Cross-Contamination & AllergensQuestion 30 of 319
Listed from TOP to BOTTOM, which cooler arrangement of raw items is correct?
a.Seafood, whole pork, ground beef, whole poultry
b.Ground beef, seafood, whole pork, whole poultry
c.Whole poultry, ground beef, whole pork, seafood
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 §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 →
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