HUMAN NUTRITION

Detailed explanation-1: -Raw meat and fish should always be stored at the bottom of the fridge with no other ingredients to avoid contamination and any liquid from these products dripping down onto lower shelves.

Detailed explanation-2: -Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge.

Detailed explanation-3: -Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry. Wrap food properly before storing it. Leaving food uncovered can lead to cross-contamination.

Detailed explanation-4: -For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Detailed explanation-5: -Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.