Final answer:
In a walk-in cooler, meats should be stored on the bottom shelf to prevent cross-contamination, not dairy products. Dairy products, along with other food items, should be arranged according to food safety guidelines. Energy consumption claims regarding cooler store temperatures can be dependent on specific store environments.
Step-by-step explanation:
In a walk-in cooler, the item that should be stored on the bottom shelf is meats. This is because meats, if they drip or leak, could contaminate other foods. Storing meats on the lowest shelf minimizes the risk of cross-contamination with other items such as dairy, produce, bread, and cereals, which are typically found in the grocery store aisles. The storage of dairy products is not specifically relegated to the bottom shelf but should be placed in a manner that respects food safety guidelines and prevents cross-contamination.
It is important for grocery store managers to arrange all food items effectively inside a cooler to maintain both safety and quality. In terms of energy consumption, keeping a store at a low temperature during summer may reduce the load on refrigerators and freezers, leading to lower total energy use, although this claim can be situation-dependent and should be evaluated in the context of the specific store environment.