Cross-Contamination & AllergensQuestion 31 of 319
Why is raw poultry stored on the LOWEST shelf in a cooler that also holds other raw meats?
a.Poultry releases ammonia gas that rises and can taint food above it
b.Poultry is heavier and could crush other proteins on lower shelves
c.Poultry must reach the highest minimum internal temperature (165°F), so any drips will be killed when other foods are cooked
d.Poultry is the cheapest item and is always stored at the bottom
Explanation
Cooler order is based on minimum cooking temperature. Poultry (165°F) goes on the bottom because foods above it (cooked to 145°F or 155°F) might not reach a temperature high enough to destroy poultry pathogens if drips contaminated them.
Law Reference: Cal. H&S Code §113984This 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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