After a grocery shop it is often easy just to throw everything that needs to be kept cool into your fridge without really considering where everything should be placed.  For many people the last thing they want to do is plan where every item needs to be placed, and instead just want to get things put away as quickly as possible.  But if you want to keep your produce fresher for longer, then where you store each item is very important.

Here are our top four tips for organising your fridge, if you’re looking check out Appliance World’s Kitchens.


1.    The top or highest shelf tends to be the warmest part of your fridge and this is suitable for food like yogurts, cheeses and sauces.  If you have space underneath this shelf then you should attempt to keep your milk there as far back as possible.  This will help your milk keep fresher for longer as it less likely to be warmed up by the constant opening of the fridge door. You can also keep cooked meats and any leftovers there as well, as long as they are in a sealed container.

2.    The bottom shelf tends to be the coldest part of your fridge so you should keep any type of raw meat or fish on this shelf.  It is best to keep all raw foods covered up to avoid contamination via juices dripping onto any other food in the fridge.

3.    The salad drawer at the bottom of the fridge is perfect for fresh fruits and vegetables. Some more modern fridges will come with a humidity control setting which will help to keep your fruit and vegetables fresher for longer.  Certain vegetables, such as lettuce need to keep in moisture to remain fresh so it’s worth keeping lettuce in a loose wrapped perforated bag so you can keep the moisture in and allow the lettuce to breath.  Storing your fresh fruit and vegetables in the packaging it comes in is perfect as it delays the process of them going bad. 

4.    The fridge door temperature tends to fluctuate as it tends to be exposed to the air within the kitchen when you open and close your fridge.  The door is most suitable for items such as eggs as long as they are kept in their original container, tomato ketchup, mayonnaise, jam and pasteurised fruit juices.