What is the correct order of food storage in a refrigerator to prevent cross-contamination?

The correct order of food storage in a refrigerator is crucial for preventing cross-contamination, which can lead to foodborne illnesses. The recommended sequence starts with ready-to-eat foods at the top, ensuring that these foods, which will not undergo any cooking process to kill pathogens, are protected from drippings and contamination from raw foods below.

Following ready-to-eat foods, seafood can be stored, as it is more prone to spoilage and contamination than whole cuts of meats. Then, whole cuts of meat should be placed, as they can be cooked to a safe temperature, minimizing the risk of illness. Ground meat is positioned next because it has a higher surface area and is more likely to harbor bacteria due to the grinding process. Lastly, poultry is placed at the bottom, as it typically carries a higher risk of contamination from pathogens like Salmonella.

This hierarchical arrangement, with the most vulnerable foods at the top and the raw proteins at the bottom, effectively prevents juices from raw meats and seafood from dripping onto ready-to-eat foods, thereby reducing the risk of foodborne illnesses.