Where should raw meat be stored in the fridge to prevent cross contamination?

• A. Top shelf
• B. Bottom shelf
• C. Door
• D. Middle shelf

Answer: (B)

Storing raw meat on the lowest shelf is best because it prevents its juices, which can contain bacteria, from dripping onto other foods. Gravity means any leaks will fall downward, so keeping raw meat on the bottom shelf minimizes the chance of contaminating ready-to-eat items stored above or nearby. The door is not reliable due to temperature fluctuations and higher moisture; the middle or top shelves still risk contact if juices escape. Using a tray or leak-proof container on the bottom shelf adds an extra layer of protection and helps keep the fridge clean, with the temperature kept at or below 4°C (40°F).