When storing raw food, what is the recommended practice regarding placement in refrigeration?

The recommended practice for storing raw food in refrigeration is to place it below cooked food to prevent cross-contamination. This guideline is crucial because raw food, particularly meats, seafood, and poultry, can harbor harmful bacteria that could contaminate cooked foods if they are stored above them. By keeping raw items underneath, any potential drips, spills, or leaks from the raw food will fall onto shelves rather than onto the cooked food, thereby reducing the risk of foodborne illness.

This practice emphasizes proper food safety and hygiene, which are vital in food handling and storage. Additionally, it is important for raw food to be stored separately or in a designated area to avoid mixing it with ready-to-eat items, further ensuring that cooked foods remain safe for consumption.