"Raw and cooked foods must not be stored together"

safety sign and magnets

Incorrect storage of food can cause spoilage and food poisoning. Food should be kept below 5°C or above 60°C to avoid the 'temperature danger zone', where bacteria multiply fastest. High risk with food includes meat, poultry, eggs, smallgoods, dairy products, cooked rice, pasta and prepared salads. It is best not to refreeze food which has been frozen and thawed once. Store raw food separately from cooked food.

On the net it's available to buy also magnets and safety signs for fridges and freezers.