Where should raw meat be stored in the cooler?

Raw meat should be stored on the bottom shelf of the cooler primarily to avoid cross-contamination. Storing raw meat at the bottom prevents any potential drippings from contaminating other foods, especially those that are ready-to-eat or cooked, which are typically placed on higher shelves. This practice is vital in ensuring food safety, as it helps maintain the integrity of other products while reducing the risk of foodborne illnesses.

In a properly organized cooler, the raw meat should not be in a position where its juices can leak onto any other food items. The bottom shelf is also typically the coldest area of the cooler, which helps in maintaining optimal temperatures for storing raw proteins. This practice represents a standard food safety protocol in both commercial and home kitchens.