it is imperative to provide food that is safe and of high quality in your home this starts with the correct food storage techniques avoiding cross contamination of cooked food and raw food requires that the two should not be stored in close contact with one another keeping all raw meats and seafood away from ready to eat foods to prevent cross contamination is the first step to healthy and safe food storage store fresh meat or fish in airtight containers or wrap in cling wrap and place on the bottom shelf of the refrigerator on a plate or tray to prevent any leakage food may have good quality in terms of appearance and taste but have a high bacterial count and be unsafe to eat thus it is imperative to follow safe handling and storage practices storage does not improve the quality of any food nor will it cause a significant decrease as long as the food is stored properly and used within the recommended time bacteria frequently get into food through careless food handling it is imperative to keep everything hands refrigerator freezer and storage containers clean follow these tips for purchasing and storing top quality foods that have been handled safely before storing any food in our hierarchy suggestion below remember these three general rules store raw meat and poultry in clean sealed containers on the bottom shelf of the fridge follow any storage instructions on the label and do not eat meat after its use by date keep cooked meat separate from raw meat and ready to eat foods in general refrigerating meat seafood when you get home from the grocery store or seafood market it is imperative to place meats and seafood immediately in the coldest part of the refrigerator or freezer always keep raw meats and seafood separate from cooked or ready to eat foods to prevent cross contamination store fresh meat or fish in airtight containers or wrap in cling wrap and place on the bottom shelf of the refrigerator on a plate or tray to prevent leakage refrigerator hierarchy for food safety 1 top shelves ready to eat rte cut or prepared foods that will not be cooked always tightly cover or keep food in a sealed container to prevent contamination 2 middle shelves fruits and vegetables that have not been cut or prepared 3 bottom shelves raw meat poultry and fish due to the severity of allergic reactions store shellfish separately