Mission fridge: Fewer sniff tests, more fresh food
Fridge check! When is the last time you cleaned and organized your refrigerator? If you lose food in your refrigerator, shove in food to make it fit or aren’t sure how old food is, it’s time to create a new organizational system. Your goal should be to have all food easily accessible and stored properly so you reduce waste.
TOSS IT OUT: Empty out your refrigerator so you know what you have. When in doubt, throw it out. Have a trash can nearby and get rid of all expired and questionable foods. Plan this near your trash-pickup day. Place the good food into a cooler so it stays cold. With the remaining food, organize similar items such as condiments into one group and produce into another. Now that you know what you have, you can better plan your meals and start using them before they spoil.
CLEAN IT UP: Fill a sink with warm water and dish liquid, and remove refrigerator shelves and drawers and wash and rinse them. If your sink is small, head to the bathtub instead. Afterward, using a sponge, plastic scrubber or cloth, clean the interior with water and dish liquid or vinegar and water solution. Steam cleaners are great for this job, too. Work from the top down to avoid cleaning the same section twice. Avoid abrasive and chemical cleaning products. Don’t forget to clean compartments. Once it’s clean, use a cloth to dry the interior. Once shelves and drawers are dry, set them back in place. This is a good time to check your food containers for drips or spills and clean accordingly.
IN ITS PLACE: Some placements are obvious, such as condiments on the door compartments and produce in the crisper. Most people don’t organize with shorter items in front and often forget to organize to fit their needs. You can place large plastic bins on a shelf to divide one shelf into sections. This is especially helpful if you have children. They’ll know exactly where to look for the food they want, so there’s less chance of mess.
Use clear, stackable storage containers to best utilize space. Clear containers work well because you can see what is inside. When storing leftovers, designate a shelf for them and note the date you place them in the fridge. If you’re bad about labeling your opened jars or leftovers, try a digital day counter (www.howmanydaysago.com). This tracks the days for you and attaches with a magnet or suction cup to a variety of surfaces. Another option is a dry-erase board. This can be useful as a place to keep an inventory and grocery list, too.
You can’t rely on sniff tests, and maybe in time you won’t have to. The company Food Quality Sensor International, Inc. (www.fqsinternational.com), has developed a freshness-sensor label that detects bacteria in meat and poultry. The labels are attached before purchase by the consumer. If the sensor is orange, the food is safe to eat; when it’s green, it’s not. They also offer a handheld sensor for consumers. It sells for $89.95.
ROUTINES: Once your refrigerator is organized and clean, you want to keep it that way. Get into a routine of cleaning it before each shopping trip or tossing leftovers once a week. Read about food storage and safety at www.foodsafety.gov/~fsg/f01chart.html to help you know what’s safe. Food that is stored properly will last longer. Start planning leftover meals, minimize food waste and save money.
Posted by Sara Noel
on January 24 2008. Filed under Home & family.
Sara Noel owns Frugal Village, LLC and is a nationally syndicated columnist with United Media. Bio, Follow me on Twitter, Join us on Facebook.
