Know the cold zones
A fridge isn't evenly cold. The back and lower shelves are coldest; the door is warmest. Store food according to how cold it needs to be, and you'll keep it fresher for longer.
Where to store what
- Door (warmest): condiments, sauces, water — things that tolerate temperature swings.
- Upper shelves: leftovers, drinks, ready-to-eat items.
- Lower shelves (coldest): milk and items that spoil fast.
- Crisper drawers: fruits and vegetables (separately if possible).
- Freezer: frozen items, kept well-sealed.
Don't overpack it
Air needs to circulate to cool evenly. An overstuffed fridge has warm spots and works harder. Leave some space between items for proper airflow.
Keep it sealed and contained
Store food in airtight containers to keep it fresh, prevent smells mixing, and avoid spills. Clear containers also let you see what you have, so nothing gets forgotten at the back.
Set the right temperature
Keep the fridge cold enough to slow spoilage but not freezing — generally a few degrees above freezing for the fridge and well below for the freezer. Check your model's recommended settings.
Use a "first in, first out" system
Keep older items at the front so they're used first, and label leftovers with dates. It's the simplest way to cut food waste.
Let hot food cool first
Putting hot food straight in raises the internal temperature and makes the fridge work harder. Let it cool to room temperature first.
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