Question

1. why would raw meats and poultry need to be stored below other products?

1. name two rules to follow when placing raw meat in the cooler.

a.

b.

1. when placing things back in the cooler, what three things should you ensure?

a.

b.

c.

1. correctly match the following items in the cooler diagram taking into account food safety guidelines.

a. raw poultry

b. raw red meat

c. raw fish

d. prepared foods

e. dairy

f. eggs

Explanation:

Question 1

Raw meats and poultry may have juices that can drip. If stored above other products, these drippings (which can contain harmful bacteria like Salmonella, E. coli) could contaminate ready - to - eat or less risky foods. Storing them below prevents this cross - contamination.

a. Store raw meat in sealed containers or on trays to catch drippings. This stops the juices from spreading to other foods. b. Keep raw meat separate from ready - to - eat foods. Ready - to - eat foods don't need further cooking, so contact with raw meat (which has bacteria) should be avoided.

a. Ensure food is at the correct temperature (usually 40°F or below for refrigeration) to prevent bacterial growth. b. Organize food so that raw meats are below ready - to - eat foods (to prevent cross - contamination). c. Make sure food is labeled and dated (for proper rotation, using the first - in, first - out principle to ensure freshness).

Answer:

To prevent cross - contamination. If raw meats/poultry drip juices (containing harmful bacteria), storing them below other products stops these juices from contaminating other foods.

Question 2