What is the proper preventive storage measure to avoid cross-contamination from drips from raw poultry?

• A. Store raw poultry on the bottom shelf to prevent drippage onto ready-to-eat foods.
• B. Store poultry adjacent to ready-to-eat foods.
• C. Mix poultry with ready-to-eat foods in same container.
• D. Keep poultry in room-temperature storage.

Answer: (A)

Preventing cross-contamination from drips from raw poultry comes from keeping raw poultry on the bottom shelf so its juices can’t reach ready-to-eat foods. When raw poultry is kept on the lowest level, gravity helps keep any liquids contained and away from items that won’t be cooked before use, reducing the chance that pathogens on the poultry will contaminate foods that are consumed without further cooking. Using a leak-proof tray or container to catch drips adds an extra layer of protection and helps keep the whole refrigerator clean. Remember to refrigerate at 41°F (5°C) or below to slow bacterial growth. Storing poultry next to ready-to-eat foods, mixing juices with other foods, or leaving poultry at room temperature all increase the risk of contamination and foodborne illness.