Final answer:
Vegetables stored in the crisper drawer of the refrigerator are being stored safely, as it keeps them fresh and inhibits bacterial growth. Raw meat, dairy in the freezer, and cooked leftovers at room temperature are not safely stored considering the risk of contamination or spoilage.
Step-by-step explanation:
The food item being stored safely is D) Vegetables in the crisper drawer. Raw meat should never be stored on the top shelf because its juices could drip down and contaminate other foods. Dairy products should not be placed in the freezer unless they are meant to be frozen because freezing can alter their texture and nutritional value. Cooked leftovers should not be stored at room temperature because bacteria can grow rapidly at these temperatures; leftovers must be refrigerated within two hours. Vegetables stored in the crisper drawer is the correct option because refrigeration helps to keep them fresh and slows down the growth of bacteria.
Regular handwashing is crucial for preventing foodborne diseases. Perishable foods, such as meats and dairy products, have a short storage life and should be consumed within a few days while kept in the refrigerator under 4 degrees C (40 degrees F) to prevent bacterial growth. Fruits and vegetables should be rinsed before consumption, even those with a rind that won’t be eaten, to avoid contaminating the food inside with microbes.
Food safety also entails maintaining the proper temperature in both the refrigerator (< 4 degrees C) and the freezer (< -18 degrees C) to inhibit the growth of bacteria and ensuring that foods reach an internal temperature of at least 74 degrees C (165 degrees F) during cooking to kill any bacteria.