Which type of food should be stored at the top shelf in a refrigerator?

Ready-to-eat foods should be stored on the top shelf of a refrigerator because this shelf typically has the most stable temperature and is least likely to be affected by spills or cross-contamination. Placing these foods here helps minimize the risk of foodborne illness, as they are already prepared and ready for consumption without further cooking.

In contrast, raw meats are best kept on the bottom shelf to prevent any juices from dripping onto other foods, which could lead to cross-contamination. Vegetables do not need to be kept at such a high elevation and are usually stored in a crisper drawer designed to maintain humidity. Condiments can be stored on any shelf but are often kept in the door of the refrigerator where the temperature fluctuates more than the interior shelves. This storage organization helps maintain food safety and ensures that ready-to-eat items are easily accessible for consumption.