In a single reach-in refrigerator, how should food items be stored from highest to lowest shelf?

The correct answer for storing food items in a reach-in refrigerator reflects the principles of food safety and cross-contamination prevention. When organizing food items, it is crucial to place them in a way that minimizes the risk of raw foods contaminating ready-to-eat foods.

In this case, raw hamburger patties, which carry a higher risk for foodborne pathogens, should always be stored on the bottom shelf to prevent any drips or leaks from contaminating other foods. Above the raw meat, ready-to-eat items like sliced turkey should be stored to ensure that they are safe from potential contamination. Finally, lettuce, which is also considered a ready-to-eat item, should be placed on the top shelf.

This hierarchy protects food safety by ensuring that the items with the greatest risk of contamination are lower down, while those that are fully cooked and ready to eat are positioned higher to avoid any cross-contact with raw foods. Proper organization not only helps in maintaining the quality of the food but also adheres to health regulations regarding safe food handling practices.