As a chef, food safety is paramount and something important to consider is that accidents can happen and foods can get knocked over or spilled in the refrigerator. This suggests that organizing a fridge should prioritize safety to prevent contamination.
While basic FDA food safety guidelines say to keep fruits and veggies in the crisper drawer... my fridge was basically organized using the concept of not where things belong but simply what fits where. This highlights the common struggle of maintaining organization in a small fridge.
There are not a lot of recommendations outside of that [FDA guidelines], which can lead to arbitrary choices that turned out were not ideal from a food safety standpoint. This indicates the need for more comprehensive guidance on refrigerator organization that goes beyond basic guidelines.
The goal in this case was organizing from a food safety standpoint. Organizing from top to bottom not only maximizes space but also enhances food preservation and safety, thereby reducing the risk of cross-contamination.
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