Refrigerate foods quickly. Cold temperatures keep most harmful bacteria from growing and multiplying. Pack them together. If takes more than one hour to get home, use a cooler. Check these temperatures occasionally with an appliance thermometer.
Cool air needs to circulate to keep food safe.
Put them on the shelves in the main part of the refrigerator. Foods stored in the door can change temperature when the refrigerator is opened. Perishable foods which have been kept above 40 F for more than two hours should be thrown out. Foods in a half-full freezer will stay frozen for about one day. Refreeze food which has ice crystals.