how to organize your fridge

Organize your fridge by temperature zones, placing raw meat on the bottom, dairy in the middle, and ready-to-eat items on top, while using a weekly reset to maintain order.

Prioritize Food Safety. Store raw meat, poultry, and fish on the bottom shelf in sealed containers or on a tray to prevent juices from dripping onto other foods. This is the coldest part of the fridge and minimizes cross-contamination risk.
Use Temperature Zones Correctly. The door is the warmest, most temperature-fluctuating zone, making it suitable only for condiments, juices, and stable items. Avoid storing milk, eggs, or other dairy in the door; keep them in the more stable middle shelves.
Reduce Food Waste. Designate an eye-level area as an "eat first" zone for items nearing their expiration date. Practice first-in, first-out (FIFO) rotation by placing new groceries behind older items to ensure older food is used first.
Improve Visibility and Access. Use clear, stackable bins to group similar items by category. Label containers with the contents and date to improve visibility and help you track when items were opened or prepared.