Refrigerator Organization Planner

Where every thing actually goes.

Map your fridge by zone, USDA-style: bottom shelf for raw meat, middle shelves for dairy and eggs, door for condiments only. Built on USDA Food Safety guidance and FDA Food Code 3-501.16 (cold storage at ≤40°F).

⏱ ~20 sec•USDA / FDA cold-storage guidance•Space Planning

40°F

FDA cold max

Code 3-501.16

0°F

USDA freezer

Or below

3–4

Days for leftovers

USDA

Storage zones

Mapped

STEP 01

Pick your fridge,
size your family.

Layout adapts to fridge style; tips adapt to household size.

Fridge type

Household size

Larger households get extra zone-assignment tips.

Updates live as you type

Storage map

Updated live

Top shelf

37–40°F (warmest in main compartment)

Best for: Leftovers (clear containers), Drinks & beverages, Ready-to-eat foods…

Middle shelves

35–38°F (most consistent)

Best for: Dairy (milk, yogurt, cheese), Eggs in original carton, Butter…

Bottom shelf

33–36°F (coldest)

Best for: Raw meat, poultry, fish, Marinating items, Thawing items…

Door shelves

40–45°F (warmest, most fluctuation)

Best for: Condiments (ketchup, mustard, mayo), Salad dressings, Soy sauce, hot sauce…

Crisper (high humidity, vent closed)

32–40°F with humidity control

Best for: Leafy greens, Broccoli, cauliflower, Carrots, celery…

Crisper (low humidity, vent open)

32–40°F with humidity control

Best for: Apples, pears, Grapes, Citrus fruits…

Under the hood

Built on USDA food-safety zoning.

The map follows USDA Food Safety guidance for raw vs ready-to-eat foods, FDA Food Code 3-501.16 cold-holding, and standard humidity-drawer practice for produce.

01
Raw on the bottom
USDA: raw meat, poultry, and seafood on the bottom shelf so drips can't contaminate ready-to-eat food.
02
Door for condiments only
Door shelves swing through the largest temperature range — fine for ketchup, terrible for milk and eggs.
03
Dual crispers
High humidity (vent closed) for leafy greens. Low humidity (vent open) for ethylene-producing fruits.
04
Cold thresholds
FDA Food Code 3-501.16: 41°F max for cold holding. USDA: 40°F or below for home fridges. Freezer: 0°F or below.

Questions

Frequently asked

USDA Food Safety guidance recommends raw meat, poultry, and seafood on the bottom shelf so any drips can't contaminate ready-to-eat food below. The bottom shelf also runs coldest in most household fridges.