How to properly label and organize meal prep containers in the refrigerator so that nothing spoils?

Proper space organization in the refrigerator and a clear labeling system are critical for food safety and saving time. When you cook food several days in advance, memory can fail, and you might forget when a particular container was prepared.

To solve this problem, get into the habit of labeling each container with masking tape or special stickers. Be sure to indicate the name of the dish and the preparation date on the label. This will allow you to always follow the FIFO (first in, first out) rule, meaning you consume the meals that were prepared earlier than the others first.

Regarding placement inside the refrigerator, a strict food hierarchy applies here. Ready-to-eat dishes that do not require heat treatment before consumption should be stored on the top shelves. Middle shelves are great for soups, side dishes, and containers with complex meals.

The bottom shelves and special freshness zones are intended for raw prep items, meat, and fish to avoid the risk of juices getting onto the ready-to-eat food. The refrigerator door is subject to frequent temperature fluctuations due to opening, so storing perishable dairy products or prepared protein dishes there is strictly discouraged.