Where should raw or uncooked food be stored in relation to ready-to-eat food?

Raw or uncooked food should be stored below ready-to-eat food to prevent cross-contamination. When raw food, such as meats, poultry, or seafood, is placed above ready-to-eat items, any drippings or juices that escape from the raw food can contaminate the food that is safe to eat without further cooking. Storing raw food below ensures that any potential contaminants do not come into direct contact with food that will not be cooked before consumption, thereby maintaining food safety standards.

This practice is a fundamental principle in food safety, as it helps to minimize the risk of foodborne illnesses caused by bacteria that thrive in raw foods, such as Salmonella or E. coli. It is essential in a food handling environment, such as a restaurant or food service setting, to follow these guidelines to ensure that food is prepared and served safely.