Cross-Contamination & AllergensQuestion 29 of 319
In a walk-in cooler that stores raw seafood, raw ground beef, raw chicken, and salad greens together, which item belongs on the TOP shelf?
a.Raw ground beef, because it spoils first
b.Raw seafood, because it is the most fragile
c.Raw chicken, because it cooks the longest
d.Salad greens, because they are ready-to-eat and need no cooking
Explanation
Storage order is based on minimum cooking temperature. The lowest cook temperature goes on top so drips never fall onto food that will be cooked at a lower temperature. Ready-to-eat items such as salad greens are not cooked at all, so they always go highest.
Law Reference: Cal. H&S Code §113996This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
Practice all 319 questions free — no signup required.
Own the complete Food Handler Card guide — PDF + EPUB, $9.99 →
Related questions on this topic
- Cross-contamination is best defined as:
- Listed from TOP to BOTTOM, which cooler arrangement of raw items is correct?
- Why is raw poultry stored on the LOWEST shelf in a cooler that also holds other raw meats?
- Under a common color-coded cutting board system, which board should be used for raw chicken?
- A cook finishes slicing raw chicken on a cutting board and now needs to cut tomatoes for a salad. What is the proper next step?
- Which of the following is one of the FDA's Big 9 major food allergens?
Last reviewed: · editorial process
PrepPass team · Verified against California Food Handler Card Exam · How we review