Where Raw Meat, Leftovers and Dairy Belong in Your Bertazzoni Refrigerator

A beautiful refrigerator can still be a food safety problem if the wrong things sit in the wrong places. Raw juices drip, warm leftovers raise the temperature around them, and a crowded door hides what has been there for weeks. A clear layout solves most of it.

Building the Zones

Think from bottom to top. The lowest sealed drawer or shelf is for raw meat, poultry and fish in leak-proof containers or trays with a lip. Above that go dairy and eggs. The upper shelves are best for cooked leftovers, drinks and ready-to-eat food. Produce lives in the crisper drawers, separated if you can manage it, because some fruit gives off gas that speeds up spoilage in vegetables.

• Never stack raw meat above anything that will not be cooked.
• Use shallow containers so leftovers cool quickly.
• Label cooked food with the date it went in.
• Keep eggs on a shelf rather than in the door.

Holiday and Party Weeks

Thanksgiving, Christmas and backyard gatherings fill the refrigerator to the brim. Thaw a turkey on a tray on the lowest shelf, never on the counter, and give it plenty of days. Do not wedge platters tight against the rear vents. If you need extra space, place drinks in a cooler with ice so the door stays closed more often.

Cleaning Spills Right Away

Wipe raw juices with hot soapy water and then a sanitizing solution suitable for food surfaces. Remove and wash shelves and bins when a spill reaches them. A lingering smell is often a sign of a hidden leak behind a bin.

If you notice warm food, a bitter smell, or condensation pooling where it should not, test the temperature before you serve anything. When in doubt, throw it out.

When to Call

If a thermometer shows the cabinet is not holding a safe temperature, we can diagnose the cooling problem promptly. We quote the price first in writing and stand behind our work with a 30-day warranty. See refrigerator repair and the service area page.