![]() ![]() “Fresh vegetables should be stored in the crisper to keep their quality,” says Buchtmann. Moving a thermometer around the fridge will also show you the location of any hot or cold spots, so you can avoid accidentally freezing your cucumbers or spoiling your milk. ![]() If your fridge does not have an inbuilt thermometer – or you don’t trust what the thermometer is telling you – you can buy one separately. But depending on the temperature outside and what, or how much, you keep in the fridge, you may need to set the internal temperature lower to keep things consistently cool.įor example, if you place leftovers that are still warm in the fridge without turning the temperature down, this can raise the overall temperature in the fridge, possibly resulting in the growth of harmful bacteria. ![]() The optimal fridge temperature is at or below 5C, Buchtmann says. “The fridge door is warmer than other areas of the fridge, so keep that for less-risky items like drinks and jams and pickles.” Putting the right items in the right place is important for food safety, says Buchtmann, since the temperature inside a fridge varies. “To defrost, place it in the fridge and give a little shake.” 3. Stott says that milk near its use-by date can be put in the freezer until you need it. This is even true of one of the most-wasted fridge items: milk. “There’s not much that can’t be frozen – you just have to remember to cook and eat from the freezer.” “The freezer is a great way to hit the pause button,” says Stott. STICK EM UP SHAKE EM UP FREESome things that could be stored in the pantry may have made their way into the fridge, so evicting them will free up space. It is also worth checking packaging for storage instructions, Cottman suggests. “Any packaged food must be used or frozen by its use-by date,” says Buchtmann. This is particularly important for food safety. Items that are still good to be consumed can be wiped over and put next to the sink, ready to go back in,” she says. “One by one, pick up each item and check the expiry. If your fridge is particularly crowded, Cottman suggests taking everything out. Knowing what food you have in stock means you can “buy only what you need” and “cook up what you’ve got before buying more”. Taming a fridge begins by figuring out its contents, says Stott. ![]() Fortunately, arranging a fridge to take care of the big things also makes it easier to grab that snack you were thinking about. STICK EM UP SHAKE EM UP PROFESSIONALUsing your fridge correctly is a key way of reducing your risk.”Īn organised fridge is also good for the household budget, says Sarah Cottman, who chairs the Institute of Professional Organisers International, since you are less likely to accidentally double up or overpurchase. “There are an estimated 4.1m cases of food poisoning in Australia each year. And sadly 70% of this is perfectly edible food.”ĭisorganised fridges have an impact on wastage for a variety of reasons, from incorrect storage, to overpacking to simply forgetting what you’ve already bought, she explains.įridges can also be a hot spot for food poisoning, says Lydia Buchtmann, the communication director of the Food Safety Information Council. “The majority of food waste comes from our homes,” says Stott, “over 2.5m tonnes each year. ![]()
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