Cross-Contamination & AllergensQuestion 152 of 319
Top-down cooler storage order is based on a specific principle. Which statement correctly explains WHY ready-to-eat foods go on top and whole poultry goes on the bottom?
a.Heavier items belong on lower shelves so they do not crush lighter foods
b.Cold air falls, so the lowest shelf is always the coldest
c.Older inventory should be placed lowest under a FIFO rotation
d.Items are stacked by required minimum cooking temperature, with the lowest cook-temperature item on top so any drip falls only onto food that will be cooked HOTTER, never the reverse
Explanation
The principle is minimum cooking temperature. Ready-to-eat food (no cook step) sits on top, then seafood (145°F), whole cuts of beef/pork (145°F), ground meats (155°F), and whole or ground poultry (165°F) at the bottom. That way any drip lands on food destined for a HIGHER cook temperature, which will destroy the pathogens.
Law Reference: Cal. H&S Code §113996Practice all 319 questions free — no signup required.
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