Properly cool food that is hot before refrigerating. Food that is too hot when placed in the refrigerator can elevate the temperature of surrounding items. Use small shallow containers, ice baths, quick chill, stirring liquid food, etc.
Store cold food items at a refrigerator temperature (40°F or lower) to stay below the 45°F temperature danger zone.
Store raw meat (beefS) above pork and pork above poultry. Proper storage prevents cross contamination. Store ready-to-serve foods in separate units or above the raw foods.