How should food be stored in the refrigerator to prevent cross-contamination?

Storing raw foods below cooked foods in the refrigerator is essential for preventing cross-contamination. This practice helps ensure that any potential pathogens from raw foods, such as meat, seafood, or poultry, do not drip onto or contaminate ready-to-eat foods like leftovers or salads that are already cooked and safe to consume.

By keeping raw items on lower shelves, you create a physical barrier that minimizes the risk of juices from raw foods leaking and spreading contaminating bacteria to foods that are meant to be consumed without further cooking. This is a critical factor in food safety protocols, as it helps maintain the integrity of cooked foods and reduces the likelihood of foodborne illnesses.

Storing all foods on the same shelf or cooked foods below raw foods would increase the risk of cross-contamination. Using clear containers, while beneficial for visibility and organization, does not directly address the risks associated with improper placement of food within the refrigerator. Thus, the practice of placing raw foods below cooked foods is crucial for safe food storage.