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How to reduce clutter in the fridge:

·Keep like items together. Keep produce in the drawers to keep them fresh. Keep meat together, keep left over’s together so you can see what you have.

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·Keep things you use most often towards the front, things used rarely (bottled lemon juice, chocolate syrup etc.) keep towards the back.

·Be aware of the leftovers you do save and once a week plan left over night. Put everything out on the counter and let your family take what they want. Perhaps cook some fish or meat and the left over’s can be side dishes.

·Put condiments on the door so they are easy to reach.  The temperature in frostless and self-defrosting refrigerators is fairly uniform throughout the cabinet, including the storage area in the door.

·Label the contents and the date on everything you put in the freezer.

·Use the same ideas for the freezer as you did for the fridge to reduce clutter in the freezer.
Storage Basics:

·Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out (or take away) foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.

·Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.

·Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. If you've neglected to properly refrigerate something, it's usually best to throw it out.

·When you need to use plastic, these are the safer choices to use with food: 1, 2, 4 and 5.

·Learn to recognize, and then avoid, polycarbonate (number 7) for food usage. Polycarbonate plastics are hard and clear. Common items made from this BPA-containing plastic are food storage containers, baby bottles, water bottles, bowls and tableware. (And the lining inside food and drink cans, by the way.)

·If you don’t get rid of all of your plastic, at least retire old plastic containers, especially those that are heavily worn or scratched. Older plastics tend to leach increasing amounts of toxins as they age. Use them to organize and store non-food items.

·Be careful of serving and storing hot foods or foods made with fats or oils in plastic containers. These foods more readily facilitate the transfer of plastic toxins.

·Never microwave foods in plastic containers. “Microwave safe” means the container won’t melt or warp, but doesn’t mean it won’t leach. Heating plastics increases the potential for leaching of chemicals into your food.

Clearing clutter in the refrigerator and freezer is easy by using these simple tips.

For more organizing tips on clutter control in your kitchen click here.