1
Check your fridge temperature
It should be working in the range 1 to 5 degrees c.
2
Did you know...
The coldest part of your fridge is the middle shelves and the warmest part is the door. So, to make milk last longer –move the milk to the middle shelf.
3
All meat and dairy should be stored in the coldest part of your fridge
Obviously keeping raw meat separate to avoid any cross contamination.
4
Fruit, veg, salad are happy in the salad drawer
Pop some kitchen roll in the bottom of the drawer to wick away moisture and keep things fresher longer.
5
Things to keep in the door
Jams, pickles, sauces etc - vinegar and sugar are really good preservatives so they last a lot longer than fresh food.
6
One of the best tips we learned is the phrase ‘eye line is buy line’.
Put use-by items or food that will go off quicker front and centre in your fridge – so you see them as soon as you open the door and it reminds you to use them up.
Mini Challenge
You can freeze almost anything, right up to its use by date, and save it for another day.
Now we’ve all put something in the freezers muttering “I’ll remember what that is…”? Months later you find yourself rummaging through unlabelled packages. Not wanting to risk chocolate sauce on your roast dinner or gravy on your crumble you stuff it back in ‘for later’. We call these UFOs (unidentified frozen objects).
Never again! Just label it. And if you put a date on it, you have more of a chance of using it within the 3 monthly recommended for peak quality.
When you’re planning your meals – go to the freezer first to keep things moving. Keep your freezer as full as possible for energy efficiency.
