Ace the CPFM Challenge 2026 – Whisk Your Way to Food Safety Mastery!

Storing raw meat below cooked and ready-to-eat foods in the refrigerator is essential for food safety. This practice minimizes the risk of cross-contamination. Raw meat can contain harmful bacteria, such as Salmonella or E. coli, which can drip onto other foods, especially those that are ready to eat and may not be cooked before consumption. It’s critical to ensure that raw meat is positioned on a lower shelf, thereby preventing any juices or contaminants from contaminating other foods. This recommendation aligns with food safety guidelines to help maintain the integrity of prepared dishes and reduce the risk of foodborne illness.

Other storage practices, such as keeping raw meat on the top shelf or in close proximity to dairy products, can increase the risk of cross-contamination. Additionally, storing raw meat in open containers would not adequately contain any juices, increasing the potential for splatter and cross-contamination in the refrigerator. Following the proper storage hierarchy is a key principle in maintaining a safe kitchen environment.