SNHD Refrigerator Storage

Question 1

To prevent cross-contamination, how should food be stored in a refrigerator, from top to bottom?

Accepted Answer

In order of internal cooking temperature, lowest to highest.

Answer

Food should be stored based on the minimum internal cooking temperature required to kill pathogens. Foods requiring little or no cooking are stored on top, and foods requiring the highest cooking temperature (like poultry) are stored on the bottom.

Question 2

Which of the following items should be stored on the top shelf of a refrigerator?

Accepted Answer

A fresh salad (Ready-to-Eat food)

Answer

Ready-to-eat (RTE) foods, like salads, cooked meats, and desserts, should be stored on the top shelf because they receive no further cooking. This prevents raw juices from dripping onto them.

Question 3

Where should raw ground beef be stored in relation to raw fish?

Accepted Answer

Below the raw fish.

Answer

Raw fish needs to be cooked to 145°F, while ground beef needs to be cooked to 155°F. Therefore, the fish (lower cooking temp) should be stored above the ground beef (higher cooking temp).

Question 4

What is the correct top-to-bottom storage order for the following items: raw chicken, lettuce, raw pork roast?

Accepted Answer

Lettuce, raw pork roast, raw chicken

Answer

The order is based on cooking temperatures: Lettuce (Ready-to-Eat, top), Pork Roast (145°F, middle), and Chicken (165°F, bottom).

Question 5

On which shelf should a whole, raw turkey be stored?

Accepted Answer

The bottom shelf

Answer

Poultry (turkey, chicken) requires the highest minimum internal cooking temperature (165°F). To prevent its juices from contaminating other foods, it must always be stored on the bottom shelf.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Refrigerator Storage