Which food storage practice helps minimize cross-contamination?

Separating raw and ready-to-eat foods is a crucial food storage practice that significantly minimizes the risk of cross-contamination. This practice is based on the understanding that raw foods, especially meats, poultry, and seafood, can harbor harmful bacteria that can contaminate other foods if they come into direct contact. By keeping these items separated, it's far less likely that any pathogens present in raw foods will transfer to ready-to-eat items, which are typically consumed without further cooking.

Maintaining this separation is especially important in both storage and preparation areas within a kitchen. For example, storing raw meats on the bottom shelf of the refrigerator prevents any juices from dripping onto fruits, vegetables, or other ready-to-eat foods located on higher shelves. This principle of separation not only helps to ensure food safety but also improves overall health outcomes by preventing foodborne illnesses that can arise from cross-contamination.

Other practices, while beneficial in food safety, do not address the specific issue of cross-contamination as effectively as separating raw and ready-to-eat foods.