Where should raw meat be stored in the refrigerator?

• A. In the produce drawer to keep it fresh.
• B. On the bottom shelf to prevent juices from dripping onto other foods.
• C. On the top shelf for easy access.
• D. In the freezer compartment only.

Answer: (B)

Preventing cross-contamination from raw meat juices is the key idea. Raw meat can carry bacteria that cause foodborne illness, so its juices must stay away from other foods, especially ready-to-eat items. Storing raw meat on the bottom shelf in a leak-proof container or tray keeps any drips contained and prevents them from reaching foods stored above or nearby. The bottom shelf is also typically the coldest part of the fridge, which helps keep the meat safely chilled without risking contact with foods you plan to eat without cooking.

The other options don’t fit this safety goal. The produce drawer is designed for fruits and vegetables and often has higher humidity, which isn’t suitable for catching drips or containing juices. The top shelf risks contamination if any juices drip down onto foods stored below or nearby. The freezer compartment is for long-term storage and is not appropriate for fresh meat that you’re refrigerating for short-term use.