How to reset your fridge and organise each shelf
Recent research, carried out by iReach on behalf of the Home of Innovation in 2025, shows that 71% of Irish households waste food every week, adding up to nearly €700 per year.
To help crack the code on a budget-friendly shop, professional organiser Hazel Burton is sharing some simple storage hacks on behalf of Bosch to make your fridge space work harder.
"When every inch of space is used effectively, food is easier to see, and when stored correctly, it will last longer," she explains. "It's easier to plan meals, avoid overbuying, and ultimately save both time and money."
"A larger, more flexible fridge is a game changer," Hazel continues. "It allows you to store more fresh food, leftovers and batch-cooked meals, which makes everyday life run more smoothly. It supports a healthier, more organised routine for the whole family."
Professional organiser Hazel Burton
Hazel’s simple steps to a Sunday fridge reset include:
Empty the fridge completely – Take everything out so you can see what you have and identify expired or unusable items.
Group like with like – Sort foods by type: ready-to-eat, batch-cooked meals, dairy, raw meat, fruit and vegetables, condiments, drinks. Raw meats are a potential source of food poisoning bacteria and must be kept separate from cooked or ready-to-eat food at all times. Keep them on the bottom shelf to prevent any drips contaminating the cooked/ready-to-eat foods.
Check expiry dates – Remove anything that’s past its best-before or no longer usable. Leftovers should be kept covered in the fridge and used within 2-3 days.
Clean shelves and drawers – Use warm, soapy water or a gentle, non-abrasive spray to wipe down surfaces. Check your manufacturer's handbook for further advice on cleaning.
Set the right temperature - According to Food Safety Authority of Ireland, the temperature of all fridges and chill storage cabinets should be between 0 °C and 5 °C. To find out the exact temperature of the fridge, a non-mercury thermometer can be used.
Return items by zones – Follow food safety principles:
Top shelf: ready-to-eat foods
Middle shelves: leftovers, batch-cooked meals, dairy
Bottom shelf: raw meat/fish
Drawers: fruit and vegetables
Door: condiments, drinks, eggs
Prioritise visibility - Create a "use me next" section or place items that need eating soon at the front.
Maintain weekly – Repeat each Sunday to stay organised, reduce food waste, and make weekday meals easier to manage.
For more food safety tips, visit the Food Safety Authority of Ireland.
