Seeking some niche advice about yeast storage. Our cellar/cooler is doubling as an overnight cold proofing chamber for the bread baking we also do. Currently I store cropped yeast in a mix of a closed brinks and partially open food grade plastic buckets (the bucket lids are snapped tight, but for a corner to vent CO2). How worried should I be about bread yeast contaminating the brewing yeast?

Thanks for any advice!