Final answer:
It is false to store produce and meat together due to the risk of cross-contamination. Proper storage conditions for fruits and vegetables include refrigeration and ventilation to slow bacterial growth and spoilage. While refrigeration inhibits bacterial growth, it does not kill bacteria.
Step-by-step explanation:
The statement that it is acceptable to store produce and meat on the same side in the walk-in is false. Storing produce and meat together can lead to cross-contamination, where harmful bacteria from meat can be transferred to the produce. It is recommended to store meat on a separate shelf, ideally below produce to prevent any juice from meat contaminating the produce. Additionally, proper storage facilities for fruits and vegetables are usually refrigerated and well-ventilated to prolong freshness, prevent spoilage, and inhibit the growth of bacteria, molds, and yeast. These conditions are advantageous because lower temperatures slow down the growth of bacteria, while good ventilation helps prevent the build-up of ethylene gas, which can accelerate ripening and spoilage.
Jams and dried meats often do not require refrigeration because the high sugar content in jams and the low moisture content in dried meats inhibit bacterial growth. Cold and dry conditions are less hospitable for bacteria, which reduces the risk of foodborne illnesses. However, this does not mean that refrigeration kills bacteria; it primarily slows their growth.