All >:)
If they are chilled. Use refrigerators.
There are no hard and fast rules regarding where in refrigerators specific foods are to be kept. However, meats, cheeses, and vegetables are generally kept in drawers as opposed to shelves.
Refrigerators should be kept at a temperature of 40F (4C) or below to ensure food safety and freshness.
Vaccine should always be kept in refrigerators unless the one who made it says otherwise.
becuse the refrigerator is cold
Sanitary storage containers work well, as do refrigerators and storage sheds.
In 1940, frozen food was very rare. Food was either fresh, canned, smoked or dried. Some foods might be kept cool in the icebox- a few had refrigerators- but most food would be stored in a pantry or cupboard.
The heat rises to the top. The lower part is always the coldest.
There were actual refrigerators that used CO2 as the coolant manufactured by J. & E. Hall.
They spoil
That depends. MOST refrigerators---if kept closed--- can keep foods cold for 24 hours after the compressor stops working. Freezer should be kept closed; as long as frozen solid, those foods will be okay to eat. Strive to quickly resolve the problem, so you can transfer from old frig / freezer to new. However, if you don't know WHEN the problem occurred, you MUST NOT trust a 24-hour window. It might be more like 6 hours, not 24. Foods can feel cool on packaging, but the actual food may have gotten too warm. "If in doubt (that it is good now), throw it out." Milk, some cheeses, deli foods, meats, and previously cooked foods can go bad quickly.
Refrigerators are used in houses