Where should raw poultry be placed during fridge thawing to prevent contamination?

• A. On the top shelf.
• B. In the freezer.
• C. On the bottom shelf on a tray to catch drips.
• D. On the counter to thaw quickly.

Answer: (C)

Preventing cross-contamination during fridge thawing is the key idea. Raw poultry carries bacteria in its juices, so keeping those juices from touching other foods is essential. Placing the poultry on the bottom shelf on a tray to catch drips is the best approach because gravity keeps any leaking liquids away from foods stored above and around it, and the tray contains those juices so they don’t spread. This setup protects ready-to-eat items and produce from contamination.

Avoid thawing on the counter, since room temperature lets bacteria multiply quickly, and keeping it in the freezer isn’t thawing at all. If you can, keep the fridge at 40°F (4°C) or below for safety, and use a leak-proof container or keep the poultry in its original packaging to prevent leaks.