Question

1. why should refrigerators and freezer doors be kept closed as much as possible?
2. how can cross-contamination be prevented if cooked and ready-to-eat food must be stored with raw products?
3. 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?
2. how high off the floor should dry food be stored?

Explanation:

To maintain low internal temperature, preventing warm air entry that increases spoilage risk.

Store cooked/ready-to-eat above raw, use separate containers, and clean surfaces.

Raw poultry (highest risk) stored lowest, then raw meat, then raw fish (top to bottom to prevent drips).

Optimal to prevent spoilage and pest growth; typical range is 50-70°F (10-21°C).

Answer:

To keep the internal temperature low, reducing warm air intrusion and slowing food spoilage.