How should raw meats be stored in relation to cooked foods in a refrigerator?

Storing raw meats below cooked foods in a refrigerator is essential for preventing cross-contamination. Raw meats can harbor harmful bacteria that can contaminate other foods, especially those that are ready to eat, such as cooked items. By placing raw meats on a lower shelf, any juices or drips from the raw meat are less likely to come into contact with cooked foods. This practice minimizes the risk of foodborne illnesses caused by the transfer of pathogens.

In contrast, placing raw meats above cooked foods could lead to direct contamination, while storing them on the same shelf would also pose a risk if juices from the raw meat were to leak. Using a separate refrigerator for raw meats, while it would completely eliminate the risk of contamination, is often impractical for most households and food service operations. Therefore, the most efficient and safe method is to store raw meats below cooked foods in the refrigerator. This approach adheres to fundamental food safety principles, ensuring that food remains safe for consumption.