Opening the fridge can reveal a carefully arranged week of meals, a wall of containers or two condiments waiting for company. None of those scenes is a personality diagnosis. The useful question is whether you can find what you need, keep it safe and use it before you have to throw it away.

Start with safety in every kind of fridge: use an appliance thermometer to keep it at 40°F or below. Refrigerate perishable food within two hours, or within one hour when the air temperature is above 90°F; discard food that has exceeded those limits. USDA advises using properly chilled leftovers within three to four days. Appearance or smell cannot establish that food is safe, and attractive storage does not extend those limits.

What does your fridge usually look like?

Choose the closest everyday scene. This describes your current storage routine, not your personality or food choices.

Neatly organizedPacked fullMostly takeoutAlmost empty

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