Top Shelf. The top shelf of a fridge should always be used to store food that is ready to eat. This includes dairy products like yoghurt and cheese and any pre-prepared food or leftovers that don't need to be reheated before serving.
Top Shelf. On the top shelf of your fridge you should store ready-to-eat foods, such as packaged foods, leftovers, cooked meats and prepared salads. These should all be covered or kept in sealed containers to prevent contamination.
1. Store raw food like meat, poultry, fish, sausages, bacon etc., in the bottom part of the fridge so that juices cannot drip on foods below. 2. Store ready-to-eat foods such as cooked meats, pies and dairy products such as cheese, butter, cream and yoghurt in the top part of the fridge.
Top Shelf. The top shelf of a fridge should always be used to store food that is ready to eat. This includes dairy products like yoghurt and cheese and any pre-prepared food or leftovers that don't need to be reheated before serving.
In the low-humidity drawer, store anything that releases ethylene and rots easily. The open vents will allow the produce to "breathe," preventing premature spoilage and making your food last. Almost all fruits, with the exception of berries and watermelon, should be stored here, including unripe avocados.
You should never place heavy or bulky items on top of the refrigerator. The weight and size of these items can strain the appliance and potentially damage it over time.
Raw meat, poultry, and fish must be stored below prepared or ready-to-eat food if stored in the same refrigerator.
Adding greenery to your spaces is a wonderful thing—plants bring the outside in and add some much-needed life into a space. But put them somewhere where they can thrive, which isn't the top of the fridge. "Plants may like the heat for a brief period, but trying to water them regularly won't be easy," says Saltman.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store them in their original carton on an inside shelf and away from pungent foods. The temperature on an inside shelf remains more constant than one on the door, which is opened and closed frequently.
Top Shelf: Ready-to-eat foods, such as leftovers, ready meals, deli cooked meats, and sandwiches, should go on the upper shelves so they are the furthest away from the bacteria of the raw foods on the lower shelves. Middle Shelf: Next, dairy and eggs should go in the middle shelf.
But where in the fridge matters. Milk, no matter if it's whole or skim, is best kept at around 37°F, which, depending on your fridge, usually means somewhere in the back on a lower shelf. You may need to store the milk on its side so that it fits easily. Avoid keeping milk in one of the door's shelves.
It's best to keep cheese, of all varieties, in a dark, cool and airy space – the vegetable compartment of an average fridge is ideal, as it is not too humid or cold. Cheese should be allowed to breathe, however this needs a little balance to avoid the cheese from drying out, or becoming too humid and sweaty.
The top shelf is one of the warmest zones, so it's best for storing leftovers, ready-made foods, and drinks. Compared to interior shelves and drawers, your fridge door is more susceptible to temperature fluctuations, so it's best suited to foods that won't be affected by changes in temperature.
Meat is always best kept unwrapped. Store in the fridge on a plate on the bottom shelf of your fridge where it's coolest. Store away from other items. Keep different unwrapped meats apart and on separate plates.
Top Shelf: Ready-to-Eat
The top shelf should be reserved for ready-to-eat foods. These are foods that will be served without being cooked first.
Crisper drawers work by controlling airflow and, as a result, exposing food items to different levels of humidity in your refrigerator to create the optimal storage environment for your fresh produce and ingredients.
Organize Your Commercial Refrigerator
Top shelf: keep fast-moving items like ready-to-eat and pre-cooked foods, produce, butter and condiments highly visible and accessible. Middle shelves: seafood, raw pork and beef, ground meat and fish on separate shelves. Bottom shelf: poultry.
Can you store food on top of the fridge? The main problem with this spot is heat, and not simply due to the pesky laws of thermodynamics. Simply put, your refrigerator was designed to keep things cool inside it, not on top of it.
Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods. Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom). Thermometers: Keep at least one accurate thermometer in the warmest part of the refrigerator.
Prevents Proper Ventilation
By placing your microwave on top of the refrigerator, you prevent adequate air circulation. This forces your fridge's compressor work harder and may even cause the refrigerator to overheat.