What’s chillin’ in your fridge?
It’s that time of the year again–a time to gather in our kitchens and reflect on the bounty of the year. Of course I am referring to National Clean Out Your Fridge Day on Nov. 15.
While the origins of this day are somewhat hazy, the purpose is clear — this day serves a reminder to chuck out the questionable Chinese food leftovers and examine the expiration dates of all those packages, just in time for Thanksgiving break.
Keeping an organized and clean fridge is more than just good food safety, it can save you money. In observance of this special holiday, clean up your fridge with these simple tips.
Label, label, label
Do you have a questionable food item in your fridge? Has the jar of mayo been on the shelf since freshman year? Can you even guess how long those leftovers have called your fridge “home?” If this scenario sounds familiar, then labeling your food is the solution. Simply put a sticker or piece of masking tape on a food item and label it with the date the food is opened (or in some cases, purchased). Labeling is especially useful for items in the freezer that may not see the light of day for many, many months.
Clean it up
Does your fridge need some TLC? How do you get rid of the infamous houseguests named mold and mildew? Stay away from abrasive cleaners and solvent chemicals since these can leave a chemical smell in your fridge. Instead, try using a solution made with equal parts vinegar and water or mild dishwasher soap. Use a soft cloth or towel — never a bristled brush. Odors can be removed by stocking your fridge with a box of baking soda. If the odor is extra stubborn, try washing the fridge with a solution of baking soda and water and allowing your fridge to air dry. Remember to sanitize the outside of the fridge as well, paying special attention to the door handle.
Cool it down
Is your fridge cool enough? A fridge thermometer placed on your center shelf can help you make sure your fridge is properly chilled. A safe temperature is between 34 and 40 degrees Fahrenheit. Remember that leftovers should be cooled in shallow containers and placed in a fridge within two hours of cooking.
Store it right
Where and how you store food makes a difference. Follow these simple tips to keep food safe: store eggs in the carton, keep milk on a shelf instead of on the fridge door, toss expired food, store raw meat, poultry, or fish tightly wrapped and below ready-to-eat foods — these are safest on the bottom shelf — and package, seal and label leftover foods.
Most importantly, when in doubt, throw it out. We all have a dirty secret or two, but your fridge shouldn’t be one of them.
For more information about fridge safety or food storage tips, check the Vandal Nutrition blog at www.uidaho.edu/vandalnutrition.
Marissa Lucas, RD, LD
is the campus dietitian and
is available for nutrition counseling and guest speaking.