Final answer:
In a refrigerator, raw whole cuts of beef should be stored above raw fish to prevent cross-contamination, following the hierarchy of cooking temperatures and keeping higher risk items like raw poultry at the bottom.
Step-by-step explanation:
If raw and ready-to-eat products must be stored in the same refrigerator, correct storage practices must be followed to prevent cross-contamination. In this case, the correct method of storing these items would be option B: Raw whole cuts of beef placed above raw fish. This is because the juices of the beef are less likely to contain pathogens that are as hazardous as those in raw poultry and fish. According to the hierarchy of cooking temperatures, whole cuts of beef are generally cooked to a lower temperature than fish, so if any cross-contamination does occur, the pathogens would be killed during the cooking process of the fish. Raw poultry carries a higher risk of Salmonella and should always be stored at the bottom of a refrigerator to prevent its juices from contaminating any other foods. It is essential to always keep raw meat away from fresh produce, such as broccoli, to avoid contaminating foods that will not be cooked before consumption.
Always remember to keep the refrigerator at or below 4 degrees C (40 degrees F) to inhibit bacterial growth and to maintain food safety.