How To Clean And Organise Your Fridge

September 11, 2017

If you think your fridge is clean, think again. We often don’t realise how much dirt and grime accumulates over time, and how this could potentially harm fresh produce. Therefore, cleaning our fridge should be part of our routine – it is a good idea to give the shelves a thorough clean every month, and why not take that opportunity to finally reorganise everything the right way?


All you need to make your fridge interior nice and shiny again is the e-cloth Kitchen Cleaning Set, which will provide you with durable and versatile cloths and a water spray – e-cloth removes 99% of all bacteria and leaves your fridge free of nasty odours. Our e-cloth Kitchen Cleaning Set also has a non-scratch scrubbing pocket which allows you to remove stuck-on dirt and grease from kitchen surfaces. This makes e-cloth the perfect choice for cleaning your kitchen.

1.  The first step of the cleaning process is taking out all of your food. If you’re worried that some of it might go off, then choose to do it in stages and free up the door first.

2.  Remove shelves and drawers and wipe them out carefully, as well as the fridge interior. If there are any corners that are hard to reach, use a toothbrush to clean them more easily.

3.  Almost there! Put shelves and drawers back into place and don’t forget to give the exterior a quick wipe down, too!


Now that your fridge is shiny-clean, you can move on to the organising process. A very common mistake is storing food incorrectly, which leads to fresh products going bad before their expiration date and potential food poisoning. So reorganising your fridge shouldn’t only be about making it look nice and tidy, but about understanding exactly where each item should be placed in order for it to last longer. Also, take this opportunity to go through all your food and discard anything that’s expired.

Upper shelf:
Foods that don’t need cooking, leftovers, drinks - this is the second warmest part of the fridge, and other kinds of food would go off quickly.

Middle shelf:
All dairy, including cheese, milk and butter, as well as eggs. All these products need consistent temperatures, which are mostly found on the middle shelf of the fridge, and should be kept away from the door shelves.

Bottom shelf:
Raw meat and fish, as this is the coldest part of the fridge. They should always be carefully wrapped to avoid cross-contamination, and never be placed next to other foods. If you want to be extra careful, you could also create your own drawer by using a clear plastic bin.

Drawers: Vegetables, salad and fruit. They are designed to keep products at a certain humidity level so that they don’t go off prematurely. Also, they don’t touch the back of the fridge, which is prone to freezing, damaging fresh vegetables.

Door shelves:
This is the warmest part of the fridge, so only keep products that contain preservatives here, such as condiments, jam jars and juices.
Remember that not all fresh produce needs to be kept in the fridge! Tomatoes, for example, lose favour when refrigerated, and cabbage does fine on the counter for a couple of days. Root vegetables, such as potatoes and onion, don’t need to be refrigerated at all, and apples are fine in the kitchen, especially as they produce ethylene, a gas which causes fruit to ripen and should, therefore, be kept away from other produce. 

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