Which of the following items should be stored on the lowest shelf in the walk-in refrigerator?

Storing chicken breast meat on the lowest shelf in the walk-in refrigerator is essential for food safety and preventing cross-contamination. By placing raw chicken at the bottom, any potential juices that may drip from the packaging will not contaminate the foods that are stored on higher shelves, such as vegetables, dairy products, or fish.

Raw chicken has a higher risk of carrying pathogens, which can lead to foodborne illnesses. Keeping it separated from ready-to-eat items and produce is a critical step in maintaining a safe food storage environment. This practice aligns with food safety guidelines that recommend organizing food in such a way that minimizes the risk of cross-contamination and enhances overall hygiene in food storage areas.