I don’t know about you, but when I get home from the grocery store, I’m usually pretty frazzled. Resist the urge to just throw things in the fridge to get done. Organizing your food will make you more efficient while keeping food fresh. You know that cold air settles and warmer (or even just less cold) air rises, so keep that in mind when putting food in the fridge.
This is one of the warmest sections of your fridge. Use this area to store food that doesn’t need to be kept as cold. Drinks, condiments, foods with lots of preservative (such a lovely thought, I know) do really well up here. Foods that have have a high health safety risk, like eggs, shouldn’t be here.
Main Cold Section
This is the middle of your fridge. This area is for milk, cheese, eggs, casseroles, etc. Keep in mind the lower the shelf, the the colder it will be. Eggs should be low. The back of the shelves is also colder than the front so keep foods you might not use as quickly or that are more highly perishable at the back.
Since this is the coldest area of your fridge, meats, fish, and poultry are best kept here.
This is the other warm section of your fridge. Condiments do well here while perishables do not.
If your drawers have humidity settings, use them to keep food fresh longer. High Humidity– for foods that wilt easily like lettuces, celery, and spinach Medium Humidity– great for lemons, limes, and oranges Low Humidity– use for foods that rot easily (because you definitely don’t want that!) like grapes, apples and melons If there’s no humidity adjuster, leave the drawer slightly open to let moisture escape.
Keep Things Efficient
- Space foods so cool air can circulate around them
- Set fridge temperature between 37-40 degrees since bacteria grows quickly above 40 degrees
- Leave a few inches between the wall and fridge so the heat can escape
- Clean the coils several times a year by using a coil cleaning brush, then vacuum
- Use shallow bins like THESE to make it easier to access the back of the shelves