A food hygienist has issued a warning to anyone buying eggs - including the one place that we should never store them.

Storing our food products in the right place is not only key for protecting our health but it's crucial for making the most of their shelf life.

We waste approximately 1.3 billion tonnes of food, according to Green Match.

Green Match approximates that this equates to over 30% of our food being lost or wasted annually which costs the global economy more than £770 billion globally.

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To help Brits think smarter about their food storage, Wren Kitchens has looked at the most searched for food storage queries - starting with the trusty egg.

What part of the fridge should I put eggs in?

Brits are being urged to store their eggs in the fridge at around four degrees Celsius so that they remain fresh and safe to consume, according to Jason Webb, managing director of Electronic Temperature Instruments (ETI).

However, we should never put them in the fridge door in the storage trays, the expert has warned.

Jason explained that putting our eggs in the door - which is frequently opened and closed - can lead to a fluctuation and rise in temperature.

As a result, this can accelerate our eggs spoiling.

"With this constant temperature disruption, eggs will rise in temperature away from the optimum four degrees Celsius, and if continuous, it can pose the risk of bacteria such as salmonella,” he added.

Darren Watts at Wren Kitchens has also given some advice for the best way to organise our kitchens drawers and fridges in order to avoid cross contamination.

Darren explained: “Categorise your produce and place into separate boxes to ensure for no cross contamination and easy access.

"This is a great storage solution for those with busy family or work lives, who want an efficient food storage solution.

The pro also recommended labelling and replacing your food.

He pointed out that when we lead busy lives it is easy to forget when items were bought, and which may be past their sell-by date.

Therefore, labelling foods will ensure a clean and bacteria-free zone.

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Darren also recommended having both a pantry and a larder for different foods.

The expert stressed that this doesn’t need to be complex or expensive, but simply dedicating certain storage areas for specific foods will help to keep food fresh for longer.

For example, store foods that need a cooler environment in the larder, such as onions, and a pantry can store other provisions, such as cereals and spices.”