How-To Guides
The Perfect Fridge Organization Guide (What Goes Where)
Your fridge isn't one temperature. Storing food in the right zone keeps it fresh longer and prevents cross-contamination.
5 min read
Top shelves — ready-to-eat foods
The top shelves are the most consistent temperature. Store leftovers, drinks, and ready-to-eat foods here — anything that won't be cooked to kill bacteria.
Bottom shelf — raw meat & fish
The bottom shelf is the coldest and stops raw juices dripping onto other food. Always keep raw meat, poultry and fish here in sealed containers.
Crisper drawers — produce
Drawers control humidity. Use the high-humidity drawer for leafy greens and the low-humidity drawer for fruit. Keep ethylene-producing fruit (apples, pears) away from sensitive veg.
The door — the warmest spot
The door swings through the biggest temperature changes, so it's the worst place for milk and eggs despite the built-in egg tray. Reserve it for condiments, juices and other resilient items.
General rules
Keep it tidy and visible.
- •Don't overpack — air needs to circulate.
- •Keep a 'eat me first' bin at eye level.
- •Wipe spills quickly to prevent mold and odors.
- •Store food in clear containers so nothing gets forgotten.
Frequently asked questions
Where should raw meat go in the fridge?+
On the bottom shelf — the coldest zone — in a sealed container so its juices can't drip onto other food and cause cross-contamination.
Why shouldn't milk and eggs go in the fridge door?+
The door is the warmest and most temperature-variable part of the fridge. Milk and eggs last longer stored on a shelf; keep the door for condiments and juices.
What temperature should my fridge be?+
At or below 40°F (4°C). Above that, bacteria multiply much faster and food spoils sooner.
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