Of the options provided, keeping raw and ready-to-eat food separated is likely the most effective way to reduce contamination of food in a storage area.
When raw meat and ready-to-eat foods come into contact with each other, there is a risk of cross-contamination, which can lead to foodborne illness. This can happen if bacteria from the raw meat are transferred to the ready-to-eat food, where they can grow and cause illness.
Keeping raw and ready-to-eat food separated helps to reduce this risk by preventing direct contact between the two types of food. This can be done by storing raw meat on the bottom shelf of a refrigerator or in a separate area from ready-to-eat food in a storage room.
While keeping the temperature at 98°F can help prevent the growth of some types of bacteria, it may not be effective in preventing contamination from other sources. Removing wrapping from food before storage and putting cardboard on the floor can also help with cleanliness and organization, but may not directly address the issue of cross-contamination.
Overall, it is important to use a combination of food safety practices to prevent contamination of food in a storage area. This includes proper storage, handling, and preparation of food, as well as maintaining a clean and organized storage environment.