Raw meat should always be stored on the bottom shelf of the refrigerator in a sealed container or on a plate to prevent juices from dripping onto other foods and causing cross-contamination. The bottom shelf is the coldest part and helps maintain optimal cooling, while placing raw meat below ready-to-eat foods like cheese or salad prevents the spread of harmful bacteria. The refrigerator temperature should be maintained at or below 4°C (40°F) for food safety.
Additional tips:
- Store raw meat in airtight packaging or sealed containers to contain any liquids.
- Use the First In, First Out (FIFO) system to rotate meat stock and avoid spoilage.
- Regularly clean the bottom shelf of the refrigerator to reduce bacterial growth.
- Avoid storing raw meat above cooked or ready-to-eat foods.
In summary, store raw meat on the lowest shelf, well wrapped or in sealed containers, away from other foods to ensure safety and hygiene.