Which is an acceptable way to store raw poultry?

Storing raw poultry on the bottom shelf of the refrigerator is the safest practice for preventing cross-contamination. The bottom shelf is the ideal location because it minimizes the risk of raw juices dripping onto other foods, which could lead to foodborne illnesses. Raw poultry can harbor harmful bacteria such as Salmonella and Campylobacter, which can contaminate other foods if proper precautions are not taken.

The bottom shelf is usually the coldest part of the refrigerator, which helps maintain the poultry at a safe temperature. It's also important to store raw poultry in a way that prevents it from coming into contact with other foods. Using container options or storing it on a solid surface helps ensure that any juices from the poultry do not leak onto other foods, ensuring safety throughout food storage practices.