State Food Safety Practice Exam

The correct shelf order in the refrigerator is determined by the need to prevent cross-contamination, particularly from raw animal products that can harbor harmful bacteria, such as salmonella and listeria.

In this scenario, raw turkey should always be stored below other items, especially those that are ready to eat, such as pastries. This ensures that any juices from the turkey, which might contain pathogens, do not drip onto foods that are consumed without further cooking, like pastries.

Raw fish, while also a raw product, has a slightly lower risk of cross-contamination compared to poultry. Therefore, it is appropriate to store raw fish above raw turkey in the refrigerator. However, since both raw fish and raw turkey are uncooked proteins, the pastries, which are a ready-to-eat food and have a much lower risk of bacteria, should be placed at the top.

Thus, the proper sequence of raw fish above raw turkey, with pastries on the top shelf, effectively minimizes any risk of cross-contamination and maintains food safety standards.