With summer entertaining often leading to a packed fridge, effective organisation can help keep food safe and fresh. The temperature inside a fridge varies significantly between shelves, influencing where different food types should be stored.
According to the Food Standards Agency (FSA), fridge temperatures should be maintained between 0°C and 5°C. For optimal storage, the coldest part of the fridge, usually the lowest shelf directly above the fruit and vegetable drawers, is best for meat and fish. These items should be kept as close to 0°C as possible to maintain freshness and inhibit bacteria.
Middle shelves are suitable for any meat or fish that cannot fit on the bottom shelf, as well as sauces, pre-cooked foods, and condiments. The warmest areas, typically the top shelf and top door rack, are ideal for dairy products like cheese and butter, as well as cream cakes and cold puddings.
Some items, including onions, potatoes, garlic, tomatoes, bananas, whole melons, and bread, should not be refrigerated. Removing bulky bottles and canned drinks can also free up space, with cool boxes suggested for keeping beverages cold during parties.