Rules for Cleaning Out Your Refrigerator and Freezer
By Julie Upton, RD Summary
If you've got the itch to clean this spring, don't forget the kitchen. An organized kitchen makes healthy eating more convenient and also means that the food you're eating is actually safe to eat.
Here are the basics of my kitchen makeover that can help renovate your diet—without costing you several months' of your hard-earned salary. This week I'll discuss the refrigerator/freezer; next up will be the pantry.
It's the best rule to avoid foodborne illnesses.
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Refrigerator
- Take everything out of your refrigerator and throw away any moldy or suspect foods.
- Wipe the shelves and drawers with warm water and mild soap. Rinse with warm water and dry with a dishcloth.
- Place an open box of baking soda in the middle of the refrigerator to absorb odors.
- Use a thermometer and check your refrigerator to ensure that the temperature is somewhere between 36 and 39 degrees Farenheit. Your freezer should be set to 0 degrees Fahrenheit.
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- The vegetable drawer, or “crisper,” keeps in humidity to help reduce wilting, so keep greens and fresh veggies in this drawer.
- In the deli/meat drawer, store your fresh meats and cheeses.
- Organize your refrigerator so that the healthiest foods are appealing and within reach.
Freezer
- Remove all items from your freezer and take inventory. If you see visible freezer burn or can't recognize the food, throw it out.
- Anything you choose to salvage, wrap in two layers of plastic or store in special freezer bags to avoid air exposure, which causes freezer burn.
- Cooked meats and/or leftovers will last up to two months, while uncooked meats, poultry or seafood may be good for six months. Vegetables and most other unopened foods will last for a year.
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