HOW TO ORGANIZE YOUR FRIDGE

With spring upon us, it’s time to organize those often neglected areas like the fridge. The correct placement of food can also prevent food borne diseases such as Salmonella and E. coli, and with just a few organisation tips for your fridge wastage can easily be avoided.

1. Food that doesn’t involve any preparation and is ready to eat should be placed on the top and middle shelves. For example dairy, pre-cooked meats, leftovers and condiments.

Top tip: use a lazy-susan on the the shelf for condiments for a simple but effective way to keep on top of your sauces.

2. Raw meats and uncooked fish should be stored in clear, airtight containers. Ideally, these should be kept on the bottom shelf of the fridge to avoid any contamination from dripping and exposing the other contents of the fridge to harmful bacteria.

Top tip: label clear containers with the contents and date. This helps to avoid any confusion of what is being stored. Using up food stuffs before it goes out of date helps to reduce waste.

3. Store fruit and vegetables in the salad crispers. Often these zones are climate controlled which help to retain moisture. This will benefit vegetables like lettuces, carrots and cauliflower to keep for longer.

Top tip: items like potatoes can be stored in a vegetable or potato bag. Hang these on a command hook on the side of the fridge so they are to hand while you’re preparing food.

4. Dairy products like milk are often stored in the fridge door. The temperature is likely to fluctuate as the fridge door opens. Instead keep dairy on the shelf in the main compartment of the fridge, and use the door for other beverages as these items can withstand changes in temperature.

5. Group items of food together like cheese into separate baskets or containers. Clearly labelled, it make it easier to identify groups of food. Sliding the containers in and out of the fridge provides easy access as well as avoiding leaving forgotten about item in the back of the fridge.

Top tip: avoid putting open cans in the fridge as the metal can release harmful toxins into the food.. Store leftovers in clearly labelled containers.

These helpful tips won’t’ break the bank and are easy to put into practice. Keeping on top of your fridge organisation weekly is important, especially around busier times. These tips should make sure that your fridge is always in tip top condition.

Author Bio:

Article by Juliette Raine, Marketing Manager at SZ&W Ltd – the European home of Sub-Zero & Wolf. To find out more about Sub-Zero’s range of integrated refridgeration, visit www.subzero-wolf.co.uk