How should food storage areas be organized to prevent cross-contamination?

Organizing food storage areas to prevent cross-contamination is crucial for maintaining food safety. Storing raw foods below ready-to-eat foods on shelves is the correct practice because it minimizes the risk of drippings or spills from raw foods contaminating those that are ready to eat. When raw meats, poultry, seafood, or eggs are placed above cooked or ready-to-eat items, any leakage can introduce harmful pathogens onto those items that will not be cooked further, posing a significant food safety risk.

This hierarchy in storage is part of a broader food safety management system that includes proper temperature controls and preventive measures. Keeping raw foods at the bottom also aligns with food safety regulations and best practices, ensuring that all team members can easily understand and implement safe storage techniques.