How should raw meats be stored in relation to other foods?

Raw meats should always be stored below ready-to-eat foods in order to prevent cross-contamination, which is a critical food safety practice. When raw meats are placed above other foods, there is a risk that juices from the raw meat could drip onto ready-to-eat items, such as fruits, vegetables, or cooked foods. This can lead to the transfer of harmful bacteria, such as Salmonella or E. coli, which can cause foodborne illnesses.

By storing raw meats on lower shelves, you minimize the potential for contamination. This strategy aligns with food safety guidelines that emphasize keeping raw items separate from those that are ready to be consumed. The practice not only protects consumers but also helps to maintain a more hygienic food preparation environment, reducing the overall risk of illness.