arrange how you will keep the
 remaining food cold, such as in a neighbour’s freezer, in an insulated
 box, or wrapped in plenty of newspapers or clean blankets.
 
 Store eggs in the fridge.”