Raw meat should always be stored on the bottom shelf of the fridge, ideally in a sealed container. This is essential for food hygiene and safety because it prevents juices from the raw meat dripping onto ready-to-eat foods, which could lead to cross-contamination and the spread of harmful bacteria such as Salmonella or E. coli.
Here are the key principles to follow:
Where to Store Raw Meat in the Fridge
Bottom Shelf Only
Always place raw meat at the lowest possible level to avoid drips contaminating other food that’s beneath the meat.
In a Sealed Container or on a Plate
Keep meat covered or in leak-proof packaging to ensure that all liquids from the meat that do escape are contained. Meats packed using clingfilm should be placed on a plate in the fridge, particularly if they are thawing, since clingfilm may not always be reliable on its own.
Away from Ready-to-Eat Foods
Foods like cheese, salad, or cooked items must always be kept on higher shelves. This way, gravity will help ensure that liquids from raw meats do not come into contact with ready-to-eat-foods.
In a Clean, Cold Fridge (≤5°C)
Maintain the correct fridge temperature to reduce bacterial growth within the meat.
Don’t Forget:
- Keep meat on the bottom shelf and ready-to-eat foods on the top shelf.
- Check use-by dates on raw meat and use FIFO (first in, first out) to rotate stock properly.
- Clean your fridge regularly using disinfectant, especially the bottom shelf, where raw meat is kept.
- Use separate chopping boards for raw meat and other foods during preparation. This will help prevent cross-contamination.
Potential Consequences of Cross-Contamination
1. Foodborne Illness
Raw meat often contains harmful bacteria such as Salmonella, E. coli, Campylobacter, and Listeria. When these pathogens transfer to ready-to-eat foods (which won’t be cooked before consumption), they can cause:
- Vomiting
- Diarrhoea
- Stomach cramps
- Fever
- In severe cases: kidney failure, meningitis, or even death, especially in vulnerable groups like children, the elderly, or those with weakened immune systems.
2. Outbreaks and Public Health Risks
A single instance of cross-contamination can spark an outbreak affecting dozens or hundreds of people if it occurs in a place where food is prepared at scale for the public, such as in a restaurant or food manufacturing facility.
Public Health England or the local Environmental Health Officer (EHO) may launch investigations, resulting in temporary or permanent closure.
3. Legal Action and Fines
Breaching food safety regulations under the Food Safety Act 1990 or Food Hygiene (England) Regulations 2013 can lead to:
- Prosecution
- Unlimited fines
- Imprisonment for severe negligence
4. Business Reputation Damage
Food poisoning linked to your business can:
- Result in negative publicity
- Trigger customer boycotts
- Destroy brand trust
5. Hygiene Rating Downgrades
Local authorities inspect food premises regularly. Evidence of cross-contamination risks can lead to a lower Food Hygiene Rating, which is publicly displayed and influences consumer trust.
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