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What food goes where

Keeping your food fresh means storing it in the right place in the fridge.

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Top shelf

This is the best place to store pre-prepared foods and dairy products like milk, soft cheeses and yoghurt. As long as it fits, it’s better to store milk here than in the door shelf (which our tests have found can get too warm in some fridges).

Lower shelves

This is the safest place to store raw meat, fish and chicken (if your fridge doesn’t have a chiller). It’s the coldest part of the fridge and there’s less risk of raw meat dripping on to prepared foods.

Crisper drawer

The crisper drawer is the best place to store fruit and vegetables. If your fridge has slides to adjust the humidity in the drawers, use them – they’ll help keep your fruit and vegetables fresher for longer. And, if possible, keep fruit separate from vegetables.

Dairy compartment

Use this to store butter and hard cheeses. But as it’s warmer than the rest of the fridge, don’t use it to store soft cheeses long term.

Chiller

If your fridge has a chiller it’s perfect for storing highly perishable foods like raw chicken and fish. Ideally, it should be kept at 0°C.

Door shelves

Keep opened sauces, jams and chutneys on the door shelves. They don’t need to be in the coldest part of the fridge and will fit in here neatly.

Keep out

Bananas are best kept in a cool place but not in the fridge: chilling them turns the skin an unappealing shade of black. Tomatoes and onions are also best stored out of the fridge. Onions like to be kept cool and dark so store them like you would potatoes. And if you have to store your tomatoes in the fridge, remove them a couple of hours before eating otherwise they’ll be cold and tasteless.

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