Raw Ground Meat should be stored

• A. Below whole and ground poultry
• B. On the same shelf as poultry
• C. Above whole and ground poultry
• D. In the freezer far from poultry

Answer: (C)

Cross-contamination prevention through fridge shelf order is the key idea. Poultry carries a higher risk of harmful pathogens, so it should be kept on the bottom shelf where any juices are least likely to reach other foods. Placing raw ground meat on a higher shelf keeps it above the poultry, reducing the chance that poultry juices will contaminate it if leaks occur. Always wrap or containerize raw products to further prevent leaks. Storing below poultry would expose ground meat to drips from the poultry, while storing on the same shelf increases the opportunity for cross-contamination; storing in the freezer far from poultry doesn’t address the immediate need to separate items properly on refrigerated shelves.