How to store food in the refrigerator

In organizing any space you need a system. In the refrigerator, not only the presence or absence of free space depends on this, but also the preservation of the quality of the products. It cannot be said that time has stopped there. Fruits also grow moldy, sour milk, and a forgotten fish makes itself felt in a wave of knock-down smell. But if you lay out and store food in the refrigerator correctly, then their shelf life will increase significantly, and losses will be reduced.

Product preparation and distribution

After going to the store, a rather big hill of various delicacies is formed on the table. They want to keep longer. This is quite real, given the basic principles of the preparation and placement of boxes and jars on shelves and containers.

Important: open products quickly lose moisture and presentable appearance.

Purchases need to be distributed by type, bearing in mind the laws of commodity neighborhood.

1. Raw meat, poultry or fish are never put on the same shelf with fruits, vegetables, dairy products, even for a short time.
2. Milk and sour-milk types are carefully closed with lids or stored in airtight containers, because they immediately absorb third-party odors.
3. Sausages are not stored in bags; they quickly deteriorate there due to excess moisture. To extend the shelf life and initial quality will help wrapping in parchment paper.
4. Each level of the refrigerator has its own temperature range, which is suitable only for a certain type of product.

What and where to put

According to the recommendations of manufacturers of refrigerators, products are distributed as follows:

1. The freezer is designed for long-term storage, the temperature is kept within - 18, extends the shelf life by several times.
2. Shelves on the door - drinks, sauces, spices, medicines.
3. 1 and 2 main shelf - first and second courses, salads, semi-finished products, snacks, sausages, lemon, cheese, smoked, boiled and baked fish.
4. The freshness zone is designed for fruits, vegetables, herbs, nuts, berries.
5. A cold shelf is left for milk and dairy products, cheeses, butter, cream confectionery, eggs, fresh minced meat and fish.

For packaging products, parchment paper, cling film, foil, plastic containers, glass jars, wooden containers, vacuum containers are used.

It is worth remembering: products have recommended storage periods ranging from 12 hours to several days and it is not recommended to exceed them in order to avoid food poisoning.

Caring housewives will always find time to care for the refrigerator and monitor the condition of products, and he reciprocates, saving a significant part of the budget, carefully preserving food supplies.

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