I started out Sorting and clearing out my fridge before we went on vacation over the holidays. I was trying to use up all the perishable items, so it was a good time to get it as empty as possible.
First I targeted dairy products. Those are usually easy, since they have dates on them and they smell bad when they are past their prime.
Next I took a look at the sauces. Many of them I have only used once in the past year. I store them in the door, so unless a recipe specifically calls for them, they can be forgotten. I cleared out some and made note of others so I can use them in recipes.
Eggs - There is a best by date on eggs, but I do not use them frequently enough, so i need to look for recipes (like frittatas) so I can keep rotating them.
Surprisingly, I found some interesting things in the freezer. Since we buy a lot of bulk frozen veggies and fruit, smaller items have been forgotten about. Although food lasts longer in the freezer, it does not last forever, so dating frozen food will be part of my Sustainment going forward.
Finally, take a look at the outside of the fridge. Reducing the magnets and posts on the outside will make it look more presentable and organized. I am all about function, so I have been using my fridge as a "Command Center." I post my meal plan, shopping list, notes to my husband, as well as extra magnets on the fridge. I am now removing them and will work on a separate "Command Center" location in another part of the dining room/kitchen.
2. Scrub
Scrubbing is pretty self explanatory. It is a good idea to empty and clean your fridge once a year.
Annual Cleaning ideas from Martha Stewart (www.marthastewart.com):
Defrost refrigerator and wash shelves at room temperature.
Use a baking soda solution to clean inside refrigerator (2 tablespoons baking soda to 1 quart water). Regular cleaning products can leave a chemical odor that may be absorbed by food (Yuck!).
Clean outside of fridge ,especially handles.
Check door seals and replace as needed.
Replace filter and note when it should be changed next.
3. Set
There are a lot of organizing websites and blogs that go all out in the fridge. They use containers and labels and it looks fabulous, but no matter what you decide to do, it needs to be functional and sustainable for you.
Think about the things you use most (milk, juice, etc) and make them easily accessible on the main shelf.
Put like items together, so you can grab them together. You can use a bin or just designate a shelf in the door (example: sandwich spreads and condiments, dressings, snacks).
I sectioned off my freezer so that meats are on the bottom, then frozen veggies, then quick meals (single serve lunches) and frozen fruit and sweet stuff on top.
Here are some suggestions for storage locations within the fridge (from Healthy Chiquita blog):
- Separate fruits, vegetables and meats in different drawers, so there is no contamination.
- Put meat on the bottom shelf, to prevent it dripping and contaminating other food (I have started putting my thawing meat in another container, because the packaging sometimes leaks).
- Store milk and other perishables in the main part of the fridge where it stays colder. The door tends to get warmer than the rest of the fridge and should be used for items at less risk of spoilage.
4. Standardize
Standardizing is about the visuals. You want others in the family to be able to know where things are and put things back in the correct place.
1. Labeling areas or bins
If locations are not obvious, you can use labels for the designated areas and storage bins.
You can also use lines to separate areas in the fridge. Thin drafting tape usually works well. I am considering using this method for the lunch shelf, to separate each family members designated area.
2. Dating for proper rotation (First in, First out)
After shopping, you should put newer items in the back and the oldest items in front.
For items in the freezer, it is a good idea to date them so you can use the oldest first.
Throw out leftovers after 4 days.
3. Min/max - when to buy more.
For certain items that are staples or you buy in bulk, you can use a min/max system to trigger when you should replenish and buy more.
Max refers to the maximum number of items you ever have on hand.
Min is the minimum number you have on hand when you want to be buy more.
Example: When we get down to 2 half gallons of milk (min), we buy another 6 half gallons at Costco (we have a growing boy; Just wait until he is a teenager). Our max is 8 half gallons.
Thank you!
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