This archive report was first published on 16 October 2019.
Did you know that food wastage can be significantly reduced by simply organizing your fridge properly? Restaurants use a specific storage method to keep food fresh for longer and prevent cross-contamination. Let's apply their methodology to our home fridges.
Storage Zones for Easy Access ¶
Designate the top shelves for easy-to-reach foods that don't require cooking, such as leftovers, fresh juice, yoghurt, cheese, salads, and ready-to-eat preserved meats. This zone maintains a consistent temperature, minimizing cross-contamination and keeping food fresh.
Separate Fresh and Preserved Meats ¶
Store fresh meat on the lowest shelf to prevent blood from dripping onto lower shelves and contaminating food. If your fridge has a clear drawer for this purpose, use it. Otherwise, consider purchasing a separate drawer or container. Regularly clean this area to prevent bacterial growth.
Optimize Fridge Drawers for Fruits and Veggies ¶
Use the lower fridge drawers, also known as crispers, to store vegetables. Keep the drawer clean and dry, and avoid washing vegetables before storing them. Also, refrain from storing gas-releasing fruits and vegetables like avocados, tomatoes, plums, and bananas in the fridge as they can spoil other foods.
Proper Storage for Eggs and Milk ¶
Contrary to popular belief, eggs and milk should not be stored in the door shelves unless they're for use within two days. Store eggs in their original tray or a bowl, and place them on a middle shelf. Reserve the door shelves for sauces, condiments, and packaged juices.
Utilize Fridge Organisers ¶
Invest in fridge organisers that help keep food in sight while occupying minimal space. Use thick freezer-safe bags or containers to store foods in the freezer and prevent freezer burn. If your containers aren't airtight, add a layer of cling film under the lid.
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