Printable fridge cleanout checklist
A quick weekly reset for leftovers, raw meat, produce drawers, and fridge temperature. For exact keep/toss timing, use each FoodLasts food page.
Temperature check
- Refrigerator is at or below 40°F / 4°C.
- Freezer is at 0°F / -18°C.
- Perishables were not above 40°F for more than 2 hours.
Toss first
- Cooked leftovers with no label or date and no clear memory of when they were made.
- Most cooked leftovers older than 4 days.
- Raw poultry, ground meat, or seafood that has been refrigerated beyond its FoodLasts page window.
- Cut fruit, cooked rice, pasta, soup, or deli foods that sat above 40°F for more than 2 hours.
- Foods with mold, sour/off odors, leaking packages, slimy texture, or swelling containers.
Reset zones
- Put raw meat, poultry, and seafood on the lowest shelf or in a tray.
- Move ready-to-eat foods and leftovers above raw foods.
- Label new leftovers with the cooked/opened date.
- Leave space for cold air to circulate; avoid blocking vents.
- Wipe spills before they dry, especially raw meat juices.
Weekly habit
- Check the fridge is at or below 40°F (4°C).
- Check the freezer is at 0°F (-18°C).
- Use or freeze foods expiring in the next 1-2 days.
- Move older foods to the front.
- Update your saved list on FoodLasts.
Notes
Sources: FoodSafety.gov and FDA Refrigerator & Freezer Storage Chart.