Final answer:
Raw food should be stored below ready-to-eat food to prevent cross-contamination. It's important to follow food safety practices such as regular handwashing and proper cooking to reduce the risk of foodborne illnesses.
Step-by-step explanation:
Raw food should be stored below ready-to-eat food. This practice prevents cross-contamination, which is when bacteria or other pathogens from raw food items contaminate foods that are not going to be cooked any further before consumption. Examples include raw meats like beef and poultry, which should always be kept at the bottom of the fridge so that any juices they may emit do not contaminate other food items such as sliced meats, pastries, and puddings.
To ensure food safety, raw food items like raw (unpasteurized) milk, soft cheeses made with raw milk, and raw sprouts should be handled carefully. It's essential to regular handwashing before and after handling food to minimize the risk of spreading foodborne diseases. Additionally, perishable foods should be consumed before their expiry and always after being properly cooked to a safe internal temperature, as indicated by a food thermometer.
Remember, raw or undercooked foods such as ground beef, unpasteurized milk and juices, certain vegetables like lettuce and sprouts, and contaminated water are potential sources of pathogens and must be handled with caution.