In the correct top-to-bottom storage order based on minimum internal cooking temperature, which food is stored on the BOTTOM shelf?
a.Cut fruit and washed salad greens
b.Raw seafood (fish, clams)
c.Raw poultry (chicken, turkey)
d.Whole beef, pork, or lamb cuts
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. Cut fruit and washed salad greens are ready-to-eat, so they go on top, then raw seafood and shellfish, then whole beef, pork, or lamb cuts, 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 500 questions free — no signup required.
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