Keep food safety on mind while sorting food

Breaking it down

UPPER SHELVES
Foods that don’t need cooking, such as deli meats and leftovers.

LOWER/MIDDLE SHELVES
Dairy such as milks, cheeses, yogurt and butter.

BOTTOM SHELF
This is the coldest part of your fridge, and where wrapped raw meat and fish should be kept. Placing raw food on the bottom shelf also minimises the risk of cross-contamination.

DRAWERS
Vegetables, salads and fruit should be stored in their original packaging in the salad drawer where they will be enclosed. This is also a good place to store herbs, as they can’t get frozen to the back of the fridge.

DOOR SHELVES
This is the warmest area of the fridge and most susceptible to temperature fluctuations. Store foods that have natural preservatives here, such as condiments, jams and juice.



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