State Food Safety Practice Exam

What is the best practice when storing raw meat in a refrigerated unit?

1. On the bottom shelf

2. In covered containers on the top shelf

3. On the middle shelf

4. With other products

The correct answer is: On the bottom shelf

Storing raw meat on the bottom shelf of a refrigerated unit is considered best practice for several important reasons. The primary concern is to prevent cross-contamination, which can occur when juices from raw meat drip onto other foods. By placing raw meat on the bottom shelf, any potential drippings are contained and do not contaminate ready-to-eat foods or other items stored below, thus minimizing the risk of foodborne illnesses. Additionally, storing raw meat on the bottom shelf helps maintain appropriate temperatures throughout the refrigerator. Cold air typically settles at the bottom, ensuring that meat is kept at a consistent, safe temperature. The other storage options pose risks; for example, placing raw meat in covered containers on the top shelf could lead to dripping, which can contaminate other foods. Storing it on the middle shelf doesn’t offer the same safeguards against drips affecting other products that are more vulnerable to contamination. Lastly, keeping raw meat with other products, especially ready-to-eat items, significantly increases the risk of cross-contamination and is not aligned with food safety protocols. Therefore, ensuring that raw meat is stored on the bottom shelf is the safest practice.