A well-ordered refrigerator is a cornerstone of a safe and efficient kitchen. Knowing how to organise a fridge for food safety is essential for preventing foodborne illnesses and minimising waste. This practical guide, drawing on advice from the Food Standards Agency (FSA), will help you arrange your fridge to keep your food fresh and your family safe. Whilst many of the tips in here are applicable to commercial fridges, food storage in a commercial setting should be in line with your organisation’s food safety management system.

Why Proper Fridge Organisation is Crucial

Refrigeration works by slowing down the growth of harmful bacteria, keeping food out of the "temperature danger zone" which is between 8°C and 63°C. Incorrect storage can lead to cross-contamination, where bacteria from raw foods spread to ready-to-eat items. Proper organisation, combined with correct temperature control, is your best defence against germs like Campylobacter and Listeria.

Temperature Control: The First Step to Safety

The foundation of food safety is maintaining the right temperature. Your fridge should be set to 5°C or below. Your freezer should be kept at -18°C or below.

• Use a fridge thermometer to check the temperature regularly. Place it on the middle shelf for the most accurate reading.
• Avoid overfilling your fridge. Good air circulation is needed for even cooling.
• Never put hot food inside. Let it cool to room temperature first. This stops the internal temperature from rising.

A Shelf-by-Shelf Guide to Fridge Organisation

The key principle of fridge organisation is to store ready-to-eat foods above raw foods to prevent drips and spills from causing contamination. Here’s how to organise your fridge from top to bottom:

Top and Middle Shelves: Ready-to-Eat Foods

• These shelves are for foods that won't be cooked before eating. This includes dairy products (yoghurt, milk, cheese), cooked meats, leftovers, and prepared meals.
• This placement keeps them safe from any juices dripping from raw foods stored below.

Bottom Shelf: Raw Meat and Fish

• This is the coldest part of the fridge. Always store raw meat, poultry, and fish here.
• Keep them in sealed containers or on a tray to catch any leaks. This reduces the risk of bacteria spreading to other foods.

Salad Drawers

• Use these drawers for your fruit, vegetables, and salad items.
• Many models allow you to adjust the humidity settings to keep different types of produce fresher for longer.

Door Shelves

• The door is the warmest part of the fridge. It is best for storing foods with natural preservatives like jams, juices, and condiments.
• The FSA advises against storing milk or eggs in the door due to temperature fluctuations. Keep them on a shelf instead.

Best Practices for Safe Food Storage in the UK

1. Cover and Seal Everything
   • Always keep food covered or in sealed containers. This prevents drying out, odour transfer, and cross-contamination.
2. Follow Use-By Dates
   • The 'use-by' date is about safety. Never eat food past this date. The 'best-before' date is about quality.
   • Consider a food management system such as the First-In, First-Out (FIFO) rule. Assess what system is suitable for your setting, and implement it to help reduce waste.
3. Understand Safe Storage Times
   • Even in a cold fridge, food doesn't last forever. The FSA provides clear guidance:
     • Raw chicken, minced meat, offal: 1-2 days.
     • Leftovers and cooked dishes: 2-3 days.
     • Eggs: Best stored in their box on a shelf, not in the door.
4. Keep It Clean
   • Clean up spills immediately to prevent bacteria from growing.
   • Give your fridge a full clean with warm, soapy water every few months.

Common Mistakes to Avoid

• An Overstuffed Fridge: This blocks air vents and leads to warm spots where bacteria can thrive.
• Storing Tins in the Fridge: Once opened, transfer food like baked beans or sweetcorn from the tin into a container.
• Ignoring Your Fridge’s Manual: Different models have different features, like chill drawers or fast-cool zones. Make the most of them.

Taking a few minutes to properly organise a fridge for food safety is a simple yet effective habit. By following the FSA's guidelines on temperature and storage, you can significantly reduce the risk of food poisoning, save money by reducing waste, and ensure the food you serve is always safe and fresh.