In which order should raw food be stored in the refrigerator from top to bottom?

The correct order of storing raw and cooked foods in the refrigerator is critical for preventing cross-contamination and ensuring food safety. Cooked ready-to-eat foods should be stored on the top shelf, as they are less likely to be contaminated by drips from raw foods.

Following that, raw fish can be placed below cooked foods, as it is typically handled minimally when compared to proteins like poultry and ground meat. Raw solid meats, such as beef or pork, should be stored below raw fish, as they carry a higher risk of pathogens that could drip onto the fish. Finally, raw ground meat should be at the bottom to minimize the risk of any juices dripping onto other items, particularly since ground meat often has a higher bacterial load due to the grinding process.

This organization effectively reduces the risk of cross-contamination, ensuring that cooked foods remain safe for consumption and that any potential contamination from raw foods does not affect them.