How should raw poultry be stored in the refrigerator?

Storing raw poultry on the bottom shelf of the refrigerator is the best practice to prevent cross-contamination and to maintain food safety. This placement ensures that any juices or fluids that may escape from the poultry do not drip onto other foods, particularly those that are ready-to-eat or cooked, which could lead to foodborne illnesses. The bottom shelf typically has a lower temperature than other shelves, further enhancing the preservation of the poultry.

In contrast, storing raw poultry on the top shelf or in the crisper drawer would elevate the risk of contamination, as drips from the poultry could fall onto other items. While sealing raw poultry in a container does help contain any leakage, it does not address the critical need to store it in a safe position where cross-contamination risk is minimized. Thus, placing raw poultry on the bottom shelf is essential for maintaining food safety standards.