What is the correct storage order for raw foods in a refrigerator?

The correct storage order for raw foods in a refrigerator is crucial for preventing cross-contamination and ensuring food safety. Option B prioritizes the safety and hygiene of food storage by placing ready-to-eat foods at the top. This arrangement prevents any drips or spillages from raw foods, which could contaminate ready-to-eat items that do not require cooking before consumption.

Following the ready-to-eat foods, seafood is stored in the middle, which is important because seafood can carry parasites and bacteria that should be handled with care, though it is less of a risk than ground meats or poultry. Next, whole cuts of beef and pork are stored, as these items present a lower risk than ground meats, since the bacteria in beef or pork are typically on the surface and are killed during proper cooking. Ground meats, which have a higher risk of contamination because bacteria can be mixed throughout the product, are placed below the whole cuts. Finally, poultry, which is often the most contaminated type of raw meat, is stored on the bottom to minimize the risk of dripping onto other foods.

This order significantly reduces the likelihood of cross-contamination and ensures that foods are stored in a safe manner, reflecting standard food safety practices.