Though it may seem straightforward to place perishable foods in your refrigerator, there is actually a system of organization you should follow to store the right food items in the right places to ensure that they last for as long as possible.
For example, the door of your refrigerator is the warmest, so condiments and non-perishable items (such as pickles) should go in the refrigerator door shelves.
On the main refrigerator unit, warm air gets pushed to the top, so the top shelf should be reserved for ready-to-eat food items such as leftovers, pre-cooked meals, and other foods that will be consumed within a couple of days.
The middle shelf is colder than the top shelf and should be used for dairy items and deli meats. The bottom shelf, which is the coldest, should then be used for raw meats, poultry, and fish.
Store your vegetables and fruits accordingly in the vegetable drawers. Vegetables that wilt easily should be placed in the highest humidity setting, while harder vegetables and fruits that are less fragile can be placed in the drawer with the lower humidity setting.
Combine these tips with my 14 handy hacks for making your produce and perishables last longer, and Gabby's extensive guide on keeping cheese mold-free in the fridge, and you should never have anything spoil on you prematurely again.
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