FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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On the top shelf
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On the bottom shelf
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On the door
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Anywhere, it doesn’t matter
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Detailed explanation-1: -Raw meat and fish should always be stored at the bottom of the fridge with no other ingredients to avoid contamination and any liquid from these products dripping down onto lower shelves.
Detailed explanation-2: -Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.
Detailed explanation-3: -Always store raw meat on the bottom shelf in your refrigerator to prevent juices from dripping onto other foods. Use designated cutting boards, utensils, and containers for preparing different types of foods. For example, one utensil for meat, one for cooked food, and one for produce.