When storing food in a refrigerator or a walk-in cooler:

• Keep raw meat, poultry, fish, and seafood on the bottom shelf, away from cooked or ready to eat food.

• Store raw fruits and vegetables and foods that will be reheated on the middle shelves.

• Store cooked and ready-to-eat foods on the top shelves.

• Protect all food from contamination by means of intact food approved packaging and containers, with tight-fitting lids. This will help protect food from any splashes, drips, or debris that may contaminate it.

• Cool hot food prior to transferring to cold storage units, to ensure temperatures of the storage compartment do not go above 4°C.

• Avoid over-packing the unit, as airflow is crucial for maintaining proper temperatures.

These simple steps can help prevent contamination and keep food safe.