Fridge Temperature Zones: Where to Store What

Target temperature

Keep the refrigerator at 40°F (4°C) or below. Use a thermometer — the dial setting is not accurate. See our fridge thermometer picks.

Coldest zone (back of lower shelf)

• Raw meat, poultry, and seafood — on a tray to catch drips.
• Dairy and eggs (if your model runs cold enough here).

Upper shelves

• Leftovers and ready-to-eat foods (cooked meat, deli, yogurt).
• Keep raw proteins below cooked food to prevent cross-contamination.

Crisper drawers

• High humidity: leafy greens, herbs, broccoli.
• Low humidity: apples, pears, peppers (ethylene producers separated from greens).

Door shelves

Warmest area — best for condiments, juice, and butter. Avoid storing milk or eggs here if your fridge runs warm at the door.

Related on FoodLasts

• 
  Milk
• 
  Lettuce
• 
  Eggs

Guides: The danger zone