1. Place ready-to-eat and pre-prepared food on the top and middle shelves. This includes dairy, pre-cooked meats, leftovers and condiments.
2. Make sure raw meats and fish are wrapped properly or stored in an airtight container, and kept on the bottom shelf – this prevents raw food dripping or contaminating foods that might not be cooked before eating, and therefore exposing you to harmful bacteria.
3. Keep fruit and vegetables in the salad crispers as much as possible. In many fridges these zones are climate controlled and keep fruit and veg at the right humidity – this keeps items such as lettuces, cucumber and leafy veg fresher for longer.
4. Don't keep dairy products such as milk in the door of the fridge – the temperature is more likely to fluctuate there and can cause items to go off quicker. Instead keep dairy on the shelf in the main compartment of the fridge, and use the door for other beverages and condiments instead, as these are high in preservatives so can withstand changes in temperature.
5. Use baskets to hold food – this makes it easy to group and identify foods. It also makes it easier to access food as the baskets are easily slid out of the fridge – preventing items getting forgotten about at the back of shelves. Label baskets to make it even clearer what's in each one – dairy, meats, fruits, veg etc. Read more on apersonalorganizer.