Top 8 tips on Organising Your Refrigerator

Are you tired of the inside of your refrigerator resembling a demolition site? If your fridge is cluttered with last month’s leftovers and you can’t tell your pastas apart from your pastries, it’s time to get things organised. Here are eight simple tips for reducing waste and getting back on the right culinary track.


Clear your fridge before grocery shopping. This will give you a good idea if you’re running low on ingredients and is a good opportunity to throw away expired items. Move items that are nearing their expiry dates closer to the front of the shelf. Don’t keep leftovers in the fridge for more than two to three days. To be sure, mark the dates your leftovers were placed in cold storage.


Door seals often trap crumbs which can prevent a perfect seal being formed, so wipe these regularly. Damaged seals also affect the fridge’s integrity, which raises its internal temperature. This causes food to spoil faster and increases energy consumption.


To minimise the risk of bacteria growing, set the temperature no higher than 5°C.


Store food items correctly to maximise their shelf life. Fridges are designed with specific storage areas for certain food types. Vegetable bins are designed to seal tightly to retain humidity, keeping these ingredients fresh for a longer period of time.
Items like milk and yoghurt should be stored closer to the back of the shelf, where the air tends to be coldest. Condiments often contain vinegar and salt which act as preservatives. These can be stored on door shelves. Perishables like milk and vegetables retain their freshness longer if they’re stored separately from raw meat.


The juices from raw items like meat or seafood may drip. Store such items on the bottom shelf so they don’t reach lower shelves.


Clean your fridge regularly, wiping any spills immediately to keep food stay fresh longer.


It’s easy to forget about seldom-used ingredients and condiments. Consider storing these items on turntables so they’re always within easy reach.
Consider storing items in transparent containers so you instantly know what’s inside. If transparent containers aren’t available, use labels to identify their contents. Using square or rectangular containers also helps to maximise storage space.


Try not to slice ingredients until you’re ready to cook or eat them. Vegetables, meat and fruit tend to spoil faster after they’re cut. If you only need a small portion first, consider freezing the remainder so it lasts longer. This will also help reduce waste.

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