How To Organize Your Fridge To Maximize Its Value
You never knew there was so much science and thought put into the design of your refrigerator. There’s a whole lot about your fridge, which just so happens to be one of the appliances you use most on a daily basis, that you probably do not yet know about. But by learning how to utilize it the way it was intended will serve you well in many ways. Namely, you will become more environmentally conscious, as you’ll find yourself wasting far less food each week. You’ll save bundles of money, not only because of how much less food you’ll be wasting, but also because you could cut your utility bill nearly in half. And finally, you’ll simply be more organized, which will bring you peace of mind. Here’s how you should be organizing your refrigerator so that you can maximize its value. And if you find this useful, there’s plenty more for you to learn with a food manager certification. Redding and other locations in California and the greater United States have classes that are available now.
Compartments based on temperatures: You may be surprised to hear that different compartments have different temperatures, which is why they are each meant to serve different purposes. This should influence where you put what, as different foods can be stored at different temperatures. It is essential that you keep a thermometer in your fridge, and that you keep an eye on it as often as possible. You fridge should never be above 40 degrees fahrenheit. Also your freezer should never go above 0 degrees fahrenheit. As soon as either of these happen, you must promptly lower the temperature and then make sure it stays down by checking in the days that follow. Here’s what you need to know about each compartment.
Door contents: Your refrigerator door is the single warmest part of the entire machine. That’s largely due to the fact that any time the door is opened, which for most of us is several times a day, the contents on the door are not being refrigerated. So whatever foods can last the longest without refrigeration are the ones that should be going there. That mean juices, condiments, and whatever else that has an especially long shelf life. Foods that are vulnerable to high temperatures, like dairy, should be kept away from the door. That means avoiding the temptation to use those egg coasters that are inserted into the door. In general, eggs, milk, cheese, etc. need to find another home on the shelf inside the fridge.
Shelves: The upper shelves are consistent. The lower shelves are the coldest. The already cooked food, like leftovers and readymade foods like hummus and sandwich meat should go up top. Meanwhile, the most vulnerable contents, that absolutely must stay cold at all times should go on the bottom. Raw meat, seafood, dairy should all be kept as cold as possible. If you don’t want food poisoning, this is where your eggs belong.
Meat: If you remember to eat your meat within a couple of days of purchasing it, you’ll have no problems. Of course, everybody gets a bit forgetful sometimes, which is why you want to know how to prevent disaster from ensuing. A big risk that often goes overlooked is of the bacteria of contaminated meats spreading to neighboring foods. To prevent this, confine your meats to a section of the fridge that is completely separate and not touching any other foods. Also, keep the meat in its packaging until it is consumed. As soon as you remove it is when the clock starts ticking and the bacteria start multiplying.
It’s not rocket science but it is important. Good habits make for a healthier lifestyle. So get into the habit of maintaining a well organized, hazard free refrigerator. Those good habits start with the right education, which you can get for the right price from A Training Company, who offer nationwide food manager certification. Redding, Fresno, Pleasant Hill, Bakersfield, San Luis and San Francisco are just a few of the locations within the state of California, while there are also several more in other states. Learn about how to sign up by calling 877-227-5212.