Not organizing your refrigerator correctly can make foods spoil faster, lead to cross-contamination and make things hard to find.
Put foods that don’t need to be cooked (leftovers, processed meats, cheese and beverages) on top shelves.
Store meat on the bottom shelf in a plastic bin. Put other raw ingredients on lower shelves, in different areas.
Crisper drawers have adjustable humidity and temperature controls to keep produce fresh. Store leafy greens in a high-humidity drawer and put other vegetables and fruits in a low-humidity drawer.
Remembers, when you open the refrigerator, items on the door are exposed to room-temperature air…so only keep condiments, sauces and butter there.
Published with permission from RISMedia.