Leafy greens like spinach, kale, and lettuce are best kept in the refrigerator to prevent wilting and nutrient loss. Store them in a plastic bag or container with a paper towel to absorb excess moisture.

Dairy products, including milk, cheese, and yogurt, are highly susceptible to bacterial growth if left at room temperature. Refrigeration is crucial to prevent spoilage and ensure safety.

Eggs should be refrigerated to prevent the growth of Salmonella and other bacteria. Keeping them in the fridge also extends their shelf life and maintains their quality.

Cooked meats, such as chicken, beef, and pork, need to be refrigerated to prevent bacterial growth and spoilage. Store them in airtight containers to preserve their flavor and moisture.

Leftovers should be refrigerated within two hours of cooking to prevent bacterial growth. Proper storage in airtight containers helps maintain their quality and reduces food waste.