1. CHAPTER 7
The flow of food:
storage

2. Test Your Food Safety Knowledge (True or False)
Potato salad that has been prepared in house and stored at 410F (50C) must be discarded after three days.
Food can be stored near chemicals as long as the chem-icals are stored in sturdy, clearly labeled containers.
Storing cans of tomatoes at 650F (180C) is acceptable.
Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator.
If stored food has passed its expiration date, it should be served at once.
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3. Test Your Food Safety Knowledge (True or False)
Potato salad that has been prepared in house and stored at 410F (50C) must be discarded after three days. False
Food can be stored near chemicals as long as the chem-icals are stored in sturdy, clearly labeled containers. False
Storing cans of tomatoes at 650F (180C) is acceptable. True
Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator. True
If stored food has passed its expiration date, it should be served at once. False
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4. First In, First Out Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first. Date marking A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out. Reduced-oxygen packaged (ROP) food Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include: Sous vide food Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen, precooked meals are often packaged this way. Modified atmosphere packaging (MAP) Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way. Vacuum-packed food Food processed by removing air from around it while sealed in a package. This process increases the products shelf life.
Instructor Notes
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6. Labeling Food for Use On-Site
Label Food
Ready-to-eat TCS food that was prepped on-site and held longer than 24 hours, must contain a label that includes:
The contents or name of the food in the container
Date by which it should be sold, eaten, or thrown out
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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7. Label Food Packed for Retail Sale
Label Food that is Packaged on-site for Retail Sale
Ready-to-eat TCS food that was prepped on-site and sold to customers for use at home must be labeled with:
Common name of the food or a statement that clearly identifies it
Quantity of the food.
List of ingredients in descending order by weight. This is necessary if the item contains two or more ingredients
List of artificial colors and flavors in the food. Chemical preservatives must also be listed
Name and place of business of the manufacturer, packer, or distributor
Source of each major food allergen contained in the food.
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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8. Date Marking
Ready-to-eat TCS food that was prepped on-site and held longer than 24 hours, must contain a Date Marking.
The date marking must include when the food must be sold, eaten or thrown out.
Ready-to-eat TCS food that was prepared in-house:
Can be stored for 7 days at 41°F (5°C) or lower
Must be thrown out after 7 days
Discard food that has passed the manufacturer’s expiration date
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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9. General Storage Guidelines
Rotate products so the oldest inventory is used first
One way to rotate products is to follow FIFO:
Identify the food item’s use-by, expiration, or preparation date
Store items with the earliest use-by or expiration dates in front of items with later dates
Use items stored in front first
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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10. General Storage Guidelines
Deplete stored product on a regular basis
If product is not sold or consumed by a specified date:
Throw it out
Clean and sanitize the container
Refill the container with fresh food
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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11. General Storage Guidelines
Transfer food between containers properly
If you take food out of its original package:
Put it in a clean, sanitized container
Cover it
Label with product name and original use-
by/expiration date
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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12. General Storage Guidelines
Product Placement
Store food in containers intended for food
Containers should be:
Durable
Leak proof
Sealed or covered
Store food, linens, and single-use items in designated storage areas
Away from walls
At least 6” (15 centimeters) off
the floor
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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13. General Storage Guidelines
Keep potentially hazardous food out of the temperature danger zone
Store deliveries as soon as they have been
inspected
Put prepared food away until needed
Temperatures
Keep cold TCS food at 41°F (5°C)
or lower
Keep hot TCS food at 135°F (57°C)
or higher
Check the temperature of stored food
and storage areas at the start of the shift.
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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14. General Storage Guidelines
Refrigerated and Frozen Storage
Monitoring
Monitor food temperatures regularly
Randomly sample the temperature of stored food with a calibrated thermometer
Check cooler temperatures at least once per shift
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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15. General Storage Guidelines
Check temperatures of stored food and storage areas
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
Photo courtesy of Roger Bonafield and Dingbats
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16. General Storage Guidelines
Store food only in designated storage areas
Do not store food:
Near chemicals or cleaning supplies
In restrooms
In locker rooms
In furnace rooms
In janitor closets
Under stairways or pipes
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
Do not store food this way
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17. General Storage Guidelines
Keep all storage areas and equipment clean and dry
Clean up spills immediately
Clean dollies, carts, transports, and trays often
Instructor Notes
Labeling is required when the food has been held for longer than 24 hours.
If an item has been previously cooked and stored and is later mixed with another food item to make a new dish, the label on the new dish must indicate the discard date of the previously cooked item.
For example, if ground beef has been cooked and then stored at 41F (5C) or lower and is later used to make meat sauce, the meat sauce must be labeled with the discard date of the ground beef.
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18. Today’s date is October 3rd. September has 30 days. Which food items
Today’s date is October 3rd. September has 30 days. Which food items should be discarded?
Today’s date is October 3rd. September
has 30 days. Which food items
should be discarded?
Instructor Notes
Answers:
The tuna salad has been stored for eight days and should be discarded.
Both baines of vegetable soup should be discarded since one has been stored for eight days, and the other for nine days.
The salad is not potentially hazardous.
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19. Today’s date is October 3rd. September has 30 days. Which food items
Today’s date is October 3rd. September has 30 days. Which food items should be discarded? The tuna salad has been stored for eight days and should be discarded. Both batches of vegetable soup should be discarded since one has been stored for eight days and the other for nine days. The salad is not potentially hazardous.
Today’s date is October 3rd. September
has 30 days. Which food items
should be discarded?
The tuna salad has been stored for eight days and should be discarded.
Both batches of vegetable soup should be discarded since one has been stored for eight days and the other for nine days.
The salad is not potentially hazardous.
Instructor Notes
Answers:
The tuna salad has been stored for eight days and should be discarded.
Both baines of vegetable soup should be discarded since one has been stored for eight days, and the other for nine days.
The salad is not potentially hazardous.
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20. Refrigerated Storage Used to hold potentially hazardous food at 41F (5C) or lower Slows the growth of microorganisms
Instructor Notes
Some jurisdictions allow food to be held at 45F (7C) or lower.
Refrigeration slows the growth of microorganisms and helps keep them from multiplying to levels high enough to cause illness.
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21. Air temperature should be at least 2F (1C) lower than the desired internal product temperature
Instructor Notes
For example, to hold poultry at an internal temperature of 41F (5C), the air temperature in the refrigerator should be at least 39F (4C).
Hanging thermometers can be used to check air temperature and should be placed in the warmest part of the unit. They should be checked for accuracy.
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22. Monitor food temperature regularly by: Randomly sampling temperature with a calibrated thermometer Using a product-mimicking device
Randomly sampling temperature with a calibrated thermometer
Using a product-mimicking device
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23. Do not: Overload a refrigerator Line shelving with foil or paper
Do not: Overload a refrigerator Line shelving with foil or paper Open refrigerator doors too frequently
Do not:
Overload a refrigerator
Line shelving with foil or paper
Open refrigerator doors too frequently
Instructor Notes
These practices make the unit work harder to stay cold.
Overloading a refrigerator or lining shelving prevents good airflow in the unit.
Opening a refrigerator door too frequently lets warm air inside.
Overloaded refrigerator
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24. Never place hot food in the refrigerator This can warm the interior—putting food into the temperature danger zone
This can warm the interior—putting food into the temperature danger zone
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25. Store raw meat, poultry, and fish:
Separately from cooked and ready-to-eat food OR
Below cooked or ready-to-eat food
Do not store food this way
Instructor Notes
If they cannot be stored separately, store cooked or ready-to-eat food above raw meat, poultry, and fish. This will prevent raw product juices from dripping onto the prepared food and causing a foodborne illness.
It is also recommended that raw meat, poultry, and fish be stored in the following top-to-bottom order: whole fish, whole cuts of beef and pork, ground meats and fish, whole and ground poultry. This order is based on the required minimum internal cooking temperature of each type of food.
Store raw meat, poultry, and fish: Separately from cooked and ready-to-eat food OR Below cooked or ready-to-eat food If they cannot be stored separately, store cooked or ready-to-eat food above raw meat, poultry, and fish. This will prevent raw product juices from dripping onto the prepared food and causing a foodborne illness. It is also recommended that raw meat, poultry, and fish be stored in the following top-to-bottom order: whole fish, whole cuts of beef and pork, ground meats and fish, whole and ground poultry. This order is based on the required minimum internal cooking temperature of each type of food.
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27. Wrap food properly Leaving it uncovered can lead to cross-contamination
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28. Frozen Storage Slows the growth of microorganisms substantially
Frozen Storage Slows the growth of microorganisms substantially Used to hold potentially hazardous food at 0F (–18C) or lower Storage temperature varies by product
Frozen Storage
Slows the growth of microorganisms substantially
Used to hold potentially hazardous food at 0F (–18C) or lower
Storage temperature varies by product
Instructor Notes
Freezing does not kill all microorganisms.
Keep freezer temperatures at 0F (–18C) or lower unless the food you are storing requires a different temperature.
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29. To maintain proper freezer temperatures:
To maintain proper freezer temperatures: Check unit temperatures regularly Do not store warm food inside Do not overload units Keep doors closed as much as possible Defrost units regularly
To maintain proper freezer temperatures:
Check unit temperatures regularly
Do not store warm food inside
Do not overload units
Keep doors closed as much as possible
Defrost units regularly
Instructor Notes
Warm food can raise the temperature inside the unit and partially thaw the food inside.
Overloading a freezer unit makes it work harder, and makes it harder to find and rotate food properly.
Freezer units will operate more efficiently when free of frost. Food should be moved to another freezer while defrosting.
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30. Refrigerated and Frozen Storage
Preventing Cross-Contamination
Store food items in the following top-to-bottom order:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
Instructor Notes
The order for storing the food items indicated in the slide is based upon the minimum internal cooking temperature of each food.
Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed and packaged.
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31. Refrigerated and Frozen Storage
Airflow
Do NOT overload coolers or freezers
Storing too many food items prevents good airflow and makes the units work harder to stay cold.
Lining shelves with aluminum foil, sheet pans, or paper restricts circulation of cold air in the unit.
Keep cooler doors closed as much as possible
Use open shelving
Instructor Notes
Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold.
Lining shelves with aluminum foil, sheet pans, or paper restricts circulation of cold air in the unit.
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32. Dry-storage areas are used to hold dry and canned food at:
50F to 70F (10C to 21C)
50% to 60% relative humidity
A Hygrometer is used to measure relative humidity levels
Instructor Notes
Storerooms must be cool, dry, and well ventilated, since moisture and heat are the biggest dangers to dry and canned food.
Dry Storage Dry-storage areas are used to hold dry and canned food at: 50F to 70F (10C to 21C) 50% to 60% relative humidity Storerooms must be cool, dry, and well ventilated, since moisture and heat are the biggest dangers to dry and canned food.
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33. Dry food must be stored:
Dry food must be stored: At least 6 inches off the floor Away from walls Out of direct sunlight In a clean area
Dry food must be stored:
At least 6 inches off the floor
Away from walls
Out of direct sunlight
In a clean area
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34. When storing fresh meat:
Storing Meat When storing fresh meat: Store at an internal temperature of 41F (5C) or lower Wrap it in airtight, moisture-proof material OR Store it in a container
When storing fresh meat:
Store at an internal temperature of 41F (5C) or lower
Wrap it in airtight, moisture-proof material OR
Store it in a container
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35. When storing fresh poultry:
Storing Poultry When storing fresh poultry: Store at an internal temperature of 41F (5C) or lower Store ice-packed product as is, in self-draining containers
When storing fresh poultry:
Store at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
Instructor Notes
If poultry is stored in self-draining containers, the ice should be changed often and the container should be sanitized regularly.
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36. When storing fresh fish:
Storing Fish When storing fresh fish: Keep at an internal temperature of 41F (5C) or lower Store ice-packed product as is, in self-draining containers Keep fillets and steaks in original packaging
When storing fresh fish:
Keep at an internal temperature of 41F (5C) or lower
Store ice-packed product as is, in self-draining containers
Keep fillets and steaks in original packaging
Instructor Notes
If fish is stored in self-draining containers, the ice should be changed often and the container should be sanitized regularly.
Fish that will be served raw or partially cooked (with the exception of certain species of tuna) should be frozen by the processor to the following temperatures prior to shipment:
–4F (–20C) or lower for seven days (168 hours) in a storage freezer; or
–31F (–35C) or lower for fifteen hours in a blast freezer.
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37. When storing fresh shellfish:
Store alive at an air temperature of 45F (7C) or lower
Store in original containers
Keep shell stock tags for 90 days from date last shellfish was used
Instructor Notes
Molluscan shellfish (clams, oysters, mussels, scallops) can be stored in a display tank under one of two conditions:
The tanks carry a sign stating that the shellfish are for display only.
You obtain a variance from the health department to serve the shellfish on display.
Storing Shellfish When storing fresh shellfish: Store alive at an air temperature of 45F (7C) or lower Store in original containers Keep shell stock tags for 90 days from date last shellfish was used Molluscan shellfish (clams, oysters, mussels, scallops) can be stored in a display tank under one of two conditions: The tanks carry a sign stating that the shellfish are for display only You obtain a variance from the health department to serve the shellfish on display.
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38. When storing shell eggs:
Storing Shell Eggs When storing shell eggs: Store at an air temperature of 45F (7C) or lower Keep eggs in refrigerated storage until used Use eggs within 4–5 weeks of packing date
When storing shell eggs:
Store at an air temperature of 45F (7C) or lower
Keep eggs in refrigerated storage until used
Use eggs within 4–5 weeks of packing date
Instructor Notes
Liquid egg products should be stored according to the manufacturer’s recommendations.
Dried egg products can be stored in a dry and cool storeroom, but should be refrigerated at 41F (5C) or lower when reconstituted (mixed with water).
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39. When storing dairy: Store fresh at 41F (5C) or lower
Storing Dairy When storing dairy: Store fresh at 41F (5C) or lower Store frozen at 6F to 10F (–14C to –12C) Follow FIFO Discard product that has passed its use-by/expiration date
When storing dairy:
Store fresh at 41F (5C) or lower
Store frozen at 6F to 10F (–14C to –12C)
Follow FIFO
Discard product that has passed its use-by/expiration date
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40. When storing fresh produce:
Storing Produce When storing fresh produce: Storage temperatures will vary by product Product packed on ice can be stored that way Do not wash product prior to storage
When storing fresh produce:
Storage temperatures will vary by product
Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at 41F or lower.
Product packed on ice can be stored that way
Product packed on ice, such as whole, raw produce and raw, cut vegetables, must be stored in self-draining containers. Ice should be changed regularly.
Fruits and vegetables kept in the cooler can dry out quickly. Keep the relative humidity at 85 to 95 percent.
Avocados, bananas, pears, and tomatoes ripen best at room temperature
Most produce should not be washed before storage. Moisture often promotes the growth of mold. Wash only when ready to prep or serve
Instructor Notes
Product packed on ice, such as whole, raw produce and raw, cut vegetables, must be stored in self-draining containers. Ice should be changed regularly.
Most produce should not be washed prior to storage.
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41. When storing MAP, vacuum-packed, and sous vide food:
Storing MAP, Vacuum-packed, and Sous Vide Food When storing MAP, vacuum-packed, and sous vide food: Store at temperatures recommended by manufacturer Discard product if: Use-by/expiration dates have expired Package is torn Package is slimy or contains excessive liquid Product bubbles
When storing MAP, vacuum-packed, and sous vide food:
Store at temperatures recommended by manufacturer
If a temperature is not specified by the manufacturer, store product at 41F (5C) or lower.
Discard product if:
Use-by/expiration dates have expired
Package is torn
Package is slimy or contains excessive liquid
Product bubbles
Instructor Notes
If a temperature is not specified by the manufacturer, store product at 41F (5C) or lower.
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42. UHT Products Aseptically Packaged
UHT Products UHT Products Aseptically Packaged Store product at room temperature Once opened, store at 41F (5C) or lower UHT Products Not Aseptically Packaged Store at 41F (5C) or lower
UHT Products Aseptically Packaged
Store product at room temperature
Once opened, store at 41F (5C) or lower
UHT Products Not Aseptically Packaged
Store at 41F (5C) or lower
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43. When storing canned and dry products:
Canned and Dry Products When storing canned and dry products: Store product at 50F to 70F (10C to 21C) Store in original package or in airtight, clearly labeled containers Keep storerooms dry Check packages for insect or rodent damage
When storing canned and dry products:
Store product at 50F to 70F (10C to 21C)
Store in original package or in airtight, clearly labeled containers
Keep storerooms dry
Check packages for insect or rodent damage
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44. Find the unsafe storage practices in this picture
Instructor Notes
Answers: There are ten unsafe storage practices in this picture:
The chef is going to place a large amount of hot food into the refrigerator.
The chef is going to store an uncovered stockpot of cooked food in the refrigerator.
The refrigerator is overloaded.
The chef is smoking a cigarette.
The chef has an uncovered bandage on his hand.
Some items in the refrigerator are labeled, while others are not.
Food has been stored on the floor and one bag has a tear.
Chemicals and cleaning tools have been stored with food.
Many of the dry goods stored on the shelf are missing labels.
From the cobwebs, it appears the establishment does not do a good job cleaning the storeroom and rotating stock.
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45. There are ten unsafe storage practices in this picture: 1
There are ten unsafe storage practices in this picture: 1. The chef is going to place a large amount of hot food into the refrigerator. 2. The chef is going to store an uncovered stockpot of cooked food in the refrigerator. 3. The refrigerator is overloaded. 4. The chef is smoking a cigarette. 5. The chef has an uncovered bandage on his hand. 6. Some items in the refrigerator are labeled, while others are not. 7. Food has been stored on the floor and one bag has a tear. 8. Chemicals and cleaning tools have been stored with food. 9. Many of the dry goods stored on the shelf are missing labels. 10. From the cobwebs, it appears the establishment does not do a good job cleaning the storeroom and rotating stock.
Find the unsafe storage practices in this picture There are 10 unsafe storage practices.
The chef has an uncovered bandage on his hand.
Some items in the refrigerator are labeled, while others are not.
Food has been stored on the floor and one bag has a tear.
Chemicals and cleaning tools have been stored with food.
The chef is going to place a large amount of hot food into the refrigerator.
The chef is going to store an uncovered stockpot of cooked food in the refrigerator.
The refrigerator is overloaded.
The chef is smoking a cigarette.
Instructor Notes
Answers: There are ten unsafe storage practices in this picture:
The chef is going to place a large amount of hot food into the refrigerator.
The chef is going to store an uncovered stockpot of cooked food in the refrigerator.
The refrigerator is overloaded.
The chef is smoking a cigarette.
The chef has an uncovered bandage on his hand.
Some items in the refrigerator are labeled, while others are not.
Food has been stored on the floor and one bag has a tear.
Chemicals and cleaning tools have been stored with food.
Many of the dry goods stored on the shelf are missing labels.
From the cobwebs, it appears the establishment does not do a good job cleaning the storeroom and rotating stock.
Many of the dry goods stored on the shelf are missing labels.
From the cobwebs, it appears the establishment does not do a good job cleaning the storeroom and rotating stock.
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46. What is the recommended top to bottom order for storing the following food in the same refrigerator: Shelled Eggs, Raw Trout, Uncooked Beef Roast, Raw Chicken, Raw Ground Beef, Chicken Salad
What is the recommended top to bottom order for storing the following food in the same refrigerator:
Shelled Eggs
Raw Trout
Uncooked Beef Roast
Raw Chicken
Raw Ground Beef
Chicken Salad

47. What is the recommended top to bottom order for storing the following food in the same refrigerator: Chicken Salad 2 - Raw Trout 3 - Uncooked Beef Roast 4 - Raw Ground Beef 5 - Raw Chicken 6- Shelled Eggs It is recommended that ready-to-eat foods, raw meat, poultry, and fish be stored in the following top-to-bottom order: ready-to eat foods, whole fish, whole cuts of beef and pork, ground meats and fish, whole and ground poultry. This order is based on the required minimum internal cooking temperature of each type of food
What is the recommended top to bottom order for storing the following food in the same refrigerator: 1
1- Chicken Salad
2 - Raw Trout
3 - Uncooked Beef Roast
4 - Raw Ground Beef
5 - Raw Chicken
6 – Shelled Eggs 2 3
It is recommended that ready-to-eat foods, raw meat, poultry, and fish be stored in the following top-to-bottom order: ready-to eat foods, whole fish, whole cuts of beef and pork, ground meats and fish, whole and ground poultry.
This order is based on the required minimum internal cooking temperature of each type of food. 4 6 5