In the refrigerator, raw foods should be stored:

Storing raw foods below ready-to-eat foods in the refrigerator is crucial for preventing cross-contamination. Raw foods, particularly meats, poultry, and seafood, can harbor harmful pathogens that can cause foodborne illnesses. By placing them on lower shelves, you significantly minimize the risk of juices or any other liquids dripping onto ready-to-eat foods, which are already prepared for consumption and do not undergo additional cooking processes that would kill any potential pathogens.

This practice aligns with the principles of safe food handling, where the goal is to protect food that is meant for consumption from exposure to contaminants that could originate from raw food items. It is essential in any food safety protocol to ensure that ready-to-eat foods remain uncontaminated, thereby safeguarding public health.