Keeping the refrigerator organized and clean helps to prevent foodborne illness and allows you to easily see what food you have on hand. If your fridge is more than a little crowded, try tackling this task after your next grocery shop.
First get strategic with how you store processed foods. Studies suggest that we are significantly more likely reach for the food we see first. Take advantage of this quirk of human nature by placing more nutritious items in visible, easy-to-access locations. Move treats and processed foods towards the back.
Next, consider temperature variations. Refrigerator doors are the warmest part of the fridge so items that are relatively shelf stable, like condiments, are best stored here.
Place foods that don’t need to be cooked on the upper shelves, as this also tend to be a warmer spot. Store leftovers and any dairy products on middle shelves. Uncooked meats and fish are best kept on the bottom shelves, which are the coldest part of the fridge. Use plates or clear bins to catch drips and prevent cross-contamination.
Finally, store fruits and vegetables separately in the bins at the bottom of your fridge. Fruits that give off high levels of ethylene (the ripening agent) can prematurely ripen and spoil surrounding vegetables. Keep the vegetable drawer set at a high humidity and the fruit at a low humidity.
𝐼𝑙𝑙𝑢𝑠𝑡𝑟𝑎𝑡𝑖𝑜𝑛: 𝑅𝑎𝑐ℎ𝑒𝑙 𝑆𝑛𝑒𝑑𝑑𝑜𝑛