Every refrigerator is a little bit messy. And even when you think it's as neat as can be, there will always be a box of old leftovers lurking in the back or something that spilt in the door's shelves.
But as soon as you muster up the courage to clean your fridge - and you open the door - you instantly regret your decision!
There's just too much stuff in there! How are you supposed to sort through everything and make sure it all goes back in a neat way?
I found that taking food safety into consideration made organising much easier. It helped me understand where to place what sorts of foods.
From there on out, it was only a matter of putting them away neatly.
Food safety standards are set by restaurants and hotels to ensure that food stays fresh and good-to-eat for as long as is possible.
1. First things first, throw away all old and expired products.
2. Then group your foods into categories.
3. Keep all leftovers to one side, put raw fruits and vegetables in one group, and all processed foods in another.
I figured out that the back of the fridge is the coldest place to keeps foods. That's because it is right near the cooling vents - and so - isn't exposed to too many temperature fluctuations.
The shelves on the door are most exposed to changes in temperature. This is because doors are constantly being opened and closed.
The bottommost drawer is meant for vegetables and fruits. It is the best place to keep things crisp.
The air circulating there is more humid than the rest of the fridge - making it the perfect environment for produce.
Finally, your freezer is where the temperature is the lowest and is the least exposed to continual changes in temperature.
Eggs need a consistent temperature to stay fresh. If you use eggs very often, then it's okay to keep them in the fridge egg container.
If you don't use them as frequently- keep them in their original packaging - on a middle shelf.
All dairy items must be kept cold. When temperatures start fluctuating, dairy items spoil quite quickly.
I like to keep milk and other dairy items right at the back, where it is coldest.
The only exception is butter - which I keep in the dairy rack or on the door.
Raw meats should be kept on lower shelves. Try storing them at the bottom to avoid any juices dripping on your other foods.
Cooked and processed meats can be kept on any of the shelves in your fridge - as long as they are packed properly.
I strictly keep vegetables and fruits in the crisper. The air in a little more humid in the crisper. And so my produce stays fresh much longer.
1. I bought a few acrylic storage bins for my fridge. This helped group things together, as well as protecting foods from being cross-contaminated.
2. I have started to label all my leftovers with the date they were prepared. This way I know exactly when they are too old.
Labelling my foods has helped me make sure that other people are also able to understand my system of storing foods in the fridge!
3. I keep all beverages on the door of my fridge - for easy access.
Once I started following these simple rules, I have found that my fridge stays neat, clean and really well-organised for a long time!
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