Final answer:
Whole cuts of beef should be stored in the cooler below ready-to-eat food to prevent cross-contamination. The cooler temperature must be kept at or below 4°C (40°F) to slow bacterial growth, as refrigeration does not kill bacteria.
Step-by-step explanation:
Whole cuts of beef should be stored in a cooler in a way that prevents cross-contamination. The correct answer to where to store them in a cooler is a. Below ready-to-eat food. When arranging food in a cooler, it's essential to keep raw meats away from foods that will not be cooked, such as ready-to-eat items, to avoid the transfer of harmful bacteria.
It's also important to ensure that the temperature of the cooler is at or below 4 degrees Celsius (40 degrees Fahrenheit) to inhibit bacterial growth on refrigerated foods. Additionally, proper thawing techniques should be applied in order to prevent bacterial activation, as placing food in a refrigerator does not kill bacteria; rather, it slows their growth.