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    5 Steps to an Organized Refrigerator

    Most foods last longer—and stay fresher—when stored in their proper place

    A variety of fruits and vegetables in a fresh drawer.
    Fruits and vegetables require different levels of humidity, so keep them separate.
    Photo: Getty Images

    After schlepping to the supermarket and back, you might be tempted to unload your haul as quickly as possible so you can kick back and relax—or at least move on to other household chores. But taking the time to stock an organized refrigerator will help cut down on food waste, not to mention the risk of foodborne illness.

    Smart food storage takes into account varying climate conditions throughout a refrigerator. Door bins and upper shelves tend to be warmer than bottom shelves and deli compartments. Crisper drawers, meanwhile, are often adjustable to create more or less humidity, depending on what’s going inside.

    Here’s a step-by-step guide to organizing your refrigerator. Even if your refrigerator’s layout differs slightly, the same basic storage principles should deliver optimal results. And if you’re in the market for a new refrigerator, we’ve also got you covered. You can view the top models in our comprehensive refrigerator ratings

    Step 1: Organize the Refrigerator Door

    In our temperature performance tests, which occur in climate-controlled chambers where we crank the heat up to 110° F, temperatures on the refrigerator door climb a couple of degrees higher than the main compartment. That’s too warm for milk and eggs, despite the fact that many refrigerators have gallon door bins and egg-shaped compartments that seem like ideal places for these items. Instead, reserve the door for items that can handle warmer conditions, including the following:

    • Butter
    • Condiments
    • Juice
    • Cooking oils
    • Soda
    • Water

    Step 2: Organize the Refrigerator Meat/Deli Bin

    This storage option is most common on French-door and bottom-freezer refrigerators, where the meat/deli bin typically sits beneath the crisper drawers. It’s a helpful feature, especially if you can adjust the temperature to best accommodate a range of foods—cooler for cured meats, for example, and warmer for a platter of hors d’oeuvres. Some refrigerators even come with a temperature-controlled meat/deli bin, which keeps meat, fish, and cold cuts at around 32° F. Here are the items that belong in the bin:

    • Bacon
    • Cheeses
    • Deli meats
    • Hot dogs

    Step 3: Organize the Refrigerator Crisper Drawers

    Crisper drawers are designed for produce. On many refrigerators, you can adjust the humidity from high—ideal for most wilting vegetables—to low, best for a lot of fruits, plus some vegetables with thin skins that like the air a bit drier.

    More on Refrigerators

    Even if your crisper drawers aren’t adjustable, the following division will promote maximum freshness by keeping like-reacting produce together.

    Low-Humidity Drawer
    • Apples
    • Avocados (once ripe)
    • Grapes
    • Mushrooms
    • Peaches, pears, plums, nectarines (once ripe)
    • Peppers
    • Melon (once ripe)
    • Summer squash

    High-Humidity Drawer
    • Broccoli
    • Carrots
    • Cauliflower
    • Green onions
    • Leafy greens

    Can You Store Fruits and Vegetables in the Same Refrigerator Drawer?

    We don’t recommend it. Some produce, including fruits such as pears, give off ethylene gases that make ethylene-sensitive produce, like broccoli, spoil faster if kept nearby. 

    In general, fruit lasts longer in low-humidity conditions, while many vegetables last longer in high humidity. Some refrigerators, like the French-door GEGNE25JSKSS, let you control these environments via vents on each drawer. For fruits, the vent should be more open to allow for greater airflow; for vegetables, the vent should be more closed for higher humidity.

    Step 4: Organize the Refrigerator’s Lower Shelf

    The lower shelf, usually located in the middle of the refrigerator, tends to be the coldest part. This makes it ideal for storage of items that are more susceptible to developing harmful bacteria, including the following:

    • Eggs (in their original carton)
    • Milk
    • Raw fish, meat, and poultry (keep them on trays to catch drippings so as not to contaminate other foods)

    Step 5: Organize the Refrigerator’s Upper Shelf

    The upper shelf, conversely, is the warmest part of the refrigerator, with temperatures often reaching up to around 40° F. That’s too warm for milk and eggs, though yogurt is okay because it’s fermented. Here’s the complete list of what to store on the top shelf.

    • Jam and jelly
    • Leftovers (large amounts should be transferred to several small containers so they’ll cool faster. Position toward the front of the refrigerator so you don’t forget them)
    • Peanut butter
    • Snacks (like hummus and fruit cups)
    • Yogurt

    What to Leave Out of the Refrigerator

    Knowing what goes where in the refrigerator can prevent spoiling. You also need to know which foods don’t belong in the refrigerator in the first place. Here’s a look at that list:

    • Bananas
    • Bread (freezer is okay)
    • Coffee
    • Garlic
    • Onions (keep away from potatoes)
    • Potatoes (keep away from onions)
    • Tomatoes

    @consumerreports Are one or more of these items in your fridge? 🤔 See other expert advice at CR.org/home. #kitchentok #kitchentiktok #foodtok #fridgecheck ♬ original sound - Consumer Reports

    Daniel Wroclawski

    Daniel Wroclawski

    Dan Wroclawski is a home and appliances writer at Consumer Reports, covering products ranging from refrigerators and coffee makers to cutting-edge smart home devices. Before joining CR in 2017, he was an editor at USA Today’s Reviewed, and launched the site’s smart home section. In his spare time, you can find him tinkering with one of the over 70 connected devices in his house. Follow Dan on Facebook and Twitter @danwroc.