Question

the food storage hierarchy is a refrigeration storage method to reduce risk of cross contamination. put these items on the refrigerator shelves in the order they should appear, with the most at-risk food at the top. be sure to move all six items. then click submit.

items to place:

• cut up fruit.
• raw whole cuts of beef and pork (roasts).
• ready-to-eat sliced cooked meat.
• ground beef and pork.
• eggs and raw fish.
• raw poultry.

Explanation:

Understand the storage hierarchy rules

The food storage hierarchy organizes refrigerator shelves based on minimum internal cooking temperatures to prevent cross-contamination. Foods requiring higher cooking temperatures must be placed lower to prevent juices from dripping onto foods that require less or no cooking.

Identify the six food items

The six items to arrange from top (1) to bottom (6) are:

• Cut up fruit
• Raw whole cuts of beef and pork (roasts)
• Ready-to-eat sliced cooked meat
• Ground beef and pork
• Eggs and raw fish
• Raw poultry

Determine the correct order

1. Ready-to-eat foods go at the very top because they receive no further cooking.

• Shelf 1: Cut up fruit (already placed)
• Shelf 2: Ready-to-eat sliced cooked meat

1. Raw seafood, fish, and whole cuts of meat go next (minimum cooking temperature of \(145^\circ\text{F}\)).

• Shelf 3: Eggs and raw fish
• Shelf 4: Raw whole cuts of beef and pork (roasts)

1. Raw ground meats go below whole cuts (minimum cooking temperature of \(160^\circ\text{F}\) or \(155^\circ\text{F}\) depending on guidelines).

• Shelf 5: Ground beef and pork

1. Raw poultry goes at the very bottom because it has the highest risk and cooking temperature (\(165^\circ\text{F}\)).

• Shelf 6: Raw poultry (already placed)

Answer:

The correct order of the items from top (1) to bottom (6) is:

1. Cut up fruit
2. Ready-to-eat sliced cooked meat
3. Eggs and raw fish
4. Raw whole cuts of beef and pork (roasts)
5. Ground beef and pork
6. Raw poultry