What is the proper storage order for foods in the refrigerator?

The proper storage order for foods in the refrigerator is critical for preventing cross-contamination and ensuring food safety. The correct answer emphasizes a hierarchy based on the risk of pathogenic bacteria in various food types.

Ready-to-eat foods should be stored on the top shelves of the refrigerator because they require no further cooking to be safe for consumption. This placement minimizes the risk of drips or spills from raw items contaminating these safe foods.

Following ready-to-eat foods, seafood and whole cuts of beef and pork are less likely to harbor dangerous bacteria compared to poultry. Poultry, specifically chicken and turkey, is most frequently associated with pathogens like Salmonella and Campylobacter and should be stored at the bottom of the refrigerator. This prevents any juices that may leak from raw poultry from contaminating foods stored below it.

This logical arrangement prioritizes safety by considering the likelihood of contamination associated with different food types, thus protecting consumers from foodborne illnesses.