Thanksgiving in 10 Easy Moves - Tip 7

Using the shopping list you made earlier this month, (Tip #2 posted 11/6/14) shop for the non perishable items this week, leaving a smaller shop for fresh foods the day before Thanksgiving.

Clean and organize the fridge to make room for that bird!

Empty the fridge completely, checking expiration dates and for spoilage. Clean the interior with hot soapy water.  Organize the fridge with food safety in mind.  The golden rule is to place items from top to bottom in accordance with the temperature the foods need to be cooked at.

• Upper Shelves: Prepared food, leftovers, drinks, and ready-to-eat foods (like yogurt, cheese, and deli meats).
• Lower Shelves: Raw ingredients slated for cooked dishes.
• Bottom Shelf or Bottom Drawer: Raw meats
• Door: The refrigerator door is the warmest part of the fridge, place condiments here.
• Drawers:  Fruits and veggies

When organized this way, any cross contamination that occurs won't be a problem because the food that's contaminated has to be cooked to a higher temperature than the food sitting above it that dripped down.