Receiving & StorageQuestion 151 of 320
When storing raw meats above nothing but each other (no ready-to-eat food nearby), the ordering principle by minimum cooking temperature still means whole fish and whole beef cuts go:
a.Below ground beef
b.Below poultry
c.Above ground beef and poultry, because they have lower minimum cooking temperatures (145°F)
d.It does not matter among raw meats
Explanation
Whole fish and whole beef/pork cuts have a minimum cooking temperature of 145°F, lower than ground meat (155°F) and poultry (165°F), so they are stored above ground beef and poultry. Placing them below ground beef or poultry reverses the safe order, and the order always matters among raw meats because juices from higher-temperature items must never drip onto lower-temperature ones.
Law Reference: FDA Food Code §3-302.11Practice all 320 questions free — no signup required.
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