Shelf location and efficiency
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Do not add food to the fridge until the correct internal temperature has been reached.
Do not put hot food into the fridge or freezer as this will cause the internal temperature to rise, which will make the compressor work harder and will use more energy.
Do not overload the fridge freezer, as this will restrict air circulation.
Ensure items are not touching the back of the fridge as frost will develop and the packaging will stick to it.
Top and middle shelves — Store ready-to-eat foods, such as ready meals, packaged food and dairy products, leftovers, cooked meats and prepared salads. Store ready-to-eat food at the top of the fridge, this will keep them away from raw food and stop the transfer of bacteria from raw to cooked food.
Bottom shelf – Store raw meat, fish and poultry in air tight containers to stop them touching or dripping on other foods. Raw meats should always be stored on the bottom shelf to prevent cross-contamination.
Salad drawer – Store vegetables, salad vegetables and fruit. Ensure that vegetables, salad vegetables and fruit are wrapped in plastic or paper with air holes to protect them from contamination. Do not store wet vegetables in the salad drawer.
Try not to open the door frequently as this will warm the inside of the fridge.
- 9. Always store liquids in sealed containers to prevent the formation of frost.
- 10. Do not store fresh food next to frozen food, as this can thaw the frozen food.
- 11. Do not place warm food into the freezer, as this will thaw the frozen food.