Next step: reorganize. EGGS: Middle shelf. MILK, YOGURT, SOUR CREAM, ETC: If possible, bottom shelf where it's coldest, if not, middle shelf. RAW MEAT: Bottom shelf, where it's coldest, and so if juices drip down they don't contaminate other food. VEGETABLES: They need the most humidity. FRUIT: Need a little less humidity than vegetables — keep them in the crisper.