Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the
The Correct Answer and Explanation is :
When storing raw meats in a cooler, it’s essential to arrange them in a way that minimizes the risk of cross-contamination. The general guideline is to store raw meats from highest to lowest cooking temperatures, with the highest cooking temperature at the top. This arrangement ensures that if any juices drip from the raw meats, they won’t contaminate those that require higher cooking temperatures.
In your scenario, the storage order should be as follows:
- Raw Fish: Fish should be cooked to an internal temperature of 145°F (63°C).
- Raw Steak: Beef steaks are typically cooked to an internal temperature of 145°F (63°C) and then allowed to rest.
- Raw Crab Cakes: If these are made from cooked crab meat, they should be cooked to an internal temperature of 165°F (74°C). If made from raw crab meat, they should be cooked to an internal temperature of 145°F (63°C).
- Raw Ground Pork: Ground pork should be cooked to an internal temperature of 160°F (71°C).
- Raw Poultry: Chicken and other poultry should be cooked to an internal temperature of 165°F (74°C).
By placing the raw ground pork above the raw poultry, you ensure that any potential drips from the pork won’t contaminate the poultry, which requires a higher cooking temperature. This arrangement helps prevent cross-contamination and ensures that each type of meat is cooked to its appropriate temperature for safety.
It’s also important to note that the bottom shelves of a refrigerator are typically the coldest, making them ideal for storing raw meats. This placement helps maintain the freshness of the meat and reduces the risk of bacterial growth. Additionally, using clear plastic bins or placing meat on a plate or in a dish can further contain potential leaks, making cleanup easier and preventing contamination of other foods.
In summary, organizing raw meats in the cooler from highest to lowest cooking temperatures, with the highest cooking temperature at the top, is a best practice to prevent cross-contamination and ensure food safety.