To prevent cross-contamination, where should raw food be placed in relation to cooked food?

To prevent cross-contamination, raw food should be placed below cooked food. This arrangement is essential because raw foods, such as meat and poultry, can harbor harmful bacteria that pose a risk to food safety. When raw food is placed above cooked food, there is a risk that juices or drippings from the raw food might contaminate the cooked food, potentially leading to foodborne illnesses.

By keeping raw food below cooked food, any accidental spills or contamination are less likely to occur. Additionally, the separation of raw and cooked foods in storage helps to ensure that any bacteria present on raw items do not come into contact with foods that are ready to be consumed. This practice plays a vital role in maintaining food hygiene and safety standards in food handling and preparation environments.