Is there a proper order to store raw meats in refrigerator fish seafood whole cuts of beef pork ground poultry an industrial refrigerator?

1. Top Shelf:

- Store ready-to-eat foods such as cooked leftovers, fruits, and vegetables.

2. Middle Shelf:

- Place whole cuts of beef, pork, and lamb. These larger items can be stored uncovered as they are less prone to cross-contamination.

3. Third Shelf:

- Store ground poultry and ground meat. Keep them covered to prevent their juices from dripping onto other foods.

4. Bottom Shelf:

- Reserve this shelf for raw fish and seafood. These items should be stored in airtight, leak-proof containers to prevent their odor from spreading to other foods.

5. Door:

- Use the door for condiments, spreads, and other shelf-stable items that do not require strict temperature control.

6. Designated Drawers:

- Some refrigerators have designated drawers for meat and fish. If available, use these drawers for storing raw meats and fish to keep them separate from other foods.

7. Industrial Refrigerators:

- Industrial refrigerators may have designated sections or shelves for different types of food items, including meat, fish, and poultry. Follow the specific guidelines provided by the manufacturer of your industrial refrigerator to ensure proper storage.

Additional tips:

- Always store raw meats and poultry below cooked foods to avoid cross-contamination.

- Keep raw meats and poultry covered at all times to prevent their juices from dripping onto other foods.

- Use separate cutting boards, utensils, and platters for raw meats, poultry, fish, and seafood to avoid cross-contamination.

- Practice good hygiene by washing your hands thoroughly with soap and warm water after handling raw meats, poultry, fish, and seafood.