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Fridge Facts

Organize your fridge to make food last longer

Where you store food in your fridge makes a difference. Some parts of your fridge are warmer than others. Keep your food fresh by knowing your fridge storage basics.

 

  • TEMPERATURE: Set your fridge at 4˚C or lower.
  • DOORS: Warmest part of the fridge
  • MIDDLE SHELVES: Coldest part of Fridge. Store Milk, Eggs, Dairy
  • BOTTOM SHELF: Raw meat and seafood (trays prevent drips from contaminating food below).
  • DELI DRAWER: Cheese, deli meats
  • CRISPERS DRAWERS:
    • Set Humidity Levels: The adjustable levers on the crisper drawers change humidity levels. If your fridge has these, set one to high humidity (closed, less air coming in) and one to low (open, more air coming in).
    • HIGH HUMIDITY DRAWER VEGETABLES that WILT: Carrots, leafy greens, broccoli, asparagus, cabbage, cauliflower, cucumber, green beans, lettuce, spinach, squash, kiwi, peppers.
    • LOW HUMIDITY DRAWER:(Ethelyne Producers) FRUITS and some VEGETABLES: Apples, pears, grapes, mushrooms, peppers, melons, tomatoes, peaches, papayas, mangoes, oranges, lemons.
    • CONTROL THE RIPENING PROCESS: Some produce gives off a gas called ethelyne that speeds ripening. To keep foods longer, separate foods that create ethelyne from the foods that are damaged by it. Keep ethelyne producers in a loosley tied bag.

 

Fridge Storage Info Graph

 
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    DELI DRAWER: Cheese, deli meats

     

     

    DOOR IS THE WARMEST PART OF FRIDGE

     

    SET HUMIDITY LEVEL: The adjustable levers on the crisper drawers change humidity levels. If your fridge has these, set one to high humidity (closed, less air coming in) and one to low (open, more air coming in).

    HIGH HUMIDITY DRAWER VEGETABLES that WILT: Carrots, leafy greens, broccoli, asparagus, cabbage, cauliflower, cucumber, green beans, lettuce, spinach, squash, kiwi, peppers.

    LOW HUMIDITY DRAWER:(Ethelyne Producers) FRUITS and some VEGETABLES: Apples, pears, grapes, mushrooms, peppers, melons, tomatoes, peaches, papayas, mangoes, oranges, lemons.


    TEMPERATURE: Set your fridge at 4˚C or lower.

    UPPER SHELVES: Leftovers, drinks, ready-to-eat foods, field berries

     

     

    MIDDLE SHELVES: (Coldest part of Fridge)
    Milk, Eggs, Dairy

     

    BOTTOM SHELF: Raw meat and seafood (trays prevent drips from contaminating food below).

    CONTROL THE RIPENING PROCESS: Some produce gives off a gas called ethelyne that speeds ripening. To keep foods longer, separate foods that create ethelyne from the foods that are damaged by it. Keep ethelyne producers in a loosley tied bag.