When refrigerating meat, on which shelf should it be stored to be colder?

When refrigerating meat, on which shelf should it be stored to be colder?

• A. Top shelf in the front
• B. Bottom shelf in the back
• C. Middle shelf in the door
• D. Freezer compartment

Answer: (B)

Think about how a fridge distributes cold. The coldest air tends to settle near the back bottom of the unit, where the vents and cold wall are located. Putting meat on the bottom shelf toward the back keeps it in the coolest spot, helps maintain a safe refrigeration temperature, and reduces the risk of bacteria thriving. It also helps contain any juices so they don’t drip onto other foods. The top or front areas are warmer, and the middle shelf in the door is exposed to frequent warm air from opening the door, making those spots less cold. The freezer compartment is much colder and is meant for freezing, not for regular refrigerated storage.

Think about how a fridge distributes cold. The coldest air tends to settle near the back bottom of the unit, where the vents and cold wall are located. Putting meat on the bottom shelf toward the back keeps it in the coolest spot, helps maintain a safe refrigeration temperature, and reduces the risk of bacteria thriving. It also helps contain any juices so they don’t drip onto other foods. The top or front areas are warmer, and the middle shelf in the door is exposed to frequent warm air from opening the door, making those spots less cold. The freezer compartment is much colder and is meant for freezing, not for regular refrigerated storage.