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Top Shelf

Place milk and other dairy items, like yogurt and cheese, here — where it’s cold enough to keep perishables from going bad. Donna Smallin, author of The One-Minute Cleaner, also suggests grouping similar items, so they are easier to find when you need them.

Deli Drawer

This bin exists for a reason — it controls temperature and humidity to keep deli meats and sliced cheeses especially fresh.

Middle Shelf

Here's a cool place for eggs and butter to be stored. Keep eggs in their cartons so they don’t absorb odors or break. Also, since this shelf has less height, use it for shorter items like leftovers and small jars — and use stackable containers for leftovers so you can label them, avoiding any foil-wrapped surprises!

Door

Keep condiments, salad dressings and other long-lasting foods in the door, since they can stand repeated exposure to warmer temperatures.

Bottom Shelf

Soda bottles fit nicely here, but it’s also the coldest part of the fridge, making it the best home for seafood, raw meats and poultry.

Crisper Bins

Divide fruits and vegetables into separate drawers — they both release gases that can speed up spoilage. Smallin recommends storing veggies in resealable plastic bags — it keeps them fresher longer and helps drawers stay clean.
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