Guide · Food storage

How to organise your fridge: what goes on each shelf

The fridge isn't equally cold everywhere. Knowing where each thing goes makes food last longer and avoids contamination.

General guidance for a fridge at 0–4 °C and a freezer at −18 °C. Always follow the instructions on the pack and, when in doubt, throw it out.

The right temperature

Set the fridge to around 4 °C and the freezer to −18 °C. Don't overfill it: cold air must circulate.

Shelf by shelf

AreaWhat to put there
Top shelvesDairy, yogurt, cold cuts, leftovers and ready-to-eat foods
Middle shelvesEggs (in their box), cheese, desserts
Lowest shelf (above the drawers)Raw meat and fish, in closed containers: it's the coldest area and drips can't spoil anything else
DrawersFruit and vegetables, ideally kept apart
DoorDrinks, water, sauces, butter: it's the warmest area, not for milk or delicate foods

Habits that make the difference

Give every place a name

When every shelf and drawer has a name («shelf 2», «right vegetable drawer»), finding things is instant, even for someone opening your fridge for the first time.

Frequently asked questions

Where does raw meat go in the fridge?

On the lowest shelf, above the drawers, in a closed container: it's the coldest area and any liquid won't contaminate other food.

Should eggs go in the fridge door?

Better not: the door is the warmest area and its temperature changes a lot. Keep them on an inside shelf in their box.

What temperature should the fridge be?

Around 4 °C; the freezer at −18 °C.

Everything in its place, on your phone too

In ConservoCibo fridge, freezer and pantry have shelves, drawers and compartments named as you like. Say «yogurt, shelf 1» and you always know where it is.

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