Question

1. how can cross-contamination be prevented if cooked and ready-to-eat food must be stored with raw products?

1. in what order must raw meat, poultry, and fish be stored to prevent contamination when stored in the same refrigerator?

top to bottom order: a.

b.

c.

d.

dry storage

1. what should the temperature of a dry-storage area be?

1. how high off the floor should dry food be stored?

Explanation:

Use separate sealed containers; store raw below cooked to avoid drips.

Based on cooking temperatures to prevent drip contamination.

Standard dry storage temperature range.

Minimum height to prevent pest/moisture contamination.

Answer:

Use separate sealed containers and store raw products below cooked/ready-to-eat items to prevent drips and cross-contamination.