What is the recommended storage practice for raw meat and poultry to prevent contamination?

The recommended storage practice for raw meat and poultry is to store them on a shelf below other food. This practice is crucial in preventing cross-contamination, which can occur when juices from raw meat and poultry drip onto other foods, especially those that are ready to eat. Keeping raw meat and poultry on a lower shelf ensures that any potential drips do not contaminate foods that won't be cooked further, reducing the risk of foodborne illness.

The temperature for storage of raw meat and poultry is also important, typically being around 40°F or lower in the refrigerator. Therefore, options suggesting a higher temperature, such as 50°F, do not meet food safety standards. Additionally, while using tightly sealed containers can help reduce contamination, it does not address the critical aspect of preventing raw meat from dripping onto other foods. Storing raw meat above other foods only increases the risk of contamination, making it an unsafe practice. This organization within the refrigerator is essential for food safety.