Cross-Contamination & AllergensQuestion 30 of 319
Listed from TOP to BOTTOM, which cooler arrangement of raw items is correct?
a.Whole poultry, ground beef, whole pork, seafood
b.Ground beef, seafood, whole pork, whole poultry
c.Seafood, whole pork, ground beef, whole poultry
d.Whole poultry, whole pork, seafood, ground beef
Explanation
Order is set by minimum internal cooking temperature, lowest on top: seafood (145°F), whole cuts of beef/pork (145°F), ground meats (155°F), and whole or ground poultry (165°F) on the bottom.
Law Reference: Cal. H&S Code §113996Practice all 319 questions free — no signup required.
Related questions on this topic
- Cross-contamination is best defined as:
- 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?
- 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 Editorial Team · Verified against California Food Handler Card Exam · How we review