How to divide shelf zones between cooked and raw foods?

Question

How do you divide your shelf zones between cooked and raw foods? Learn the food safety principles for organizing your fridge and pantry.

Answer 1

Store cooked foods on shelves above raw foods in the refrigerator to prevent cross-contamination from drips. This ensures that any potential contaminants from raw items don't come into contact with food that's already been cooked and is ready to eat.

Detailed Explanation:

The principle behind this storage method is simple: gravity. Raw foods, especially meats, poultry, and seafood, can contain harmful bacteria. If these bacteria drip onto cooked foods below, they can cause food poisoning.

Here's a breakdown of how to organize your refrigerator shelves:

1. Top Shelves: Store ready-to-eat foods, cooked foods, leftovers, and items that won't be cooked before eating (like yogurt, cheese, and deli meats).

2. Middle Shelves: Store dairy products.

3. Bottom Shelves: Store raw meats, poultry, and seafood in sealed containers or on plates to prevent drips. This is the coldest part of the refrigerator, which is ideal for keeping these items fresh.

4. Drawers: Use crisper drawers for fruits and vegetables. These drawers are designed to maintain humidity levels that keep produce fresh.

By following this system, you significantly reduce the risk of cross-contamination and ensure the safety of your food.

Pro Tip:

Always use a food thermometer to ensure that cooked foods reach a safe internal temperature. Even if food is stored correctly, inadequate cooking can still lead to foodborne illness.