AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hi,
I have a problem with food storage in refrigerators, there must be frozen row meat, milk products, fruits, fish, vegetables, half finished meals...
Is there any rule of storage - what can be in storage together, and what should be put on top, what on bottom
Answer Hi Dragan,
Here are a some general guidelines to ensure maximum freshness and safety:
1. Place any cooked foods and leftover dishes above raw meat, poultry or seafood.
2. Store all raw meat, poultry, fish and seafood products on the bottom shelf of the refrigerator. Leave these products in their original packaging and also place inside a plastic bag to prevent any leaking juices dripping on other foods.
3. Store fruit and vegetables separately. Vegetables should be stored in the warmest part of the refrigerator (bottom drawers), as they require a storage temperature of about 50°F (10°C).
4. Do not store eggs in the egg trays on the inside of the refrigerator door. The temperature here is higher than other parts of the fridge and fluctuates with frequent door opening. Keep eggs in their original carton and place near the top of the fridge.
5. Store fruit drinks, bottled drinks, products in jars, sauces, condiments and generally products with a longer shelf life on the shelves and in the compartments on the inside of the refrigerator door.
If you have additional questions, please let me know.
