Where should raw meat be stored in a refrigerator to minimize risks?

Storing raw meat on the bottom shelf of a refrigerator is important to minimize food safety risks. This placement helps prevent cross-contamination, as juices from the raw meat can drip onto other foods, especially those that are ready-to-eat or require minimal cooking. By keeping raw meat at the bottom, it ensures that any potential leakage does not contaminate items above it, such as fruits, vegetables, or cooked products that will not be cooked further.

Additionally, the bottom shelf tends to maintain a cooler temperature than upper shelves, which can help preserve the quality of the meat by slowing down the growth of harmful bacteria. Therefore, positioning raw meat on the bottom shelf is a critical practice in food safety management.