Clean Machine: Tackling the Fridge and Freezer
If there’s a funky smell coming from the depths of your refrigerator or small icebergs forming in your freezer, it’s time to bite the bullet and do a deep clean. Not only will this make for an odor-free, organized environment for your fresh and frozen foods, more importantly, it will ensure your food’s safety. Follow these tips from the National Frozen & Refrigerated Foods Association to make the task easy and effective:
1. Prepare. Unplug the refrigerator to save energy and to safely clean coils. Empty ice from your freezer into a cooler where you can store food you plan to keep. Fill the sink with warm soapy water for cleaning shelves and drawers. Set out dishtowels on counter tops for drying. Fill a spray bottle with a cleaning solution of 1cup water, 1 teaspoon of white vinegar and 1 teaspoon of dish soap.
2. Purge. Empty the refrigerator, then the freezer, and place items on counter. Take time to sort and discard old, unwanted foods, drinks and condiments. Check expiration dates and beware of moldy and freezer-burned foods. When in doubt, toss it out!
3. Clean. Remove drawers and shelves and clean them in the sink with warm soapy water; set aside to dry. Spray the interior with cleaner, and wipe from the top down with a warm, wet sponge or towel. Thoroughly dry and replace drawers and shelves. Wash the exterior door and handles. Replace water and ice-maker filters if needed. Clean the grill on bottom front of refrigerator. Consider cleaning the condenser coils for optimum cooling efficiency (refer to manufacturer directions).
4. Check Temps. Food kept too long or at improper temperatures can become contaminated with bacteria, which can cause foodborne illness. Your refrigerator temperature should be at or below 40 degrees and your freezer 0 degrees or less to ensure food safety. You can check the temperatures with an appliance thermometer.
5. Organize. When restocking your clean refrigerator and freezer, organize according to usage and group like items together. Label and date new foods so you know when to use or throw out. Do not store perishable foods in the door as temperatures fluctuate there. Place meat, poultry or seafood in containers or sealed plastic bags and keep fruits and vegetables in separate drawers away from the meats to avoid cross-contamination.
Source: National Frozen & Refrigerated Foods Association