Refrigerator cleaning follows two separate schedules. Wipe up anything that spills or leaks as soon as you see it; do not leave it. Empty and wash the shelves and drawers once a month with hot, soapy water. Bleach is not needed on food-contact shelves, and if you use it, rinse thoroughly. The door gasket groove and the drain hole are the spots most often missed.
A refrigerator seems clean because it is cold, but cold only slows things down; it does not stop them. A drop of liquid from raw meat can remain on a shelf for days, and any container placed on it can pick it up. The same thing can happen if a plate under a thawing package overflows. That is why cleaning follows two separate schedules. The first is immediate cleanup: wipe up anything that spills, leaks, or drips as soon as you see it, and do not leave it until the next day. An unwiped drop can keep coming into contact with every container on the shelf below.
The second schedule is regular cleaning. Empty and wash the shelves and drawers once a month. Unplug the refrigerator or turn off its thermostat, move the contents to a cooler, and wait until glass shelves reach room temperature before washing them; cold glass can crack if put directly into hot water. Hot, soapy water is enough. During cleaning, discard expired containers and any whose contents are unclear; that is the main benefit of emptying the refrigerator monthly. If the shelves can be removed, wash them in the sink; if not, wipe and dry them in place.
There is no need to overdo it with cleaning products. Hot, soapy water works on shelves that come into direct contact with food; baking soda mixed with water can be used on stubborn stains. Bleach is not necessary on food-contact shelves; if you use it, dilute it and then rinse thoroughly with plenty of water. Chlorine residue left behind without rinsing can transfer to food. Do not use strongly scented cleaners either, because the odor can soak into plastic and rubber and then transfer to food. Dry the surfaces after wiping them. Do not use abrasive sponges or steel wool; scratched surfaces hold onto residue more easily.
Two places are most often missed. The first is the groove in the door gasket; moisture and residue build up in the rubber fold, mold grows there, and the gasket can gradually lose flexibility and start leaking air. Clean the groove with a thin cloth or, if needed, an old toothbrush, then dry it. The second is the drain hole on the back wall; if it is clogged, condensation can overflow onto the shelf. Clear the hole with a thin rod, then check it by pouring in a little warm water. Check these two areas during every cleaning, not just once a month.
Cleaning goes hand in hand with good organization. Put raw meat and poultry on the bottom shelf in a closed, leakproof container so drips cannot reach any shelf. Transfer opened packages to closed containers and date them. After cleaning, check the refrigerator temperature again and make sure it is in the 0–4°C / 32–40°F range. If an odor persists, look for its source; baking soda in a closed container can absorb odor for a while, but it does not remove the source. Empty and thoroughly dry the crisper drawer during the same cleaning.