Which food storage practice should be followed first?

When it comes to food storage practices, the priority is often given to refrigerated foods because they tend to be the most perishable. Refrigerated items, such as dairy products, eggs, and certain meats, are at a higher risk of bacterial growth if not stored properly and promptly. By placing these items in the refrigerator first, you maximize their safety and extend their shelf life, preventing foodborne illnesses that can occur from keeping perishable items at improper temperatures.

The other categories of food storage are important as well, but they typically do not require the same level of urgency as refrigerated items. Frozen foods, while also requiring prompt storage, can maintain their quality for longer periods if left out for a short time. Dry and packed foods have an even longer shelf life and can usually wait to be stored without immediate risk of spoilage, making refrigerated food the top priority in food storage practices.