• Amanda Pizzoferrato

Refrigerator Storage Guide

Food storage is KEY to ensure your food doesn't spoil and that you do not have cross contamination. (We don't want Salmonella poisoning do we?!) Here's an easy guide for how to properly store your food in your fridge! Home fridges are obviously smaller than 3-door or walk-in fridges at restaurants, but do the best with the space you have. Feel free to download the Refrigerator Storage Guide PDF with the link below to print and hang on your fridge! (If on an iPhone, open in Safari & save to your "Books" or "Files."

refrigerator storage guide
Download PDF • 1.99MB

Here are some important takeaways:

Top Shelf: Ready to Eat Foods

These are foods that no longer need to be cooked (reheated yes, but not cooked from a raw state.) These should be stored at the very top. Items include things such as cooked meals & fruits like sandwiches, fruit, pre-made salads, etc.

Second Shelf: Deli Meat & Dairy

This shelf should include ready to eat dairy and meat such as deli meat, cheese, & milk

3rd Shelf: Veggies (to be cooked)

This shelf should include any raw veggies that still need to be cooked. If you are planning not to cook them ie. arugula for salad, keep those on the stop shelf. Otherwise, if you are planning to cook them keep them below the ready to eat food.

4th Shelf: Raw Seafood, Whole Cut Beef, Pork, & Eggs

This shelf will include any seafood, shelled eggs, and whole cut pieces of meat (except poultry.)

5th Shelf: Raw Ground Meats

This shelf is for any ground pork, ground beef, and ground seafood.

Bottom Shelf: Raw Whole & Ground Poultry

This shelf is for raw whole and ground poultry. This needs to be kept the coolest so needs to be at the bottom.

Happy Organizing!!

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