Where is the appropriate location to store raw eggs in a cooler?

Storing raw eggs on the bottom shelf below ready-to-eat items is essential for food safety. The principle behind this practice is to minimize the risk of cross-contamination. Raw eggs can carry harmful bacteria, such as Salmonella, which can contaminate other foods, particularly ready-to-eat items that do not require cooking before consumption.

By placing raw eggs on the bottom shelf, any potential spills or drips from the eggs will not contaminate other food items, especially those that are already prepared and ready to eat. This practice is a crucial part of maintaining good hygiene and food safety standards in the kitchen.

In contrast, storing raw eggs on the top shelf could lead to cross-contamination if they were to leak. Keeping them in the middle shelf may not provide the same level of safety, and using a separate compartment, while arguably safe, may not always be practical and may lead to other storage issues within the cooler. Thus, the bottom shelf placement remains the most effective solution for preventing contamination.