How should raw meat be stored in relation to other food items in the refrigerator?

Storing raw meat on the bottom shelf of the refrigerator is essential for food safety. This practice helps to prevent contamination of other food items from any potential drips or leaks that could occur from the raw meat packaging. Raw meats can harbor harmful bacteria such as Salmonella or E. coli, which can pose a serious health risk if they come into contact with ready-to-eat foods or other items in the refrigerator.

By placing raw meat on the bottom shelf, it minimizes the risk of cross-contamination, ensuring that juices or liquids from the raw meat do not splash onto other foods, potentially contaminating them. This approach aligns with the principle of preventing foodborne illnesses, as it helps maintain a safer environment in the refrigerator for all food products.

Moreover, storing raw meats in a designated area reduces the chance of accidental contact with other foods, especially those that are consumed without cooking, such as fruits and vegetables. Proper storage practices are a foundational aspect of food safety and hygiene in any food handling establishment.