Which food item should be stored at the lowest shelf in a refrigerator?

Raw poultry should be stored at the lowest shelf in a refrigerator to prevent the risk of cross-contamination. The juices from raw poultry can drip onto other foods stored on lower shelves, potentially carrying harmful bacteria like Salmonella or Campylobacter. Keeping raw poultry on the lowest shelf minimizes this risk, as it ensures that any drips do not contaminate ready-to-eat foods, such as vegetables or dairy products, that are stored higher up.

Moreover, refrigeration is crucial in slowing the growth of bacteria, but it doesn’t eliminate it. Thus, proper storage practices in the refrigerator are vital in food safety. The guidelines recommend that foods are organized by their level of risk, with the raw meats and poultry at the bottom and ready-to-eat foods at the top. This arrangement is essential to maintain safe food handling practices and protect public health.