Where should raw poultry be placed in a cooler that includes raw and ready to eat food?

Placing raw poultry on the bottom shelf of a cooler is the correct approach due to food safety and cross-contamination prevention measures. Raw poultry is particularly susceptible to harboring harmful bacteria, such as Salmonella or Campylobacter, which can contaminate other foods if they drip or leak.

By situating raw poultry on the bottom shelf, any potential juices that may escape during storage will fall away from other food items, such as ready-to-eat foods, which are more vulnerable to contamination. Ready-to-eat foods should be stored on shelves above raw products to minimize the risk of contact with harmful pathogens. This storage strategy is in line with proper food safety protocols and hygiene practices, ensuring that the integrity of ready-to-eat items is maintained, and reducing the risk of foodborne illnesses.