Why is it important to store chicken on the bottom shelf?

Storing chicken on the bottom shelf is essential for preventing cross-contamination. In a kitchen environment, particularly where various food items are stored, raw chicken can carry harmful bacteria such as Salmonella and Campylobacter. If chicken is placed on a higher shelf, any juices or drippings could potentially drip onto other foods, particularly those that are ready-to-eat, which can lead to foodborne illnesses.

By placing chicken on the bottom shelf, the risk of these juices contaminating other foods is significantly minimized, maintaining food safety standards and ensuring that the overall kitchen operations are hygienic. This practice is a crucial part of food safety training and is widely recognized as a critical step in handling raw meats properly.