Where must raw poultry be stored when providing mobile food service?

Storing raw poultry separately from ready-to-eat food is essential for preventing cross-contamination, which is a critical aspect of food safety. Raw poultry can harbor harmful bacteria such as Salmonella and Campylobacter. If these bacteria come into contact with ready-to-eat foods, there is a significant risk of foodborne illness.

By ensuring that raw poultry is stored separately, it minimizes the chance of juices from the raw meat dripping onto other foods that do not require further cooking. This separation protects the integrity of ready-to-eat items, which are already safe for consumption and should not be exposed to any potential contaminants.

Storing them in different areas of a food service setup is also in line with best practices established by food safety regulations and guidelines. Proper storage not only contributes to safety but also helps maintain food quality, aiding in overall consumer health protection.