Ace the Ontario Food Handler Certification 2025 – Serve Up Success!

Storing raw meat correctly is crucial for preventing cross-contamination and ensuring food safety. The best practice is to keep raw meat in its original packaging and place it on the bottom shelf of the refrigerator. This method is recommended because it minimizes the risk of juices from the raw meat dripping onto other foods, which could lead to contamination.

The bottom shelf is the coldest part of the refrigerator, making it ideal for keeping raw meats at a safe temperature. Keeping raw meat in its original packaging helps maintain its freshness and prevents exposure to air, which can lead to spoilage. Additionally, storing it on the bottom shelf keeps it separated from ready-to-eat foods, thereby reducing the likelihood of cross-contamination that can cause foodborne illnesses.

Other storage methods may not provide the same level of safety or may increase the risk of contamination. For instance, storing raw meat on the top shelf or the middle shelf alongside cooked food can lead to spills and contamination of those foods. Using a bowl covered with plastic wrap may not provide enough protection against cross-contamination and doesn’t address the risk of drippage either.