Receiving & StorageQuestion 135 of 320
In the correct top-to-bottom storage order based on minimum internal cooking temperature, which food is stored on the BOTTOM shelf?
a.Whole cuts of beef
b.Ready-to-eat salads
c.Raw poultry (chicken, turkey)
d.Whole fish
Explanation
Raw poultry, which has the highest minimum cooking temperature (165°F), is stored on the bottom shelf so its drippings cannot contaminate foods that are cooked to lower temperatures or eaten raw. Ready-to-eat salads go on top, followed by whole fish and whole cuts of beef, with ground meat below those and poultry at the very bottom. The order follows required cook temperatures.
Law Reference: FDA Food Code §3-302.11Practice all 320 questions free — no signup required.
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