California eFoodHandlers Practice Exam 2026 – All-in-One Guide to Ensure Exam Success!

Storing raw meats on the bottom shelf, away from ready-to-eat foods, is the best practice to prevent cross-contamination. When raw meats are stored on higher shelves, there is an increased risk of juices or drippings contaminating other foods, especially those that are ready-to-eat, like salads or cooked items. By placing raw meats on the bottom shelf, any potential leaks will fall onto the refrigerator's floor rather than onto other food items, significantly reducing the chance of pathogens spreading from the raw meat to foods that won't be cooked further.

This practice aligns with food safety guidelines that emphasize separation of raw and cooked foods to maintain hygiene. Additionally, storing food properly and securely wrapped does not completely mitigate the risk associated with storing raw meats on higher shelves, as cross-contamination can still occur if wrapping fails. Thus, option C highlights the correct approach to food storage in a way that prioritizes food safety and prevention of foodborne illness.