How To Properly Organize Your Fridge

How To Properly Organize Your Fridge

Keeping your refrigerator clean and organized is a crucial part of home food safety. Proper storage temperatures, smart shelving arrangements, and diligent cleaning habits help reduce bacteria growth and cross-contamination risks. Follow these in-depth tips from the food safety experts to keep your fridge in top shape.

Use the Appropriate Storage Guidelines

Arranging foods appropriately in your fridge controls temperature and prevents bacterial spread. According to recommendations from the Food and Drug Administration (FDA), these are the proper storage guidelines:

  • Raw poultry, meat, fish, and seafood should always be kept on the bottom shelf of the refrigerator to contain potential bacteria spread. The juices from raw proteins can easily drip onto other shelves and contaminate your food. Storing them on the bottom allows for containment. Make sure raw meat is tightly wrapped or sealed in a container.
  • Deli foods, luncheon meats, and cheeses should be kept on the top shelf of the refrigerator since they are ready-to-eat. The top shelf maintains a slightly warmer temperature which is ideal for these items. Just be sure to eat deli meats within 3-5 days after opening the package.
  • Fruits and vegetables belong in the high-humidity crisper drawers. The crisper drawers allow you to control humidity which helps extend the life of fresh produce. Place fruits in one drawer and veggies in the other. Don’t overstuff the drawers or the humidity control won’t work as effectively.
  • Leftovers and prepared foods should be sealed in airtight containers and stored on the middle shelf. This includes meal preps, restaurant leftovers, opened canned foods, and any cooked dishes. Always label containers with the date prepared or opened.

In addition to the major food categories above, organize your shelves based on usage frequency. Place items you use often, like beverages and condiments, on the door shelves for easy access. Items used less frequently can go toward the back.

Here is a handy visual fridge storage chart to follow:

ShelfRecommended Foods
Top ShelfDeli meats, cheese, butter
Middle ShelfLeftovers, prepared meals, opened cans
Lower ShelfRaw poultry, meat, fish – sealed
Upper DrawerFruits
Lower DrawerVegetables
DoorMilk, yogurt, eggs, condiments

Remember FIFO Rotation

Proper fridge rotation is also key for food safety. Follow the FIFO system – First In, First Out. This means always moving older items to the front and placing newer purchases in the back. Rotating foods ensures nothing gets lost in the depths of your fridge and expires.

Get in the habit of checking expiration dates every week as you rotate. Toss anything that is past the use-by date, even if it still smells and looks okay. Don’t take chances with foodborne bacteria. The CDC recommends consuming leftovers within 3-4 days and prepped produce within 5 days for optimal safety and quality.

Prepared salads and foods with mayonnaise spoil more quickly. When in doubt, remember the old adage “When in question, throw it out!” Don’t risk eating expired foods.

four green glass bottles

Label All Leftovers

To aid with FIFO rotation, you must label every container of leftovers, meal preps, and prepared foods. Use a permanent marker or stickers to clearly label with the name and date. Write the refrigerate date, not the expiration date, so you know when you put it in.

Proper labeling allows you to easily identify when items were made and stored. It also helps family members know what homemade dishes they can grab for a quick meal or snack. Get in the habit of labeling everything, from single serving containers to big meal prep batches. This simple step makes all the difference for fridge organization.

Control Humidity in Produce Drawers

As mentioned above, be diligent about storing fruits and vegetables in their designated crisper drawers. The crisper drawers allow you to control humidity and prolong freshness.

Fruits release ethylene gas that makes vegetables spoil faster. Keeping them separated in different drawers helps prevent premature spoilage. Fruits can be stored in a higher humidity environment, while vegetables need lower humidity. Adjust the humidity sliders accordingly.

And don’t overstuff your produce drawers! Airflow is important for humidity control. Overfilling will speed up spoilage and cause faster rotting.

Deep Clean Regularly

While quick wipe-downs are fine for daily upkeep, you also need an intensive deep clean every one to two months. Start by tossing expired foods and wiping down all shelves. This allows you to thoroughly inspect for mold or spoilage.

Then clean shelving and drawers with hot soapy water or a bleach-based kitchen cleaner. For plastic shelves, a 50/50 vinegar and water solution works well too. And don’t forget the door gaskets! Gently scrub them to remove grime buildup.

Pay special attention to sanitizing the deli and raw meat drawers since these areas are prone to harboring dangerous bacteria like listeria or salmonella. Clean any meat wrappers or surfaces meat touched.

Finally, give fresh produce a vinegar bath before restocking the crisper drawers. This kills bacteria and helps extend shelf life.

Regular deep cleaning keeps bacteria at bay and helps your fridge stay fresh and organized. Mark your calendar to remind yourself to clean once per month.

Maintain Proper Temperature

Proper refrigerator temperature is vital for food safety. Cold temperatures slow bacterial growth. The FDA recommends keeping your fridge set to 40°F or below. Use a refrigerator thermometer to monitor the temperature and adjust as needed.

Be extra diligent about temperature if you have young children, elderly family members, or immunocompromised individuals at home. You want your fridge below 40°F at all times since these groups are at higher risk for foodborne illness.

Make sure your fridge door seals tightly and keep the condenser coils clean. This supports optimal cooling. If your fridge struggles to maintain the proper temperature, it may be time for a new appliance or repair service.

Additional Fridge Organization Tips

Here are some additional tips for a clean, organized fridge:

  • Wipe up spills immediately to prevent sticky buildup
  • Avoid overcrowding shelves
  • Store eggs and milk on interior door shelves, not exterior
  • Place tall bottles and jars on lower shelves
  • Keep water bottles and grab-and-go snacks on top shelf
  • Store condiments inside or just outside the door

Key Takeaways

  • Arrange fridge using FDA guidelines for food safety
  • Follow FIFO rotation and label leftovers
  • Separate fruits and vegetables into proper humidity-controlled drawers
  • Clean thoroughly each month
  • Maintain temperature at 40°F or below
  • Organize strategically based on frequency of use

Taking the time to properly organize your refrigerator helps control food safety for your family. Follow these tips and you’ll have a clean, tidy fridge that preserves your food and prevents illness. What is your best advice for fridge organization? Share your tips in the comments below!

Meet

The

Food Safety

Dad

Its me - Dale – a former restaurant manager turned food safety advocate. With years of experience ensuring the highest standards in busy London eateries, I'm here to bring those professional secrets into your home, making food safety simple and enjoyable.
The information on The Food Safety Dad is provided for educational purposes only and is not intended as medical advice. Always consult with a healthcare professional before making any health-related decisions.