What raw proteins should always be placed on the bottom shelf in the walk in cooler?

When organizing a walk-in cooler, it’s essential to prioritize food safety to prevent cross-contamination. Raw proteins, such as:

1. Raw Meat: This includes beef, pork, and lamb. These items can contain harmful bacteria like Salmonella or E. coli, which can easily contaminate other foods if they leak.

2. Raw Poultry: All types of poultry, including chicken, turkey, and duck, should be stored on the bottom shelf. They are particularly prone to Salmonella contamination.

3. Raw Seafood: Fish and shellfish should also be placed on the bottom shelf to avoid any potential drips that could contaminating other foods.

By storing these raw proteins on the bottom shelf, you minimize the risk of drips contaminating ready-to-eat foods stored on higher shelves. This practice aligns with the food safety guidelines recommended by organizations such as the FDA and USDA.