When providing mobile food service, how should raw poultry be stored?

Storing raw poultry separately from ready-to-eat food is essential for preventing cross-contamination, which can lead to foodborne illnesses. Raw poultry can harbor harmful bacteria such as Salmonella and Campylobacter. If it comes into contact with ready-to-eat foods, these pathogens can transfer and pose a serious health risk to consumers.

By keeping raw poultry separate, particularly in storage and preparation areas, the risk of contaminating safe foods is minimized. This practice not only complies with food safety regulations but also ensures that food handlers are following best practices in food protection.

While refrigeration is necessary for storing raw poultry, the key factor here is the importance of separation from foods that won’t be cooked before consumption. Storing raw poultry in a refrigerator or at room temperature does not adequately address the issue of potential contamination if it is placed near ready-to-eat foods. Therefore, the emphasis on keeping raw poultry separate from ready-to-eat food is a critical aspect of safe food handling.