If you have taken it upon yourself to clean out your refrigerator, you deserve a standing ovation. But what happens once you’ve thrown away all the expired items and the shelves are sparkling? What’s the best way to place all the items in your fridge and does it really matter where everything goes?
The items which do not require any cooking are placed at the top most shelves whereas the food items which need to be cooked at high temperatures are placed downwards, with chicken at the lowest shelf, it being the coldest. This avoids cross contamination, rather than placing everything in a haphazard way.
THE STRATEGY
Adopting this strategy means following a professional kitchen’s refrigerator, as they organize theirs keeping food safety as their top most priority.
Upper shelves
Drinks, leftovers and ready to eat foods like yogurt and cheese.
Lower shelves
Raw ingredients used for cooking.
Door
This is the warmest part of the fridge so do not put milk or eggs here. Items like sauces and ketchup can go here.
Drawer
This is designed to hold items at certain levels of humidity. Chicken and vegetables can go here so if the draws are side by side, use one for each. If the draws are one below the other, place the chicken in the lowest compartment.
Contributed by: Fatima Qureshi.
