How should raw meat and poultry be stored in the refrigerator?

Raw meat and poultry should be stored below ready-to-eat foods in the refrigerator to prevent cross-contamination. This practice is essential for food safety as it ensures that any liquids or juices that may leak from the raw meat or poultry do not drip onto ready-to-eat items, which could be contaminated. Ready-to-eat foods, such as salads or deli meats, are already prepared for consumption and should be kept safe from any potential pathogens that are often present in raw meat and poultry.

Storing raw meat and poultry on the top shelf or above ready-to-eat foods poses a risky situation, as the likelihood of contamination increases significantly. The freezer option is not applicable for proper refrigeration storage, as it involves maintaining significantly lower temperatures intended for long-term storage rather than immediate use in meal preparation. Therefore, the practice of storing raw meat and poultry below ready-to-eat foods is a crucial step in maintaining food safety in the refrigerator.