Food Handlers License Practice Test

Storing food properly in a refrigerator is essential to prevent cross-contamination and ensure food safety. The recommended practice is to place ready-to-eat foods on the top shelves and raw meats on the bottom shelves. This arrangement prevents any juices from raw meats from dripping onto other foods, especially those that are already cooked or prepared for consumption.

Ready-to-eat foods, such as salads, fruits, and cooked dishes, are often more susceptible to contamination since they do not go through any further cooking processes before being consumed. By keeping them on the top shelves, they are protected from potential contaminants that could splash or drip from raw meat stored below.

Additionally, raw meats should always be securely wrapped and stored on the bottom shelves to minimize the risk of spillage and cross-contamination with other food items. This method reflects best practices in food safety management and helps reduce the risk of foodborne illnesses.