The bottom shelves are the coldest parts of a fridge, as heat rises in a fridge the same way it does anywhere else. This makes the bottom shelves the best spot to keep raw meat cold, which is vital to keeping it fresh and avoiding harmful bacteria growth.
Keep your raw meat, poultry, fish and seafood separate from other food in the refrigerator at home. Do this by storing them in different containers. Place raw meat, poultry, fish and seafood in sealed containers or plastic bags on the bottom shelf of your refrigerator so raw juices won't drip onto other food.
Bottom Shelf
Raw meats should always be stored at the bottom of your fridge to prevent cross-contamination – for example, if any juices (which could contain harmful bacteria) leak from the packaging, they could drip down onto food stored on a lower shelf.
Always store ready-to-eat foods on the top shelf to prevent possible cross-contamination of bacteria from raw foods. Arrange other shelves by cooking temperatures (highest cooking temperature on the bottom). Thermometers: Keep at least one accurate thermometer in the warmest part of the refrigerator.
As a general rule, raw food should be stored below cooked food. Therefore, be sure to store raw products on the lower shelves of the refrigerator, below cooked products. At what temperature should I store the meat? Raw meat should be stored between -2°C and +2°C.
Ideally, store raw meat/poultry in a separate fridge. If this is not possible, store raw meat/poultry below ready-to eat food. Do not use or sell raw meat/poultry after the 'use by' date. Buy eggs from a reputable supplier.
The recommended place to store raw meat in a fridge is the bottom shelf. Ideally, it should be stored in a sealed container or plastic bag so that it won't contaminate any of the other ingredients in the fridge and ensure that all the food is safe to eat.
Store raw food like meat, poultry, fish, sausages, bacon etc., in the bottom part of the fridge so that juices cannot drip on foods below. 2. Store ready-to-eat foods such as cooked meats, pies and dairy products such as cheese, butter, cream and yoghurt in the top part of the fridge.
In the low-humidity drawer, store anything that releases ethylene and rots easily. The open vents will allow the produce to "breathe," preventing premature spoilage and making your food last. Almost all fruits, with the exception of berries and watermelon, should be stored here, including unripe avocados.
We recommend that you keep your fresh, raw meat on the bottom shelf of the refrigerator, which usually offers ideal temperatures.
Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it.
A crisper drawer that is set to a high humidity helps to keep high-moisture foods like leafy greens “crisp” and can help prolong their lifespan. A fresh drawer's purpose is to store food at the lowest possible temperature without freezing it, making it ideal for raw meat, poultry and fish.
Keep your refrigerator clean and organized
We recommend that you keep your fresh, raw meat on the bottom shelf of the refrigerator, which usually offers ideal temperatures. Make sure to keep your cooked meat and any warm foods you're putting into the fridge to cool down far away from the raw meat.
Typically, the back and bottom of the fridge is the coldest part. This is because cold air sinks down, and the back of the fridge is farthest from the door. It's different for fridges with ice-making compartments at the top, which make the top colder.
Always keep raw and cooked food seperate
It's important to keep raw and cooked foods apart, ideally with the former in the coldest bottom drawer of the fridge and the latter on the top shelf. Remember to keep each in sealed packaging or containers too.
Because condiments typically have a longer shelf life, as well as preservatives, they are the perfect item to store on the refrigerator door. Other condiments that can be stored in the door compartments include pickles, olives, maple syrup, chocolate syrup, jam, peanut butter, and sauces like hot sauce.
Crisper drawers, sometimes called humidity drawers, are located at the bottom of the refrigerator and are designed for fresh produce storage.
Bottom Shelf: Always place raw meats and fish onto bottom shelves so they don't touch other food types.
Fresh, Fresher, Freshest
Fresher foods, such as store deli meats and cheese should be kept in the full width drawer or somewhere in the middle of the refrigerator to keep them nicely chilled and ready to serve. Store meats and fish in the lower compartments of the refrigerator.
The bottom shelves are the coldest parts of a fridge, as heat rises in a fridge the same way it does anywhere else. This makes the bottom shelves the best spot to keep raw meat cold, which is vital to keeping it fresh and avoiding harmful bacteria growth.
The Fresh Room is a cooler compartment that ensures freshness even if you frequently open the fridge door. It's the ideal place to keep green salad and dairy food, like cheese, as they will stay fresh for longer.
Ideal Storage Location: The bottom shelf of your refrigerator is the most suitable place to store raw meat. This placement serves two important purposes: Preventing Cross-Contamination: Placing raw meat on the bottom shelf prevents any drips or leaks from coming into contact with other food items stored below.
Meat is always best kept unwrapped. Store in the fridge on a plate on the bottom shelf of your fridge where it's coolest. Store away from other items. Keep different unwrapped meats apart and on separate plates.