In general, you may wish to take more proactive measures to rapidly cool food. See also What are some techniques to cool down a dish so that we can store it in the refrigerator safely? GdD is right, the coldest part is usually the back of the top shelf as the coldest air blows directly on it.
The counter intuitive point is: the cold air won't survive long enough to make it to the bottom unless all the shelves and food in its path are at least as cold.
Otherwise, the top of the fridge would remain warmer and all the cold would settle in the bottom. The fridge is not an ideal system, for the chimney effect of the cold air to work fast enough to make the bottom coldest, the temperature gradient in fridge would need to be a lot higher which would mean a badly designed fridge.
Fridges usually blow coldest AIR at the top and it slowly works its way down and form a gradient. Only after the top shelf has had a chance to cool down to the incoming cold air temperature do the lower shelves stand a chance of getting cold.
If you find the milk slightly frozen, move it DOWN a shelf and it stops from partial freezing. Often the back of the fridge is the coldest, and the bottom is colder than the top if the fridge isn't too full.
The door isn't quite as well insulated, and when you open it the front gets warmed up a little more than the back. It's reasonably common to find things frozen at the back of the fridge, especially on the bottom shelf, while the rest of the fridge is at the desired slightly above freezing temperature.
If the fridge is more full, the top may be colder because all the food is blocking the cold air from actually getting to the bottom. If you have drawers at the bottom, though, they're likely to be warmer in practice, because they get periodically warmed when you open them, and are slower to cool back down since they're mostly cut off from direct air flow.
Beyond that, wherever the cold air is being pumped into the fridge is the coldest. The vents should be visible, and you can feel for cold air flowing while the fridge is running. But the vents are usually at the top, not right next to a shelf, so that the air can flow around instead of freezing whatever's right in front of it. Depending on your fridge, it may or may not be possible to stick something right in front of the vent.
Sign up to join this community. The best answers are voted up and rise to the top. The fridge is the only place in the kitchen that you can guarantee this. If you can maintain a constant temperature elsewhere in the kitchen then you could keep the eggs there. The Four C's of Food Safety. The food safety week is on , therefore one must never forget the Four C's — cleaning, cooking, chilling and cross contamination to protect your family against deadly germs.
To apply this principle to your fridge, place drinks and leftovers on your top shelf and raw meat and poultry at the bottom. This way, you won't risk contamination from meat dripping down. Never put milk or eggs in the refrigerator door, as that is the warmest area of your fridge.
Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods. Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. Shelves should be ordered from lowest cooking temperature to highest, going down. This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that won't reach that temperature. Typically, there's Veggies need a more humid environment than fruits do.
The other is often ideal for raw meats, seafood and poultry, not only because it's in the bottom and therefore coldest part of the refrigerator , but also because it keeps meat juices from potentially cross-contaminating other foods. If no drawer is available, seal meats in bags or put them in their own plastic bin on the bottom shelf in the back.
Never put meats on top because you then run the risk of dripping. Many refrigerators also have one of those long, skinny drawers that are intended for cheeses, deli meats and the like because they are a little colder than the rest of the appliance.
Don't wait to put hot leftovers in the refrigerator until after they've cooled down. That just gives the food more opportunity for bacteria growth at room temperature. Instead, place leftovers immediately in the fridge in a covered, sealed container.
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