What is the proper way to store raw meat in a refrigerator?

Storing raw meat properly in a refrigerator is crucial for preventing foodborne illnesses and cross-contamination. The appropriate method is to keep raw meat on the bottom shelf, separated from ready-to-eat foods. This practice minimizes the risk of drippings from the raw meat contaminating other foods, particularly items that will be consumed without cooking, such as fruits and vegetables.

The bottom shelf is specifically chosen for raw meat because it is the lowest point in the refrigerator, reducing the likelihood of any potential leaks affecting other food items. Keeping raw meat contained and properly sealed helps further reduce cross-contamination risks.

In contrast, storing raw meat on the top shelf, next to ready-to-eat foods poses significant risks, as any juices from the meat can drip onto these safe-to-eat items. Placing raw meat in the vegetable drawer may not be ideal either, as it can lead to cross-contamination with produce and is not the designated area for raw meats. Finally, while storing meat in a covered container is a good practice, it is not sufficient on its own if the container is placed on a shelf where it could drip onto ready-to-eat foods. Hence, the emphasis on keeping raw meats on the bottom shelf is key to ensuring food safety