Where should raw meat and poultry be stored in a refrigerator?

Storing raw meat and poultry on the bottom shelf of a refrigerator is the best practice for food safety. This placement helps prevent cross-contamination, an important aspect of food handling, as raw juices from meat can drip onto other foods, especially those that are ready-to-eat or cooked. Keeping raw meat and poultry on the bottom shelf minimizes the risk of these juices coming into contact with foods such as vegetables or prepared meals that won't be cooked further.

In addition, the bottom shelf generally maintains a more consistent and cooler temperature than other areas in the fridge, which is crucial for preserving the freshness and safety of raw meat and poultry. By following this practice, food handlers can ensure they are keeping their food environment safe and reducing the likelihood of foodborne illnesses.