Top or highest shelf for cooked and ready-to-eat foods must be stored.
Raw and cooked foods should be kept separate in the refrigerator. Bacteria from raw food could indeed contaminate chilly cooked food, and if the food is not thoroughly cooked again, the bacteria could indeed multiply to dangerous levels. Avoid refrozen thawed food as a general rule. Food poisoning bacteria are more likely to be present in food that has been frozen a second time. The risk is determined by the state of the food once frozen, as well as the way the food is treated between thawing as well as refreezing. Once thawed, raw food should not be refrozen.
Raw food should always be stored in sealed as well as covered canisters at bottom of the fridge. Keep raw foods on top of cooked foods to prevent liquids like meat juices from dripping down as well as contaminating this same cooked food.
The temperature in your refrigerator should be 5 °C or lower. The minimum temperature should not be higher than -15 °C. Check the temperature of your refrigerator with a thermometer.
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