收货与储存第 135 / 320 题
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
解析
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.
法律依据: FDA Food Code §3-302.11免费刷完整 320 道题库 — 无需注册。
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