How to Organize Your Fridge and Freezer
What should you keep in the crisper? How about the door shelves? Our fridge storage guide breaks it down.
Top Shelf: Leftovers, prepared food and perishable items you don’t want to forget about, like yogurt, dips, and beverages.
Lower Shelves: Raw meat, where it’s colder and it can’t drip on or contaminate other foods. Eggs and dairy – not in the fridge door.
Meat Drawer: Deli meat and cheese – it’s cold in here and will keep longer.
Crisper Drawers: Adjust the settings so one drawer is on high humidity and one is on low.
Low Humidity: Produce with skin, such as apples, pears, berries, and tomatoes.
High Humidity: Leafy, green produce like fresh herbs, spinach, and broccoli.
Fridge Door: Condiments, salad dressing and other items that don’t perish quickly.
Freezer Shelves: Ice cream or other high-fat items.
Freezer Door: Leftovers, frozen vegetables or the ingredients for tomorrow’s dinner – the door shelves are the warmest part.
40 degrees Fahrenheit is the best temperature for your fridge.
0 degrees Fahrenheit is the best temperature for your freezer.
- Freestanding appliance thermometers are inexpensive and a great way to ensure your fridge and freezer stay at the right temps.
- Don’t leave food unrefrigerated for more than two hours.
- Don’t freeze fried foods, yogurt or items with high moisture content, like lettuce and watermelon.
- Label Storage bins and individually wrapped food items with a date so you know when to toss.