How should you store food to prevent contamination?

Storing cooked foods above raw foods is a fundamental practice in food safety that helps prevent cross-contamination. When raw foods, such as meat, seafood, or poultry, are stored in a way that they could potentially drip or leak onto cooked foods, this poses a significant risk for foodborne illness.

By keeping cooked foods on higher shelves, you minimize the risk of raw juices contaminating safe, ready-to-eat items. This hierarchical storage method is essential in maintaining food safety standards in any kitchen or food storage environment. It reinforces the importance of preventing pathogens from raw products from spreading to foods that are ready to be consumed, thereby ensuring the safety of the food supply.

The other storage methods mentioned, such as keeping foods uncovered or stacking them without protective barriers, do not offer the necessary protection against contamination and can increase the risk of pathogens and other contaminants affecting food quality and safety. Additionally, using ice for food storage is not a general storage method applicable to all food items; it's often specific to certain circumstances like maintaining cold temperatures for perishables.