When it comes to storing food, the key
point to remember is to keep raw meat
away from other food. All food,
particularly raw and cooked meat,
should be wrapped and placed in
a dish or a sealed container before
Top Shelf: Vegetables and salads
(salad crispers at the bottom of the
fridge are commonly used but salad should ideally be stored above any raw meat).
Middle Shelf: Cooked Meat and meat products, such as cured meat.
Bottom Shelf: Raw Meat
Very Bottom Shelf: Raw Poultry (the coldest point)
In The Door: Condiments and preserves (where temperatures fluctuate the most).