It’s very important to keep your fridge hygienic. Maintaining a cool temperature in your fridge is also important for this. According to the food standards rule, it’s recommending the ideal temperature of your fridge should be between 3-5°C. Organizing your fridge surely will help to reduce waste, risks of getting food poisoning and definitely reduce weekly shopping bill. Some of the following tips help you get the most out of your fridge, and to keep your food fresher, healthier for longer.
Most of the fridge have a structure like this
Ready to eat food
Dairy product such as milks, cheeses, yogurt and butter.
This is the coldest part of your fridge (In some fridge it’s in the Top), and where wrapped raw meat and fish should be kept to minimizes the risk of cross-contamination.
Vegetables, cut vegetables and fruit should be stored in their original packaging in the vegetable drawer where they will be enclosed. This is also a good place to store herbs. Don’t put the herbs back side which is very coldest part of the fridge as they get frozen.
The warmest area of the fridge and most susceptible to temperature fluctuations. Store foods such as ketchup, soy sauce, other condiments, jams and juice.
Some tips for fridge storage
• Always keep raw and cooked foods separate from each other. Place cooked and ready-to-eat items on the top shelf, to avoid the chance of the dripping or falling raw food on to cooked food and contaminating it.
• Important to clean your fridge regularly.
• Keep fresh foods, such as salads and herbs, away from the back of the fridge because the temperature at the very back is colder and these delicate foods could freeze and will damage.
• Butter and cheeses don’t need to be in the coldest part of the fridge so keep the dairy product on the middle shelf.
• Keep certain fruit and vegetables items out of the fridge, as they produce Ethylene gas which can cause premature ripening of some foods such as avocados, bananas, nectarines, peaches, pears, plums, lemon, grapes and tomatoes.
• Once opened condiments, jams, juice and jellies should be kept in the fridge. Cooked foods should be suitably covered while raw meat and fish should be well covered and sealed.
• Never put hot food into the fridge, as it will cause the overall temperature to rise and can lead to food poisoning and unnecessary food waste.