There are three overriding factors to consider when deciding
what to store where in the fridge.
- Food safety is of utmost importance. Fridges keep food
fresh for longer, but that doesn’t mean that harmful
bacteria can’t multiply to dangerous levels given enough
time. To minimize risk, here’s a rule of thumb: the more
likely the possibility a food could make you sick and the
higher the final temperature you intend to cook it to, the
lower in the refrigerator it should be stored, both to keep it
cooler and to prevent cross-contamination. For instance,
don’t store raw chicken above leftovers from the night
before. Juices from the bird can drip down unnoticed,
contaminating your food. - Temperature varies throughout your refrigerator, with, as
mentioned earlier, either the very back of the bottom shelf
or the back of the top shelf, near the vent, being the
coldest spot, depending on the model. For maximum
storage life, your refrigerator should be set to hold a
minimum temperature of 34°F in these spots. No part of
your refrigerator should rise above 39°F. - Humidity plays a role in the freshness of vegetables. The
crisper drawers in the bottom of your refrigerator are
designed to prevent fresh cold air from circulating into
them. Vegetables naturally emit a bit of energy as they go
about their normal energy cycles, heating up the space in
the drawer, thus enabling it to retain more moisture. Moist
air can help prevent vegetables from shriveling or drying
out. Most crisper drawers have a slider that controls the
ventilation so that you can adjust the moisture level inside