In a refrigerator, the food that should be stored above the others is cooked or ready-to-eat food , such as cooked bacon. Raw meats, including raw lamb kebabs, raw fish fillets, and partially cooked chicken, should be stored on the lower shelves or bottom of the fridge to prevent their juices from dripping onto and contaminating other foods. This arrangement helps avoid cross-contamination between raw and cooked foods, ensuring food safety.

Key Points for Refrigerator Storage:

• Top Shelf: Cooked or ready-to-eat foods (e.g., cooked bacon, leftovers, dairy products, and prepared salads) should be stored on the top shelf to keep them safe from contamination because they are not cooked again before eating.
• Middle Shelves: Items like butter, dairy products, and deli meats are often stored here.
• Bottom Shelf: Raw meats, poultry, and seafood should be stored at the bottom as this is the coldest area, and it prevents their juices from dripping onto other foods below.
• Always keep foods in sealed containers to further prevent cross-contamination.

This storage order ensures that foods requiring the highest cooking temperatures are stored lowest, and foods that won't be cooked again stay safely above.