In the refrigerator, where must raw meats, poultry, and seafood be placed to prevent cross-contamination?

On the lowest shelf

Preventing cross-contamination is a fundamental safety protocol in handling raw animal products within refrigeration units. Raw meats, poultry, and seafood inherently carry potential pathogens that can transfer to other foods. To mitigate this risk, the universal guideline is to store these items on the lowest shelf inside the refrigerator. This physical placement ensures that if any juices drip or leak from the packaging—even if individually bagged—they will flow downwards onto the refrigerator floor or lining, rather than dripping onto ready-to-eat foods, produce, or cooked items stored on shelves beneath them. This systematic organization acts as a crucial physical barrier against pathogen transfer, which is vital for controlling bacteria like *Listeria* and preventing foodborne illness.