Final answer:
Pastries should go on the top shelf, raw fish in the middle, and raw turkey on the bottom shelf to prevent cross-contamination and to follow proper food safety guidelines.
Step-by-step explanation:
The proper shelf order for a food worker to place raw fish, pastries, and a raw turkey in the refrigerator from top to bottom is based on the potential for cross-contamination and the type of food that is most to least susceptible to bacteria growth. Ready-to-eat foods like pastries should be placed on the top shelf to prevent juices from raw meat or fish dripping onto them and causing contamination. Following safe food storage practices, raw fish should be placed on the shelf below the pastries, and raw turkey, which may harbor more bacteria like Salmonella, should be on the bottom shelf to minimize the risk of contaminating other foods.
It is crucial to keep the refrigerator temperature at or below 4 degrees C (40 degrees F) to inhibit the growth of bacteria and maintain food safety. Proper handwashing and food storage techniques are essential to prevent the spread of foodborne illnesses. Using a refrigerator thermometer can help monitor the temperature effectively, ensuring the safety of stored food items.