Final answer:
To properly store items in a refrigerator, place ready-to-eat foods and those not needing to be cooked on the top shelf, with raw items that require higher cooking temperatures on the lower shelves to prevent cross-contamination. Ensure to keep temperatures at or below 4 degrees C (40 degrees F) and never thaw foods at room temperature.
Step-by-step explanation:
Proper Storage in a Refrigerator
The proper way to store items in a reach-in refrigerator from the highest to lowest shelf is based on the cooking temperature of foods to prevent cross-contamination. Start with ready-to-eat foods and items that do not require cooking at the top. Below that, store foods that require a low cooking temperature, and continue with foods that require a progressively higher temperature towards the bottom. The lowest shelf should be reserved for raw poultry, which typically requires the highest cooking temperature. This method ensures that any potential drips from raw items with higher temperature requirements don't contaminate items that require a lower cooking temperature or no cooking at all.
It is important to monitor the temperature of the refrigerator to keep it at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods. During a power outage, if the temperature in the refrigerator remains below 40 degrees F, the food is considered safe. However, if it goes above 40 degrees F for more than two hours, it may not be safe to consume. Additionally, ensure that the freezer temperature is maintained below 18 degrees C (0 degrees F) for food safety. Remember to never thaw foods at room temperature to prevent the reactivation of microbes. Instead, thaw foods slowly in the refrigerator or quickly in the microwave or cool water.