What is a common cause of cross-contamination in food storage?

Storing raw food above cooked food is a common cause of cross-contamination because it creates an environment where harmful bacteria from the raw food can easily drip onto or come into contact with the cooked food. This can happen in refrigerators or even on shelves, where liquids from raw meat, poultry, or seafood can leak onto ready-to-eat foods that are positioned lower. Cross-contamination poses significant risks for foodborne illness, as cooked foods, which are supposed to be safe for consumption, can become contaminated with pathogens from raw foods if not stored properly. This emphasizes the importance of practicing proper food storage techniques, like storing raw and cooked foods on separate shelves and at appropriate temperatures.