Ready, Set, Organise

We can probably all recall opening the doors to our grandparent’s packed fridge and pantry. It may be well stocked, but finding or remembering ingredients stored is another story.

Proper food storage and organization impacts the nutrition profile, shelf-life and safety of ingredients, not to mention motivation to eat or whip up meals using foods we have on hand.

Safety First (I, II, III)

Generally, cooked foods and leftovers may be kept in the fridge for 3-4 days or in the freezer for 2-3 months.

Minimise cross-contamination:

Reserve the uppermost fridge shelf for your cooked foods and the lowest shelf for raw meats exclusively.

Organisation Tips:

• I C you! Invest in clear containers (tupperware, jars) or reuse washed glass jars from items such as jams, sauces and nut butters. Place loose ingredients into separate containers prior to storing in the fridge or pantry. Not only will you see ingredients you have to work with, but it’ll make your storage space visually appealing.

• Regularly reposition. Store newly purchased ingredients towards the back of the fridge and pantry. Make it a habit to rearrange foods when restocking.

• Saving space. Our grandparent’s stuff the fridge method is a no go. Avoid overcrowding your fridge and pantry to minimise temperature fluctuations in a given space and allow easy access to ingredients.

*For more information, refer to the food safety recommendations by CSIRO.