This is to stop them touching or dripping onto other foods and to prevent cross-contamination. Often these steaks have been sitting in the meat case exposed to oxygen throughout the day. Fruits need a drier environment than vegetables, so it’s best to keep your fruit and veggies in separate compartments. Ideally, store raw and ready-to-eat food : in separate fridges, freezers and display units. Keep raw meat, poultry, and fish away from other foods so they don't contaminate them. The ideal temperature should be around 35 F, but no higher than 40 F. Handling Food Safely. Meat that has just been cooked can be left out for up to two hours, no longer as bacterial can begin to grow especially in hot whether. How many people do you know who keep raw bloody meat in a container too small so it drips? (There’s also a health advantage to storing meat here.) https://www.realsimple.com › ... › shopping-storing › food › how-to-store-meat No fresh meat should be left out of the fridge for more than an hour. Raw meat should never be in contact with food that is ready to be eaten. Meat and poultry can be refrigerated in this type of wrapping but only for 1-2 days. The wrong conditions can lead to unpleasant consequences, like spoilage, mold growth, and even bug infestation. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. The salt tends to make the fat turn rancid very quickly when frozen. A refrigerator should be at 40 degrees Fahrenheit or colder. It’s a good place to store meat, fish, and eggs. With so many people eating pork, it is important that you know how long pork will keep in the fridge before it spoils. Make sure you rotate stock and use the oldest food first. Raw steak can last anywhere from 2 days to two weeks in your refrigerator. Salad Drawers. Combat oxygen. Mostly the raw meat will transfer its germs and whatever to the cooked meat, which you just made safe by cooking. Carefully separate the two categories, using trays and plates to avoid cross contamination. Alice revealed that until you open it, ketchup can be stored in the cupboard - but once it is open, it should go into the fridge to keep it fresh. Cooked meats such as roasts will last four or five days in the fridge. Then, when the power goes out, you can put those bottles in your fridge for extra cooling. Keep hot food in an oven or on a stove, above 60 o C until you are ready to serve. In general, you should consume refrigerated meat within four days of purchase. Further, you'd store the meat on the bottom shelf of the fridge, and the ready-to-eat food above it—just in case the meat leaks juices out, it won't be able to drip onto the ready-to-eat foods. You may extend the shelf life of meat by removing the retail packaging and rewrapping the meat in foil. Most of the fresh meat and poultry sold in stores today are in this type of packaging. After that, the item should be consumed or re-wrapped tightly and frozen. I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication), and more water will escape (causing dryness which probably slows bacteria multiplication, but toughens the meat, so let's consider dryness to be bad; I'm not making beef jerky). As long as everything's covered I don't suppose it really matters except that it's usually colder at the bottom so foods which go off easily are best kept lower down. 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