Invest in a good quality frost-free fridge. No need to worry about defrosting your fridge and food.
Put a small bowl of vanilla essence on a shelf at the back of the fridge. This gives the fridge a nice scent.
Don't jam food in. Airflow between items is important, and you need to be able to see what's at the back of your fridge. If you can't, it's time for a clean-out.
Wrap meat, chicken and fish in plastic wrap and in a container to prevent them dripping on other foods. Keep fruit and vegetables in the crisper drawer, which needs to be wiped regularly so water will not accumulate and cause rotting. Store salamis and cheese in airtight containers so the smells don't taint other food.
Clean up spills quickly, especially if it lands on the fridge as this makes it prone to splitting. A loose seal allows cool air out, affecting the food in the fridge.
Write name of the dish and the date it was prepared on the containers. This helps you identify food you need to clear first.
Split hot food into containers before cooling it in the fridge; smaller portions allow the food to cool more evenly. This prevents your fridge from overworking. Also note that it is a myth to let food cool before storing it in the fridge -- bacteria can grow rapidly when food is left out for more than two hours at room temperature!
Discard leftovers after two days. Don't rely on the sniff test; it is a good measure of edibility but not safety. Plus, certain smalls can take forever to get rid off when they have been exposed to your fridge.
This story was first published on Singapore Women's Weekly.