2. Put food where the temperature actually suits it
A fridge is not one temperature. Cold air falls, the door swings into a warm kitchen dozens of times a day, and the result is a spread of several degrees between the coldest and warmest spots. Most people load it in the exact reverse of the ideal.
The door is the warmest and most variable place in the fridge. It is the worst possible location for milk and eggs, which is precisely what the moulded shelves are shaped for. Put condiments there instead — ketchup, mustard, jams, pickles and anything high in salt, sugar or vinegar, all of which barely care about a few degrees.
The top shelf is relatively warm and stable: leftovers, cooked food, drinks and ready-to-eat items. The middle shelf is for dairy — milk, yoghurt, cheese — pushed toward the back where it is coldest.
The bottom shelf is the coldest and must hold raw meat and fish, always in a sealed container or on a tray. This is a food safety rule, not a preference: anything that drips onto ready-to-eat food below it creates a cross-contamination problem, and the bottom shelf means nothing is below it.
The drawers are humidity-controlled compartments, and the sliders on the front actually do something. High humidity, the closed setting, suits leafy greens, broccoli, carrots and herbs that wilt. Low humidity, the open setting, suits apples, pears, peppers, mushrooms and anything that rots when damp.