Uncooked food such as raw meat, poultry and seafood that can carry pathogens and must be kept separate from ready-to-eat food.
Food that has not been cooked or processed to make it safe, such as raw meat, poultry, seafood, eggs and unwashed fresh produce.
Raw foods of animal origin can carry pathogens such as Salmonella and Campylobacter, which can cause illness and can spread to other foods through cross-contamination.
Below and separate from ready-to-eat food, so juices cannot drip onto items that will not be cooked again.
Use separate boards and utensils for raw and ready-to-eat food, wash hands between tasks, and clean and sanitise surfaces after handling raw food.
Potentially hazardous raw food should be kept cold, generally at 5 degrees Celsius or below, to limit bacterial growth before it is cooked.