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Fully Stocked Fridge | Refrigerator Service in Suffolk County

Top or Bottom Shelf: Does It Matter?

Do you
actively think about where you put things when you place them in the
fridge? Or do you just stick them wherever they will fit? The truth
is, most of us pay little-to-no mind about this, but good
refrigerator organization can actually help keep your food fresh for
Here is
how you should be storing the food in your refrigerator:
  • The Top Shelves: The
    upper shelves in your refrigerator should be used to keep foods
    which do not require cooking, such as beverages and ready-to-eat
    snacks. Placing your leftovers here will help keep them
    front-and-center, ensuring you don’t forget to eat them before they
  • The Bottom Shelves:
    It is recommended to keep raw
    meat, dairy, and other foods which are sensitive to spoiling on the
    bottom shelves of your refrigerator, as this area is generally the
    coldest. Keeping your meat here also prevents it from dripping down
    and contaminating the foods below it.
  • The Crisper Drawers:
    These are generally located at
    the very bottom of the refrigerator, and are specially designed for
    your fruits and vegetables. By controlling the humidity level, they
    create an optimal environment for produce; keep your fruits in one
    drawer and your vegetables in the other.
  • The Door: Because
    of the constant opening and closing throughout the day, the door is
    the warmest area of the refrigerator. Avoid storing eggs and milk
    here and instead use it for condiments, dressings, bottled water,
    and other foods which are resistant to spoiling.
your fresh food is constantly going bad before its expiration date,
your refrigerator may be to blame. If your fridge is failing to keep
your food cold, call the experts at Speedy Refrigerator Service. For
more than 75 years, Long Island residents have relied on us to repair
their refrigerators, freezers, ice makers, and wine coolers. Our
phone lines are always open, so call any time at 866-782-9376.