Question

due to an operations space limits, ready to eat and uncooked foods must be stored in the same cooler. how should foods be stored, in top - to - bottom order? according to the fifo method, with oldest items on the top shelf and the newest items on the bottom according to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom according to minimum internal cooking temperature, with ready to eat foods on the top shelf and poultry on the bottom according to minimum acceptable storage temperatures, with foods that can tolerates the warmest temperature on the top shelf and foods needing the coldest on the bottom how many inches from the floor should food be stored? at least 1 inch at least 2 inches at least 4 inches at least 6 inches

Explanation:

For the first question, food storage in a cooler should follow the rule of minimum internal cooking temperature. Ready - to - eat foods have a lower risk of contaminating other foods if stored above. Poultry, which requires a higher cooking temperature (more prone to contamination if juices drip), should be stored below.
For the second question, food should be stored at least 6 inches from the floor. This helps prevent contamination from floor - level dirt, pests, and moisture.

Answer:

First question: According to minimum internal cooking temperature, with ready to eat foods on the top shelf and poultry on the bottom.
Second question: At least 6 inches.