Where should raw meat, poultry, and seafood be stored in relation to ready-to-eat food?

Storing raw meat, poultry, and seafood below ready-to-eat food is crucial for food safety. This practice helps to prevent cross-contamination. When raw proteins are stored above items that are ready to eat, any juices that leak from the raw products could drip onto the ready-to-eat foods, potentially carrying harmful pathogens that can cause foodborne illnesses.

In kitchens and food storage areas, the goal is to maintain a chain of safety that keeps any contamination risks as low as possible. By placing raw meat, poultry, and seafood on lower shelves, it minimizes the risk of contaminating foods that will not receive further cooking before consumption. This approach complies with food safety guidelines set by organizations such as the USDA and the FDA, which emphasize the importance of proper food storage hierarchy.