Raw fish should be stored below ready-to-eat foods in a refrigerator to prevent cross-contamination and maintain food safety.
Raw fish should be stored below ready-to-eat foods in a refrigerator to prevent cross-contamination. It is important to keep different types of foods separated to avoid the spread of harmful bacteria. Additionally, storing raw fish at the correct temperature, which is 40°F (4°C) or below, helps maintain food safety.
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