How should food items be organized in a refrigerator?

Organizing food items in a refrigerator is essential for maintaining food safety and preventing cross-contamination. Placing ready-to-eat foods, such as cooked meats, fruits, and salads, on the top shelf is the best practice because these items are consumed without further cooking. Keeping them at the top ensures they are at a lower risk of being contaminated by juices or drippings from raw meats, which should be stored on lower shelves. This organization helps prevent harmful bacteria from potentially contaminating foods that will not be cooked before consumption.

The practice of storing ready-to-eat foods above raw meats is widely accepted among food safety guidelines, as it creates a safer environment in the refrigerator, ensuring that foodborne illness risks are minimized. This method of storage also helps to make it easier to find and access the items that need to be consumed first, promoting better food management.