Here's How To Maximize Freshness In Refrigerated Food

A lot of people aren’t aware that the foods in your fridge can stay fresher, longer, if you simply put them in the right places for storage. It’s an incredibly simple process that most aren’t aware of. So how do you sort your fridge properly?

Let’s start with some fridge basics:

Wash out the thoroughly fridge every 3-4 months. Think of this as a seasonal cleaning!
Air flow is important – don’t overcrowd your fridge or the temperatures can fluctuate.
The ideal temperature for a fridge is 40º F (4.4º C) or lower, and freezers should be at 0º F (-17.7º C).

So where does everything go?

In the fridge doors, you should place stable foods like ketchup, mustard, relish, soy sauce and jam.
On the top shelf, put your ready-to-eat foods, leftovers and mayo.
On the middle and lower shelves, put dairy, eggs, meat, fish and poultry. You can also put white wine and champagne here, if you like.
In your crisper cupboards, put your fruits in one and veggies in the other.

If your fruits and veg don’t seem to be staying as long as you’d like, try changing the humidity in the drawer, as lots of moisture can accelerate rot.

What doesn’t go in the fridge: