Top Shelf: Ready to eat foods, leftovers, prepared salads, cooked meats, herbs. They should be covered or placed in sealed containers. They’re stored away from raw foods to prevent cross contamination.
Middle Shelf (Shelves): Continuing with leftovers, dairy products, eggs, cream, yogurts, cooked meats.
Lower Shelf: Raw meats, poultry, fish. They should be individually wrapped or in sealed containers. These foods should be stored at the lower shelf to prevent drippings and cross contamination into other foods.
Fruit and Vegetable Crisper: Fruits and vegetables. Drawer should be kept closed. The crisper drawer is intended to extend the life of your fruits and vegetables. Be careful not to stock this drawer too tightly to allow adequate ventilation.
Julie Tang Nutrition 