Where should ready-to-eat foods be stored in relation to raw foods?

Ready-to-eat foods should be stored above raw foods to prevent cross-contamination. This practice is crucial in maintaining food safety. When ready-to-eat foods are placed above raw foods, it minimizes the risk of drips or spills from the raw foods contaminating those that are already safe for consumption.

This storage method is part of the fundamental guidelines for food safety in kitchens, especially in commercial settings. It helps to ensure that any harmful bacteria present on raw foods, such as meats or unwashed vegetables, cannot come into contact with foods that won't be cooked before eating, such as salads or deli meats. Proper organization not only protects consumers but also helps maintain overall hygiene in food preparation areas.

Storing ready-to-eat foods next to or below raw foods can lead to increased risk of bacterial transmission, thereby endangering health and safety standards. While storing them in a separate cupboard could be beneficial in certain circumstances to avoid contamination entirely, it is not the standard practice in terms of typical vertical storage in refrigeration or pantry setups.