The beauty of your refrigerator stash being behind a closed door is that you can’t see the chaos inside. My problem is confounded by having an undercounter refrigerator that is too small for my family’s needs. Food items get stacked wherever there is a gap, or they get jammed in when there isn’t.
Although one of the best refrigerators is on my wishlist for when I update my kitchen, for now, I need to avoid making common mistakes when loading my refrigerator. What’s more, storing food correctly, setting your refrigerator to the correct temperature, and running your refrigerator efficiently are all part of keeping your food perfectly chilled, fresh, and safe to consume without any cross-contamination.
I’ve called on the help of appliance repair expert Ian Palmer-Smith at Domestic & General to share the mistakes to avoid when loading your refrigerator and how to do it the right way.
1. Overfilling your refrigerator
Whether you’re hosting a BBQ or are entertaining inside, food always takes center stage. However, when you’re buying more groceries than your usual amount, your refrigerator can quickly get overloaded, and there’s a strong temptation to cram everything in without a clear plan.
“Your fridge functions to store food, but it shouldn’t be treated like a cupboard,” says Palmer-Smith. “If you cram it full of food, leaving little gaps for air to flow through the appliance, this puts increased pressure on the fridge to maintain the cool temperature.”
Your fridge functions to store food, but it shouldn’t be treated like a cupboard
When you do this, he says you’ll probably notice some changes in your refrigerator’s behavior, with a buildup of ice in some areas, while other shelves may feel warm. What’s more, he adds, “The pressure on the fridge’s system can overwork the fan, compressor, and other key components. This ultimately leads to inflated energy usage and energy bills.”
Getting the balance right
“When there are only a few items in there, your fridge uses more energy to keep everything chilled. Items in your fridge absorb cold air, so they, in turn, help to keep other things cool,” explains Palmer-Smith.
However, although having a nearly empty refrigerator isn’t efficient, the reverse is also true.
“Cramming loads of things into it limits the fridge’s ability to circulate cold air, so it has to work harder. A bit like overfilling your washing machine or dishwasher. If there’s not enough room, the water can’t get around it properly to do its job.”
And that’s one reason why your washing machine should not be completely overloaded when doing the laundry, as it won’t come out as clean.
Therefore, the best approach when stocking your refrigerator is to achieve a balance where air has space to circulate, but not to the extent that there’s more empty space than food.
2. Overstocking the freezer compartment
I’m not one to waste food, and I often stuff my freezer with leftovers. Even recently, I’ve been slicing up apples from my backyard’s harvest to save my family from eating them for breakfast, lunch, and dinner.
But things can quickly get out of hand, especially if you overfill your freezer and put more in than you take out. The problem can escalate with Palmer-Smith explaining, “In manual defrost models, cramming in too much food can stop the compartment door from closing properly, causing excessive ice buildup. Forcing the door shut can even break drawers or hinges.”
To avoid overloading your freezer section, take stock of the food that you’ve stored and ensure you consume it in a timely manner. The idea with a freezer is to preserve food for later use, rather than wasting energy by freezing it only to forget that it’s there.
3. Blocking the drainage channel
The summer season is a typical time when refrigerators get overloaded. While we host more BBQs during the fine weather, we’re tempted to cram in leftovers without a second thought. Half-eaten bowls of potato salad, uncovered lettuce leaves, and trays of chicken wings can cause debris and liquid spills to spread into the refrigerator’s drainage channel, causing damage over time.
But it’s not just confined to BBQ season; these spills can happen at any time of year. “If the defrost channel becomes blocked, excess water can’t drain away. Instead, it pools at the bottom of the fridge. Normally, this water evaporates naturally using heat from the compressor, but when blocked, it can cause serious problems over time,” says Palmer-Smith.
If the defrost channel becomes blocked, excess water can’t drain away. Instead, it pools at the bottom of the fridge
How to prevent a blocked drain
There are a few simple solutions to avoid a blocked refrigerator drain. Firstly, ensure all foods are covered and stored securely so they can’t be tipped over in the event of a spillage. Secondly, regularly clean your refrigerator and check that the drainage channel is free of food debris and liquid spills. Then, once you restock your refrigerator, take care not to place stored food across the drainage channel.
4. Over stacking your door shelves
It’s tempting to optimize the door shelves in your refrigerator, but too much weight can cause an issue. “Fridge doors can take the weight of bottles and cartons, but it’s possible to put too much stress on the door. Lots of glass jars and bottles could be causing the door to misalign or swing open,” says Palmer-Smith.
What’s more, he explains, “If your door doesn’t close correctly, it can affect its internal temperature, even if it’s only open a little. Your fridge will struggle to keep the temperature down because of the warmer air getting in.”
Other reasons why your fridge door won’t close
It’s also worth checking your door seals to see if they are causing the same issue. You could try the hack that involves putting a piece of paper in your fridge to check the efficiency of the seal and whether any heat escapes. To help maintain the door seal, you can try using Vaseline on your fridge to protect your appliance’s performance.
5. Putting food in the wrong place
Where you place your food in the refrigerator can affect how long it lasts, and it’s not a simple case of storing your food wherever there’s space.
According to State Food Safety, the order of food on shelves can play a big role in the growth of bacteria or other pathogens in the food.
Apart from keeping your refrigerator at 41°F to minimize pathogens and checking the internal temperature regularly, it also recommends arranging your food in order.
“Shelves should be ordered from lowest cooking temperature to highest, going down,” the organization states, adding, “This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that won’t reach that temperature.”
So, where should we be placing certain food types?
Milk
While I tend to keep my milk in the door shelf, apparently, I am getting it wrong. “Milk keeps best at consistent, cold temperatures. Place it at the back of a shelf inside the fridge, rather than in the door, where temperature fluctuates every time it’s opened,” advises Palmer-Smith.
The warmest zone
He also adds, “The door is the warmest part of the fridge (about 41-44°F). Reserve this space for condiments, glass jars, cans of drinks, and juices, all of which aren’t as sensitive to slight temperature changes.”
Fruits and vegetables
While it’s tempting to store fruit and vegetables side by side in the crisper drawers, Palmer-Smith warns that this is not always the best approach. “Many fruits, like apples, bananas, and pears, release ethylene gas, which speeds up the ripening and spoilage of nearby produce. If you want to ripen an avocado quickly, placing it next to a banana can work, but in most cases it’s best to separate ethylene producers from ethylene-sensitive items,” he says.
Use your crisper drawers
“Crisper drawers aren’t just extra storage, they’re designed to maintain optimal humidity levels for fruits and vegetables,” explains Palmer-Smith.
Use them to keep fast-ripening items separate, preserving freshness and preventing spoilage. As a bonus, they help keep your fridge neat and organized.”
Keep raw meat, seafood and poultry on the bottom shelf
Whatever you do, never fail to store raw meat, seafood and poultry on the bottom shelf. If stored elsewhere, Palmer-Smith warns that juices can leak and drip onto foods below, causing contamination. The bottom of the fridge is also the coldest part and will keep the produce perfectly chilled.
You may find it helpful to download the FoodKeeper App, developed by the USDA’s Food Safety and Inspection Service, in collaboration with Cornell University and the Food Marketing Institute. It will help you maximize the freshness of your food, giving you guidelines on where to store it and for how long.
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