How should food be stored in a refrigerator to prevent contamination?

Storing food in the refrigerator in a manner that prevents contamination is essential for food safety. The correct approach is to place raw meats on the bottom shelf, cooked foods above, and ready-to-eat foods on the top shelf. This arrangement helps to minimize the risk of cross-contamination.

When raw meats are stored on the bottom shelf, any juices that may leak from them will not drip onto other foods, particularly those that are cooked or ready-to-eat, which are more susceptible to microbial growth. Cooked foods should be stored above raw meats to ensure that they are not contaminated by any potential drippings. Meanwhile, ready-to-eat foods are placed on the top shelf, where they are safe from potential contamination from raw foods below.

This hierarchy in food storage is a fundamental principle in maintaining food safety and hygiene, as it helps to prevent harmful bacteria from spreading to foods that will be consumed without further cooking. Proper organization in a refrigerator not only protects the food but also enhances overall kitchen safety practices.