No matter if you have a compact fridge or a spacious one, following proven guidelines ensures optimal food preservation while curbing bacterial growth.
Your refrigerator features distinct temperature zones: the top 'cold zone' (0-3°C) for the most perishable items like meats, fish, deli meats, fresh prepared foods, creams, dairy desserts, thawed products, fresh raw-milk cheeses, homemade dishes, and opened fresh products. The middle 'cool zone' (4-6°C) suits prepared foods, vegetables, cooked meats or fish, yogurts, and ripened cheeses. The crisper drawer (8-10°C) holds washed fresh vegetables, fruits, and maturing cheeses. The door 'temperate zone' (6-8°C) is ideal for eggs, butter, opened milk, and fruit juices.
To prevent introducing germs, handle and store products with thoroughly washed hands every time.
Wrap foods systematically in aluminum foil or cling film, keeping raw items separate from cooked ones. Store leftovers in airtight containers and consume them promptly. Remove plastic or cardboard packaging when possible, unless it includes critical info like use-by dates.
Minimize waste by organizing food based on expiration dates—place soon-to-expire items upfront for easy access.
Wash your fridge once or twice monthly with soapy water, then rinse with a diluted bleach solution for hygiene.
