Most foods last longer and stay fresh when stored in the right place.
Fruits and vegetables require different levels of humidity, so keep them separate in the fridge.
By Daniel Wrocławski
After going to the grocery store and back, you might be tempted to unload your groceries as quickly as possible so you can kick back and relax, or at least move on to other chores. But stocking your fridge the right way will help reduce food waste, not to mention the risk of foodborne illness.
Smart food storage takes into account the fact that climatic conditions vary within the fridge. Door bins and upper shelves tend to be warmer than lower shelves and deli bins. Whereas, crisper drawers can often be adjusted to create more or less humidity, depending on what’s inside.
Here’s a step-by-step guide to organizing your fridge. Even if your fridge layout is slightly different, the same basic storage principles should provide optimal results.
Step 1: The door
In our temperature performance tests, which occur in climate-controlled chambers where we turn up the heat up to 110° F, temperatures in the refrigerator door rise a couple of degrees higher than in the main compartment. That’s too hot for milk and eggs, even though many fridges have gallon-sized and egg-shaped door bins that seem like ideal spots for these items. Instead, you can reserve the door for products that can handle warmer conditions better, including:
• Butter
• Seasonings
• Juice
• Cooking oils
• Soda
• Water
Step 2: The meat/deli meat container
This storage option is most common in French door bottom freezers, which are typically located under the crisper drawers. It’s a useful feature, especially if the temperature can be adjusted to better suit a variety of foods: colder for cured meats, for example, and hotter for a plate of hors d’oeuvres. These are the elements that belong to this space:
• Bacon
• Cheeses
• delicatessen
• Hot dogs
Step 3: The Vegetable Drawers
Vegetable drawers are designed for fruits and vegetables. In many refrigerators, the humidity can be set from high (ideal for most wilted vegetables) to low, best for many fruits, plus some thin-skinned vegetables that can use a little drier air. Even if your crispers aren’t adjustable, the following division will provide maximum freshness by keeping similarly reacting items together.
low humidity drawer
• Apples
• Avocados (once ripe)
• Grapes
• Mushrooms
• Peaches, pears, plums, nectarines (once ripe)
• Peppers
• Melon (once ripe)
• Zucchini
high humidity drawer
• Broccoli
• Carrots
• Cauliflower
• Green onions
• Green leafy vegetables
Can fruits and vegetables be stored in the same drawer in the refrigerator?
We do not recommend it. Some produce, including fruits like pears, give off ethylene gases that cause ethylene-sensitive produce like broccoli to spoil faster if kept nearby. In fact, many refrigerators have “vegetable drawers” that are designed to keep fruits and vegetables separate and in a special environment that will keep them fresh for longer. In general, fruit lasts longer in low humidity conditions, while many vegetables last longer in high humidity conditions. Some models, like the GE GNE21FSKSS French Door Refrigerator, allow you to control these environments through vents in each drawer. For fruits, the vent should be more open to allow more airflow; for vegetables, the ventilation should be more closed for higher humidity.
Step 4: The Bottom Shelf
The bottom shelf, usually located in the middle of the fridge, tends to be the coldest part of the fridge. This makes it ideal for storing items that are more susceptible to growing harmful bacteria, including:
• Eggs (in their original box)
• Milk
• Raw fish, meat and poultry (in trays to collect juices and not contaminate other foods).
Step 5: The Top Shelf
The top shelves, by contrast, are the warmest part, with temperatures often reaching 40° F. That’s too warm for milk and eggs, though yogurt is fine because it’s fermented. Here’s the full list of what to store on the top shelf.
• Jam and jelly
• Leftovers (large amounts should be transferred to several small containers for quicker cooling. Place them out front so you don’t forget them)
• Peanut butter
• Snacks (such as hummus and fruit cups)
• Yogurt
What not to put in the fridge
Knowing what things go where in the fridge can prevent them from spoiling. You also need to know what foods shouldn’t be in the fridge in the first place. Here’s a look at that list:
• Bananas
• Bread (freezer is fine)
• Coffee
• Garlic
• Onions (keep them away from potatoes)
• Potatoes (keep them away from onions)
• Tomatoes
Consumer Reports is an independent, nonprofit organization that works side by side with consumers to create a fairer, safer, and healthier world. CR does not endorse products or services, and does not accept advertising. Copyright © 2023, Consumer Reports, Inc.
Consumer Reports has no financial relationship with the advertisers on this site. Consumer Reports is an independent, nonprofit organization that works with consumers to create a fair, safe, and healthy world. CR does not endorse products or services and does not accept advertising. Copyright © 2023, Consumer Reports, Inc.