If that's the case for yours, drop a few bucks on a freestanding refrigerator thermometer to make sure everything's working as it should and your food is being kept at safe temperatures. Although it might seem like time spent organizing the fridge will spoil your day, doing so will actually make it more user-friendly, easier to clean and food safety-conscious. Check out this location-specific guide to refrigerator food storage:.
Those little bins on the inside of refrigerator doors are convenient, but they don't maintain a consistent temperature, so definitely refrain from putting perishable foods, like eggs or milk, in there. Reserve this space for condiments, salsas, salad dressings and other such items that are high in preservatives anyway, and thus unlikely to be affected by slightly higher temps. Pasteurized orange juice can also live in the door no problem. Bottles of soda and wine can stay there too.
This area is not as cold as the bottom of the fridge, so save it for the foods that don't need extra-chilly temps.
Restaurant professionals will tell you that the industry standard is to store foods that are ready-to-eat or already cooked like leftovers and pies on the top shelf. Storing them up high also keeps these items from being contaminated by meats or other drippy products, which could cause foodborne illness. Cheat sheet: salad dressings, condiments, pickles, salsas, butter, margarine, pasteurized orange juice, nut oils.
I just throw out the liner and put in a new one. Second, the a paper liner in the crisper drawer absorbs any extra moisture. Less moisture equals crisper produce and produce that stays fresh longer. Also, don't leave fruits and vegetables in their plastic grocery bags. This will make them spoil faster, plus you can't see what you have. Put them in an open mesh, plastic organizing basket or just leave them loose in the crisper drawer. To cut down clutter, enforce a "one bottle" rule.
For example, only one bottle of salad dressing, mustard, mayo and ketchup is allowed in the fridge at once. Your extra, unopened bottles can be stored in the pantry with no worry and you'll save a lot of space in your fridge.
While you're at it, make a no-plate rule, too. From now on, everything that goes into the fridge needs to be in proper storage containers with lids. This will reduce spills in the fridge and nix moldy plates of umm-what-is-this-mess grossness. Ditto for cups. If I had a dollar for every time my kids put a cup in the fridge that got knocked over and became a sticky mess I'd be a pretty rich lady. Just say no to cups in the fridge. Remember the mantra, "A place for everything and everything in its place," from when you were a kid?
The easiest way to organize your fridge is to designate a certain type of food to each shelf. This eliminates search time and makes your fridge neater. If bending over and wiping out your refrigerator shelves rates low on your list of fun things to do, then line your shelves with plastic placemats.
When a spill happens, all you need to do is remove the mats and rinse them in the sink. The next time you use up a pack of eggs, cut off the top and put the bottom in your fridge's door shelf. The egg cubbyholes are perfect for storing squeeze bottles upside down. For salads and herbs, try wrapping them in a damp paper towel before storing to prevent them from drying out and to keep them fresher for longer.
Have you seen our latest report examining regional standards of food hygiene across the UK? Check out our interactive map and discover how hygienic your hometown really is in Food Hygiene: Know the Score. At this temperature, your food will be kept safe to eat. Also remember to keep an eye on use-by dates. Any food that has passed its use-by date should not be eaten as harmful bacteria has had chance to grow and make the food dangerous to health.
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