Most of us just put food wherever there's space. But a fridge isn't one uniform temperature — different zones are colder or warmer, and putting food in the wrong spot can cut its life in half. A few simple changes to how you organise your fridge can make a real difference to how long things last.
Know your fridge's temperature zones
The temperature inside your fridge varies from top to bottom. Warm air rises, cold air sinks — which means:
- Top shelves — warmest, most consistent. Around 8°C.
- Middle shelves — moderate. Around 4–5°C.
- Bottom shelves — coldest. Around 2–3°C.
- Door shelves — warmest part of the fridge due to opening and closing.
- Salad drawers — slightly higher humidity, ideal for vegetables.
What goes where
Ready-to-eat food & leftovers
Cooked food, ready meals, leftovers, dips, soft drinks and foods that don't need cooking before eating. These are fine at slightly warmer temperatures and benefit from being at eye level — so you actually use them.
Dairy, eggs & opened packaging
Milk, yoghurt, cheese, butter, eggs and opened jars. A stable mid-range temperature keeps these in good condition without freezing them.
Raw meat, fish & poultry
Always store raw meat and fish on the bottom shelf — coldest temperature slows bacterial growth, and any drips can't contaminate other food below. Use a sealed container or keep it in its original packaging.
Condiments & drinks only
Ketchup, mustard, sauces, juice and drinks. Never store eggs or milk in the door — the temperature fluctuates too much every time you open the fridge.
Fruits & vegetables (separately)
The higher humidity keeps produce from drying out. Keep fruit and veg in separate drawers where possible — many fruits release ethylene gas that speeds up ripening and rotting in neighbouring vegetables.
Foods that don't belong in the fridge at all
- Tomatoes — cold destroys their flavour and texture. Room temperature only.
- Potatoes — cold converts starch to sugar, changing the taste. Store cool and dark.
- Onions and garlic — need dry, ventilated conditions. Not the fridge.
- Bananas — the cold turns the skin black and stops ripening.
- Bread — the fridge dries it out faster. Freeze it if you won't use it in 2 days.
- Honey — crystallises in the cold. Store at room temperature indefinitely.
- Avocados (unripe) — need room temperature to ripen; move to fridge once ripe.
💡 FIFO: First In, First Out
When you unpack groceries, always put new items at the back and move older ones to the front. This way you always reach for the oldest food first — and nothing gets forgotten until it's too late.
Keep it visible, keep it used
One of the biggest causes of food waste is simply forgetting what's in the fridge. If something is hidden at the back, it will be forgotten. Make a habit of keeping items that expire soon at eye level — you'll use them before you even think to check the date.
📱 Let FreshGarant track it for you
Even the best-organised fridge can't remind you when something is about to expire. FreshGarant does — scan a barcode, enter the date, and get a notification when it's time to use it.
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