At a time when restaurant businesses are operating at a reduced capacity and may be managing changes to key supplies, it’s important to take steps to keep ingredients fresh for as long as possible. Your refrigerator can help if it’s organized well. Be sure to store meats on the lowest shelves (but off of the refrigerator floor), keep delicate produce away from fans, and avoid overcrowding. Optimal refrigeration happens when there are a few inches of space between the refrigerator walls and your food, and there is also room for cool air to circulate around the foods you’re storing. Finally, ensuring you have clearly dated labels on everything will ensure the first item that goes into the refrigerator is also the first one out.