What is an appropriate practice when storing raw seafood in a refrigerator?

Storing raw seafood on the bottom shelf of the refrigerator is an appropriate practice because this location helps to prevent cross-contamination. This is crucial in food safety, as it minimizes the risk of raw seafood drippings contaminating other foods, particularly ready-to-eat items that do not undergo further cooking. By keeping raw seafood at the lowest shelf, any potential leakage from the seafood is contained and prevents contact with foods that are meant to be consumed without cooking.

When considering other storage locations, placing seafood above ready-to-eat items could lead to contamination if the seafood leaks. Storing raw seafood next to raw chicken is also a poor practice due to the higher risk of pathogens transferring between raw meats. Storing it in airtight containers, while beneficial for preserving freshness, does not specifically address the critical concern of cross-contamination from drips or leaks if mishandling occurs.

Overall, the emphasis on the bottom shelf is a key factor in promoting food safety within the refrigerator environment.