What is the correct order for storage of items in a refrigerator from top to bottom?

The correct order for storing items in a refrigerator from top to bottom emphasizes the importance of food safety and the prevention of cross-contamination. The rationale behind this arrangement is based on the cooking temperatures necessary to kill harmful bacteria.

Starting with ready-to-eat foods on the top shelf allows these items to be more easily accessible and minimizes the risk of contamination from drippings or spills from raw foods stored above them. When food is prepared and ready to eat, it is essential to prevent any potential pathogens from raw items that could lead to foodborne illness.

Following ready-to-eat foods, the next layer contains items that cook to lower temperatures, such as those cooked to 145 °F, followed by items that cook to 155 °F, and finally, those that require cooking to the highest temperature of 165 °F. This arrangement ensures that the raw foods that pose the highest risk of harboring pathogens are stored at the bottom, reducing the chance of contaminating other foods with harmful bacteria. This strategy underscores the critical concept of storing food in a manner that prioritizes food safety and minimizes risks associated with foodborne illnesses.