Where should a chef store raw chicken breasts in a citrus marinade in the refrigerator?

Storing raw chicken breasts in a citrus marinade requires careful consideration of food safety to prevent cross-contamination and the risk of foodborne illnesses. The appropriate practice is to store raw chicken on the bottom shelf of the refrigerator. This is because raw poultry is prone to dripping juices that could contaminate other foods, especially those that are cooked or ready-to-eat.

Keeping raw chicken on the bottom shelf helps contain any potential drips from contaminating other items, such as fruits, vegetables, or cooked foods that would be stored on the upper or middle shelves. By storing raw chicken properly, you minimize the risk of spreading harmful bacteria like Salmonella or Campylobacter, which are common in poultry.

In this context, placing the chicken next to ground turkey—while still on the bottom shelf—carries the same risk of cross-contamination as both are raw meats. Therefore, it is crucial to ensure no food items, especially those that won't be cooked to safe temperatures, are placed below raw chicken.

Putting raw chicken on the top or middle shelves would be inappropriate as any drip could fall onto other items below, increasing the risk of contamination. Storing in the freezer is also not ideal for immediate cooking needs, although it is a valid storage method for