Placing food in the fridge or walk-in cooler correctly is an essential part of protecting food from cross-contamination during storage. Remember: High-risk hazardous foods are the most likely to harbor pathogens. Ready-to-eat and cooked foods have already undergone the cooking process; therefore, considering cooking, processing, and storing was done correctly, this category should be rendered safe for consumption. Uncooked raw fruits and vegetables are also lower risk; however, since they have not been cooked, they may still be a possible medium for microorganisms. Typically, we want to place the most hazardous foods (usually raw animal products and animal by-products), on the bottom shelf. This will ensure they remain separate from cooked and ready-to-eat foods, minimizing the chance of contamination. Placing high-risk hazardous foods on the bottom also prevents blood and other juices from dripping onto and contaminating less hazardous food items, if a leak or spill occurs. You've done well with the topics in this module, but we have saved one of the most critical for last - handwashing! Keep going to learn more.