What is the best storage method for raw poultry in relation to other foods?

Storing raw poultry on the bottom shelf is the best practice for food safety. The rationale behind this method is to prevent cross-contamination. When raw poultry is stored above other foods, such as vegetables or ready-to-eat items, there is a significant risk that juices from the poultry could drip down and contaminate those foods, leading to foodborne illnesses.

By placing raw poultry on the bottom shelf, any potential drips or spills are contained, thereby protecting other foods from exposure to harmful bacteria that may be present in raw poultry. This storage method also ensures that food safety protocols are followed, as it helps maintain a clean and safe kitchen environment.

The practice of storing ready-to-eat food separately from raw poultry is also important to further reduce the risk of cross-contamination. Using separate containers for raw poultry can add another layer of protection, but the key principle remains the same: keeping raw poultry below other foods is critical for safe food handling.