A cook must arrange raw ground beef, raw chicken, whole pork chops, and whole salmon on shelves. From TOP to BOTTOM, what is the correct order?
a.Salmon, pork, ground beef, chicken
b.Chicken, ground beef, pork, salmon
c.Pork, salmon, chicken, ground beef
d.Ground beef, chicken, salmon, pork
Explanation
The correct top-to-bottom order by minimum internal cooking temperature is: whole salmon (145°F), whole pork chops (145°F), raw ground beef (155°F), then raw chicken (165°F) on the bottom. Foods needing higher cook temperatures go lower so their juices cannot drip onto foods cooked to lower temperatures. The other orders place higher-temperature items above lower-temperature ones, risking contamination.
Law Reference: FDA Food Code §3-302.11Practice all 320 questions free — no signup required.
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