California eFoodHandlers Practice Exam 2025 - Free eFoodHandlers Practice Questions and Study Guide

Storing raw meat in the refrigerator should always prioritize food safety to prevent cross-contamination and the growth of harmful bacteria. Placing raw meat in the drawer at the bottom is the most appropriate practice because it helps contain any juices that may leak, thus minimizing the risk of contaminating other foods. This lower placement ensures that cooked foods and ready-to-eat items stored on upper shelves are safe from contamination, as they are less likely to come into contact with raw meat juices.

In contrast, storing raw meat on a shelf above cooked foods can lead to spills or drips, which can contaminate the cooked products. Keeping raw meat in the same container as vegetables can also lead to cross-contamination, as raw meat can harbor harmful pathogens that can be transferred to fresh produce. Storing raw meat at room temperature is unsafe and encourages bacterial growth, which can lead to foodborne illness. Therefore, the best practice is to store raw meat in the bottom drawer of the refrigerator to maintain the highest safety standards.