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Leftovers are generally safe for three to four days. We firmly believe that you should always label and date leftovers before putting them in the fridge. (Always both of these things!) Use a Sharpie and masking tape if you need to.
Even if you haven’t (yet) labeled your condiment shelves, grouping condiments that are similar means that when you need soy sauce or Sriracha, you know where to reach.
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You can’t wipe down your every square inch of fridge space in less than a minute, but you can certainly wipe out visible crumbs and spills. This will make your fridge look far cleaner, even if hidden messes temporarily remain.
Adjust yogurt containers, beverage bottles, containers of leftovers, and everything else so that it all lines up neatly, rather than appearing helter-skelter.
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This really takes fridge organization up a notch. Everything will look in order if you take a bit of time to turn things around to face forward.
Grab a damp rag and look for any containers with drips or crusty grossness. Clean them off.
Instead of having cucumbers, carrots, and bags of herbs stacked in produce drawers, file things vertically so that you can see what you have and use it before it goes bad.
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If you’ve created zones in your refrigerator, return anything that’s in the wrong area to its correct location. If you haven’t created zones (beverages here, meat down there, snacks here, etc!) consider that a possible Saturday afternoon project?
Use a damp rag with all-purpose cleaner and wipe down the outside of your fridge. If your fridge is stainless steel, use a polish or a tiny bit of oil to polish the exterior. Don’t forget the handles!
