How should raw poultry be stored to prevent cross-contamination?

• A. On the top shelf of the refrigerator in leak-proof containers, separated from ready-to-eat foods, at 40°F (4°C) or below
• B. In the pantry at room temperature
• C. On the bottom shelf of the refrigerator in leak-proof containers, separated from ready-to-eat foods, at 40°F (4°C) or below
• D. In the freezer at 0°F

Answer: (C)

Preventing cross-contamination starts with keeping raw poultry separate from foods that won’t be cooked before eating. The safest fridge storage places raw poultry on the bottom shelf in a leak-proof container, and keeps it at 40°F (4°C) or below. This setup uses gravity to prevent its juices from dripping onto other foods and confines any leaks to a single, contained area away from ready-to-eat items. The cool temperature slows bacterial growth, adding another layer of safety. Alternatives fall short: room-temperature storage invites rapid bacterial growth; storing on a higher shelf risks drips contaminating foods below; while freezing raw poultry stops growth and is fine for long-term storage, it isn’t addressing cross-contamination in the refrigerator during typical, short-term storage.