In addition to making it easier and faster for you to find what you need, organizing your fridge is a great way to save money (you'll lose less food to spoilage and be less likely to re-purchase items you already have on hand) and to avoid illness (you'll reduce the chances of eating spoiled or contaminated food). Here are a few tips for maximizing food freshness and safety.

        Don't overfill your fridge: a crowded fridge is one in which the circulation of air is inhibited - as a result, your fridge will have to work more strenuously and your food will degrade more quickly. Ideally, your fridge should be no more than three quarters full, so clear it of unnecessary items regularly (e.g. before you go grocery shopping - this will help you determine what you need to buy too) and don't refrigerate items that don't need it (such as coffee, potatoes, onions, and tomatoes).

        Due to being opened countless times throughout the day, being relatively crowded, and having less insulation than it's walls, your fridge's door is where temperatures are least consistent and least cool. As such, this is, ironically, the worst place to keep dairy products like milk, butter, and eggs. Instead, it's ideal for the storage of condiments, many of which contain natural preservatives like vinegar and salt, and other items that don't need to be kept very cold, such as soft cheeses and herbs.

        If your fridge has a meat drawer, use it as intended: it's probably the coldest area in your fridge and helps prevent cross contamination by containing drips. Otherwise, store meat wherever your fridge is coldest: if that's the bottom shelf, great - no need to worry about juices dripping down onto other foods; if the top shelf is coldest, keep meat on or in something that will contain drips (e.g. a lipped plate, sealable bag, or fridge shelf liner). Sanitize your meat storage area regularly.

        Like meat, dairy products and other highly perishable foods should be shelved wherever your fridge is coldest; keep in mind, too, that temperatures will be more consistent at the back of your fridge than the front. If your fridge has a built-in egg storage area, don't bother with it: eggs are highly porous - in addition to keeping them fresher longer, the carton they come in helps prevent them from absorbing odors from other foods. Plus, having the best before date handy is, well, handy.

        Fruits and vegetables should be stored seperately in their respective crisper drawers. These drawers are the most humid part of your fridge - produce won't wilt as quickly here. Veggies like more moisture than fruits, though, so keep that in mind if you're able to control drawer humidity levels independently. Apples, however, shouldn't be kept with the rest of your produce; due to off-gassing, they can hasten the ripening of other foods - a hardy fruit, apples will do well where your fridge is coldest.