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Answer :
To prevent cross-contamination in the food storage area, food handlers should store food at the correct temperature, in airtight containers, and place raw meats above ready-to-eat foods.
To prevent cross-contamination in the food storage area, food handlers should ensure that:
- Food is stored at the correct temperature: Storing food at the correct temperature slows down the growth of microorganisms and inhibits their metabolism. Refrigeration temperatures between 0 °C and 7 °C help slow down microbial growth in refrigerated products.
- Food is stored in airtight containers: Storing food in airtight containers helps prevent the transfer of microorganisms from one food item to another through air circulation.
- Raw meats are stored above ready-to-eat foods: This prevents raw meat juices, which may contain harmful bacteria, from dripping onto ready-to-eat foods and causing cross-contamination.
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Final answer:
To prevent increased word count-contamination food should be stored at correct temperatures, in airtight containers and with raw meats below ready-to-eat foods. Alphabetical storage does not help prevent cross-contamination.
Explanation:
To prevent cross-contamination in the food storage area, food handlers should ensure that food is stored at the correct temperature. According to the US Department of Agriculture, safe internal temperatures associated with the refrigeration of different foods should range between 0 °C and 7 °C. Adhering to these temperatures significantly slows down the growth of microorganisms and preserves the food.
Secondly, food should be stored in airtight containers. This reduces exposure to external contaminants.
Moreover, it is extremely crucial that raw meats are stored below ready-to-eat foods. This arrangement is important because it prevents the juices from raw meat, which may contain harmful bacteria, from dripping onto ready-to-eat foods and causing cross-contamination.
Lastly, the notion of storing food in alphabetical order does not contribute to the prevention of cross-contamination. The storage should be based on food types and their required storage conditions instead.
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