Good Lifestyle

Does it look like a game of Tetris every time you holes in the refrigerator? Or, have you removed aVinaigrette Bottle from the back of the fridge, only to find out he has expired months ago? Do your grocery stores quickly expire, causing massive food waste?

If one of these happens frequently, it may be time deep to clean and organize your refrigerator in a good way. Not only will it bring you joy (thank you, Marie Kondo!), But an appropriate organization can also help your food last longer and finally save you money on your grocery store.

To get this right, you will want to remove everything from the fridge,Start expired items, give the shelves a good wipe yourself, and then here is the important part, everything goes back to your refrigerator in a way that will preserve the best food and make sure notCross contamination come.

To help, we called experts such as professional organizers and chefs to share smart advice on how to organize your refrigerator. Here are what they have to say.

In fgeneral,food safety Experts say you need to organize your food based on the temperatures that food should be cooked to (more than that later!). In this spirit, keep the upper tablet for remains and pre-cooked foods. You can use your upper shelf on food, drinks and loan-eating herbs, which are wrapped in wet paper towels stored in resealable bags or sealable containers, suggest the Jonathan Dearing Executive Chef ofRadiator in Washington, D.C.

Adjustable shelves are an advantage of refrigerators, saysChaos Concierge Owner Elise Guock. It recommends space shelves depending on the most frequently purchased food. The average shelves are always at the level of the eyes and easy to reach, making it a good place for milk, juice and eggs, she says.

Keep your lower shelves for raw meats andfish. If you have multiple lower shelves, you will want to keep cooking temperatures.

Foods requiring a lower cooking temperature should be stored above foods requiring a higher cooking temperature, explains Janilyn Hutchings, a food scientist who is a certified food security and internal specialist forStatefoodsafety.

For example, a roast beef, which should be cooked to 145 degrees, must be stored above the chopped beef, which requires a minimum internal temperature of 155 degrees. The chopped beef must be stored above the poultry, which should be cooked at 165 degrees. This can help prevent cross-contamination, because what you do not want to happen is, for example, you accidentally recorded raw chicken over a raw beef steak and chicken juice on the steak.

"When you cook the steak, it would probably not be cooked at a high enough temperature to kill the bacteria, more precisely Salmonella, which could come from chicken pins," she explains.

In addition, you can prevent drip juice with drops by storing raw meat on trays, users indicate.

Foods of the refrigerator door should be mostly condiments and drinks, says Dearnen, and cut citrus is also ok for this location. But do not hide your eggs or milk here because it's the hottest part of your refrigerator.

"Neither dairy products or flood meats should be stored in the refrigerator door because the temperature is lost at each opening of the door," he says. "Fluctuation of temperature can minimize the shelf life of perishable food."

Your cryboats are designed for products, but you do not want raw meat contaminating your fruits or vegetables, right? If yourCrispy drawersStacking one another, you can put meat at the bottom (rather than placing on the lower refrigerator door) or if they are side by side, you could reserve a drawer just for meat.

Another option is that you could put fresh vegetables and fruit on one side and charcuteries and cheeses on the other, suggests that Chief Mark Estee, ofExchange of food and wine Liberty in Reno, Nevada.

The salads ready to eat can also be stored in a cruquet drawer, but make sure you do not allow to produce in the original package of the store. "These bags are destined to transfer groceries to home," he says. It is better to use reusable good quality bags.

If you buyfrozen foodYou will want to keep them frozen until you are ready to thaw and use or cook it, Hutchings indicates. This includes frozen vegetables, meat and meals ready to eat, says Hutchings. You can also buy most of these fresh foods, such as fruit, vegetables and raw meat or poultry, and freeze them before spoiling. Freezing and re-gearing, however, can change the texture of your food, she says, so keep that in mind when you decide what foods to freeze when it comes time to thaw them before cooking and Eat later.

Store foods ready to eat like ice at the top. Then make frozen foods and vegetables that will be cooked. Below this, keep raw meats and seafood that will be cooked at 145 degrees. The next shelf should be reserved for land meats and other foods cooked at 155 degrees, and the lower tablet must be reserved for raw poultry products and other food cooked at 165 degrees. And now, you are armed with all the right knowledge necessary for your refrigerator to be organized properly.

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