Stop Storing Your Frozen Chicken Like This (It Could Be Dangerous)
Where and how you store raw chicken in your fridge matters more than most people realize. A simple mistake can lead to cross-contamination and foodborne illness.
By making a few easy adjustments, you can keep your kitchen safer, your food fresher, and your meals free from harmful bacteria.
Don't store chicken on the middle shelf
Many people toss raw chicken onto a middle shelf after grocery shopping. That's risky. Chicken juices can drip onto other foods below, especially produce or ready-to-eat meals.
Always store raw poultry on the lowest shelf to prevent contamination. It’s a small change that can make a big difference in food safety.
Use a container or tray
Even when stored low, raw chicken should be contained. Keep it in a large bowl, sealed storage container, or rimmed baking sheet.
This catches any leaks or drips and prevents them from spreading. It also makes cleanup much easier if a package leaks.
Keep your fridge organized by cooking temperature
Professional kitchens follow a simple rule: the higher the cooking temperature a food requires, the lower it should be stored.
That means cooked foods at the top, then seafood, beef, and pork in the middle, and raw poultry at the bottom. This system prevents bacteria from raw meat from contaminating foods that won't be cooked again.
A matter of habit
Storing chicken properly isn't complicated, it's just a matter of habit. Always keep it on the bottom shelf and use a tray or container.
These small adjustments can prevent foodborne illness, protect your family, and make your kitchen a safer, more efficient space.