How to Organize a Fridge: The 6-Step Formula That Never Fails

We’ve all been there—playing an involuntary game of fridge Tetris, shifting cartons and containers around just to find that one ingredient. And let’s not even talk about the expired yogurt lurking in the back. But here’s the thing: An organized fridge isn’t just about aesthetics. It actually helps your food stay fresher, prevents waste and keeps you from accidentally giving yourself food poisoning. 

According to the USDA, your fridge should be set at 40 degrees Fahrenheit or below to slow bacterial growth. But temperature isn’t uniform throughout—some areas are colder than others, which is why food placement actually matters. And if you want to be extra sure, it can’t hurt to keep an appliance thermometer in your fridge to monitor the temp, especially during power outages. (Because if it creeps above 40 degrees for more than two hours, your groceries basically just turned into a science experiment.)

So, let’s break it down: where things should go, why it matters and a few tips to keep your fridge organized after each Trader Joe’s haul.

The middle shelves are the best spot for dairy, eggs and deli meats because they maintain a consistently cold temperature, unlike the fridge door, which experiences frequent temperature swings. To that end, milk does not belong on the door. Since the door is the warmest part of the fridge, the USDA warns that storing milk there can cause it to spoil faster. The same goes for eggs—even if your fridge has a built-in egg compartment, it should stay in its original carton on a middle shelf (also to protect from odors absorbing in from other foods). You want to keep both milk and eggs toward the back of a middle shelf, where the temperature is most stable. 

As obvious as it is, it’s a bedrock fridge organization rule that’s worth repeating. Humidity settings matter when it comes to keeping produce fresh. You want to use the high-humidity drawer for leafy greens, herbs and moisture-sensitive produce like strawberries—and the low-humidity drawer is best for fruits that release ethylene gas, like apples, avocados and tomatoes (which, yes, should go in the fridge once sliced). Oh, and never store raw meat in the crisper drawers—even if you’re out of space. The USDA warns that this is a major cross-contamination risk. If your fridge has a designated meat drawer, use it.

The warmest part of your fridge = condiments’ natural habitat. Sauces, dressings, jams and juices can handle the temperature fluctuations, but anything perishable—like milk, eggs or dairy—should stay far away. Again, according to the USDA, storing these items in the door can cause them to spoil faster. Save that space for the things that won’t turn on you (looking at you, ketchup and soy sauce).

Your freezer isn’t just an icy abyss where good intentions (read: meal prep) go to die. Reusable bags and labels are crucial here, as is arranging everything in FIFO order, when possible. Here’s what I mean: 

• Freezer burn prevention: Use airtight containers or vacuum-seal bags.
• Label everything with the food & date stored: Because that mystery bag of “something” from last year? Probably not worth the risk.
• Arrange by the FIFO rule (First In, First Out): Use older items first to avoid food waste. And if things fit better when organized differently, that’s where the labeled bags come in. You can easily see at a glance how old something is (which, BTW, for meat is 4 to 12 months, depending on the cut).

• Group similar items together. Think: snack bins, dairy bins and breakfast bins—a system that will prevent you from rummaging through a chaotic abyss every morning. (It also makes meal prep easier and helps you see what you actually have before things expire.)
• Lazy Susans help with forgotten condiments. You can use them for sauces, jams, dressings and that one jar of pickles you never finish. That way, nothing gets lost in the back of the fridge.
• Decant when you can. Transfer bulky packaging into stackable, airtight containers to maximize space and keep things uniform. (Fridge real estate is precious—and your LaCroix cans deserve a dedicated organizer.)
• Set a “fridge audit” day. Pick a day each week to check expiration dates, wipe down shelves and rotate items using the FIFO method. This prevents food waste and saves you from discovering mystery leftovers way past their prime.
• Hot food in the fridge? Totally fine, but to avoid heating up everything around it, divide large portions (like soups or stews) into smaller containers first. This helps them cool down faster and prevents bacteria from multiplying.

• Overcrowding. When your fridge is packed to the brim, cold air can’t circulate properly, meaning some foods warm up while others freeze (hello, half-frozen lettuce). Keep items spaced out to maintain even cooling.
• Ignoring expiration dates. Sure, your nose is a great tool, but don’t rely on it alone. Check labels regularly, and again, use the FIFO  method to make sure older items get used before they expire.
• Setting the fridge above 40 degrees. The USDA is clear: anything above 40 degrees Fahrenheit is the danger zone where bacteria multiply rapidly. Keep an appliance thermometer inside to make sure your fridge stays at a safe temperature.
• Neglecting weekly clean-outs. The USDA also recommends a weekly deep clean to toss expired food and wipe up spills before they turn into a biohazard (or worse, a mystery smell you can’t identify). Pro tip: Keep an open box of baking soda inside to absorb odors and keep things fresh.