Your refrigerator is the centerpiece of your kitchen—and it needs a little care.
Experts at British magazine Which? have identified the best spot for every item in your fridge. They even settled the long-running debate over whether ketchup belongs in the fridge.
How to Organize Your Refrigerator?
First, the authors warn that improper fridge use can make food spoil faster than you’d like.
No matter how old your appliance is, the temperature will vary across different shelves. The higher the shelf, the warmer it will be.
Therefore, reserve the top shelf for cured meats, sausages, leftovers, cream cakes, and any other items that don’t need to be cooked before eating.
The middle shelf is for dairy products: cheeses, eggs, butter, and yogurt.
While many of us keep milk in the fridge door, Which? recommends storing it on the middle shelf instead.
The bottom shelf should hold raw meat and seafood before cooking.
The Daily Mail quoted experts: ‘Raw meat, poultry, and seafood should be stored in airtight containers to prevent contact with other foods.’
Keep fruits and vegetables separate in the designated drawers.
Finally, the door shelves—the warmest part of the fridge—are best for condiments like mayonnaise, pesto, tartar sauce, and salad dressings. Many condiments contain natural preservatives such as vinegar, so they don’t need the coldest parts of the fridge.
What Not to Store in the Refrigerator?
Several items that people commonly keep in the fridge actually belong in the cabinet. These include bread, cucumbers, and tomatoes. Soy sauce, mustard, pickles, and chili sauce can also be stored safely in the pantry.
Which? says ketchup belongs in the cabinet, too—even though many home cooks instinctively refrigerate it. That’s not just because ketchup contains vinegar; the natural acidity of tomatoes helps the product stay fresh for a long time.
What Temperature Should Your Refrigerator Be?
Which? says the optimal temperature for your refrigerator is between 32°F and 41°F.
Which? warns that at temperatures above 46°F, harmful bacteria multiply rapidly in food.
