Where should raw meats be stored in a refrigerator relative to ready-to-eat foods to prevent contamination?

• A. Above ready-to-eat foods to keep them separate.
• B. Below or away from ready-to-eat foods to prevent drip contamination.
• C. In the same shelf as ready-to-eat foods.
• D. In the freezer section separate from ready-to-eat foods.

Answer: (B)

Keeping raw meats on the bottom shelf or away from ready-to-eat items prevents drips from contaminating foods that won’t be cooked before eating. Raw juices can carry bacteria, and gravity makes those juices fall downward. By placing raw meats on the lowest shelf, any potential drips stay below the ready-to-eat foods, reducing the chance of cross-contamination. Storing raw meat above or on the same shelf as ready-to-eat foods would risk transferring bacteria, which is why the bottom placement is the best practice. If possible, keep raw meat in a sealed container to add another layer of protection.