Good fridge organisation is necessary for food safety and the reduction of food waste.
If you just cram everything in to your fridge after your weekly shop this can have a negative consequence on the life of your food. You could also cause the spread of bacteria from cross-contamination between cooked and raw meats, poultry and seafood.
The adjacent diagram shows whereabouts in the fridge the different types of food should be safely stored. Also take note of the temperature your fridge should be set at to ensure adequate chilling – which is between o and 5 degrees. Any warmer than this will accelerate the growth of illness causing bacteria. Diagram from The Food Standards Agency.
See below for more fridge organisation tips:
- Don’t over fill your fridge – allow the cold air to circulate so it can chill your food items properly.
- Keep all raw meats tightly sealed in bags or containers to prevent any juices cross-contaminating with cooked food items.
- The door of your fridge is the warmest part so don’t store milk there. Use this area for storing fruit juices, butter and soft cheeses instead.
- Store eggs in the container you bought them in and on one of the middle shelves, not in the door.
- Some fruit and veg items should not be stored in your fridge as they release a gas called ethylene that can cause other produce to decay too soon. These are Apples, Apricots, Avocados, Bananas, Cantaloupes, Honeydew melons, Kiwis, Mangoes, Nectarines, Papayas. Peaches, Pears and Plums.
- Store left overs in your fridge in shallow sealable containers and within 2 hours.