How should food be stored to minimize cross-contamination?

Storing food properly is crucial for minimizing cross-contamination, which can lead to foodborne illnesses. The correct approach is to place raw food below cooked food in the refrigerator. This method is important because it prevents any potential drippings or leaks from raw food—such as meats, poultry, or seafood—from contaminating ready-to-eat, cooked food items.

In a refrigerator, raw foods can release liquids that may contain harmful pathogens, which could transfer to cooked foods if placed above them. Keeping raw items on the lower shelves ensures that the cooked foods are protected from any potential contamination, thereby maintaining safe food handling practices.

Other options would contribute to an increased risk of cross-contamination, such as storing all items together in one container, which would allow for direct contact between raw and cooked foods, potentially spreading harmful bacteria. Similarly, having cooked food above raw food or storing items in the same area on the counter fails to provide the necessary separation to keep food safe. Proper storage is a key element of food safety protocols, essential for preventing foodborne illnesses.